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Wholemeal Roll

6 March 2010

Again,  looking for a recipe to try.  I wanted to try another water roux starter,  and yet more healthy ingredient,  like using my remaining wholemeal flour.  This is a simple recipe. 

Prepare the water roux starter.  Keep in the refrigerator for at least 12 hours.  I did this last night.

In the morning, when I woke up,  I prepared the dough,  mix in the starter,  lastly added the butter.  Somehow my dough usually takes longer than the time given in the book.  It took at least 60 minutes for the first rise.

I did a fold of the dough before I cut into about 18 pieces,  40g each.  I round each of them,  let rest for 10 mins.  The shaping was a bit more tricky.  After the 5th ball, I think I got it.  Shape the ball into a cone shape,  roll flat into triangle,  and roll it up from the bottom (wider part of the triangle).  Give it a few roll to tighten it a little. Let it proof for about 1 hour, until it is puffy.

The baking is 200 degree celsius,  for a good 15 minutes.  I decided to give it a milk brush,  as the first batch turn out to be a little on the lighter side.

The bread turns out a little smaller than I expected,  2 mouthful and its gone.  The taste is nothing unusual,  just that it is really soft.  

Recipe from Magic Bread, Alex Goh

Water Roux Starter
80g Bread flour
55g Boiling Water

180g Bread flour
140g Whole Wheat Flour
1 tsp Molasses (I used brown sugar instead)
20g sugar
8g salt
5g yeast
190g cold water
25g butter