Thread: Who bakes bread?

Made rolls today.

Kinda



Geek

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Originally Posted by TheGeek

Made rolls today.

Kinda

Geek

Don't get discouraged! That's how mine have looked (that's why I use the muffin tins). My oldest daughter has a neighbor lady who used to work in one of the local schools cafeterias and she used to make 300+ rolls by hand Every School Day and she taught my daughter how to make them. My daughter's rolls come out looking nicer than store bought. But she still hasn't found the time to teach me!

Originally Posted by cudarunner

Don't get discouraged! That's how mine have looked (that's why I use the muffin tins). My oldest daughter has a neighbor lady who used to work in one of the local schools cafeterias and she used to make 300+ rolls by hand Every School Day and she taught my daughter how to make them. My daughter's rolls come out looking nicer than store bought. But she still hasn't found the time to teach me!

Well if she does you gotta do a writeup 😂

Despite looking like some doughy blob monster, actually taste pretty vood and well thats the aim really.

Geek

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I'll take taste over looks any day

About my daughter's rolls;

If I'm right she weighs the dough out to 2oz each and spaces them about 2" apart but I'm not sure.

I am sure that the one tip the lady gave her was that when you are rolling out the balls on a surface is to keep you hand cupped not flat. When I make rolls in the muffin tins I have done that and it really helps make nice round smooth balls.

Originally Posted by cudarunner

I'll take taste over looks any day

About my daughter's rolls;

If I'm right she weighs the dough out to 2oz each and spaces them about 2" apart but I'm not sure.

I am sure that the one tip the lady gave her was that when you are rolling out the balls on a surface is to keep you hand cupped not flat. When I make rolls in the muffin tins I have done that and it really helps make nice round smooth balls.

Yes, you want to roll with a cupped hand putting little pressure on the dough itself. Like any forming of a loaf or roll, If you're doing it right you're creating some surface tension with the gluten in the dough. This helps them maintain a spherical shape as they expand during their rise.

Originally Posted by TheGeek

Made rolls today.

Kinda



Geek

Sent from my LG-H850 using Tapatalk

Yes, could have been the weight (and consequently, spacing) of the dough balls. May have also been too much water or yeast. I'd be able to better diagnose it if I were to see it at various points in the proofing stages, and the beginning of the bake.

But yes, taste is paramount!

Hmmm... if this was from a recipe, did it mention a specific weight (or shape "...golf ball" etc.)?? If not, then it probably was the weights.

Originally Posted by Crawler

Yes, could have been the weight (and consequently, spacing) of the dough balls. May have also been too much water or yeast. I'd be able to better diagnose it if I were to see it at various points in the proofing stages, and the beginning of the bake.

But yes, taste is paramount!

Hmmm... if this was from a recipe, did it mention a specific weight (or shape "...golf ball" etc.)?? If not, then it probably was the weights.

The recipe mentioned weight.to be honest i think this is more to do with spacing and tray size 😂

Will be trying again soon. Think ill get another tray and split them.

The did turn out fine. Except the cuddling.



Toasted with scrambles.

Geek

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A few notes on the first pic you posted...

You might try dropping the oven temp 10-25 degrees (Fahrenheit). But in doing so, you may need to add some time to the bake.

May be off-base, but my professional knee-jerk reaction to the look is "wet, and/or over mixed". Just factors that cause a dough to be softer than intended.

Originally Posted by Crawler

A few notes on the first pic you posted...

You might try dropping the oven temp 10-25 degrees (Fahrenheit). But in doing so, you may need to add some time to the bake.

May be off-base, but my professional knee-jerk reaction to the look is "wet, and/or over mixed". Just factors that cause a dough to be softer than intended.

Hmmm. The dough was a bit tackier than I thought right. So might adjust that next batch, also think Ill split it over 2 trays and this time i won't let my 3 year old poke any of them 😂

Thanks for the tips, neat is my medium of choice and historically I aint no baker lol, so a lot of it is trial and error for me 😂

Geek

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Hehehe. It doesn't seem like it when you start out, but after gaining some experience, you too will realize that baking is the exacting science of the kitchen. Cooking is extremely forgiving of "artistic license".

In my work, a 1% change in water content can mean the difference in a good loaf of white bread, and what coworkers & I refer to as "pancake batter". Would it actually make pancakes? Not likely. But it makes for a sloppy mess, and a floppy loaf. To be fair, the 1% make or break is possible because we have tight control on everything but the climate. Time at any stage, heat & humidity when it proofs in the pan, and bake time & temp.