Takeaways
Glass container caused lowering temp to 375ºF vs 400ºF as directed. This extended bake time to 53 min from 30.
I also used a 8”x8” container which caused rolls to be squished.
Next time: Try metal 9” x 9”
Overall came out delicious if not a touch too sour.
Rating:★★★★
Hydration:28%
Total dough weight:1251g
DDT:74°F
Formula
Total Dough
| Ingredient | Weight | Baker's % |
|---|---|---|
| All-purpose or bread flour | 477g | 100% |
| Whole milk (cold) | 133g | 27.9% |
| Unsalted butter | 191g | 40% |
| Whole eggs (about 4 large) | 191g | 40% |
| Fine white sugar (caster sugar) | 48g | 10.1% |
| Salt | 11g | 2.3% |
| Starter | 200g | 41.9% |
Schedule & Timeline
LevainLevain / 7:55am-11:00am (3h 5m) / 2 events
7:55am
Build levain
target use in 3 hours
11:00am
Levain ready
MixMix / 11:10am-11:40am (30m) / 2 events
11:10am
Mix dough
standing mixer
11:40am
Add butter
took 17 minutes as opposed to the 5-8 estimated
BulkBulk / 12:06pm-4:05pm (3h 59m) / 3 events
12:06pm
Bulk start
74ºF final dough temp, 100ºF covered proofer
1:09pm
Stretch and fold #1
Gentle slap + fold, still 74º
4:05pm
Cold bulk
move to fridge for ~2.5h cold proof
ShapeShape / 7:25pm-7:25pm / 1 event
7:25pm
Shape
roll with rolling pin, add filling, cut into discs
ProofProof / 7:35pm-7:35pm / 1 event
7:35pm
Proof start
In the proofer at 76ºF for target 2.5 hours
BakeBake / 9:30pm-10:08pm (38m) / 2 events
9:30pm
Preheat
400ºF
10:08pm
Bake
375ºF for 53 min, had to lower temperature to accommodate glass container