Hello from Wisconsin

Hello from Wisconsin

No cheese bread–just a cheese head! (it’s a Wisconsin joke). My usual bread style is based on Chad Robertson’s Tartine Bread cookbook. It revolutionized my baking. The mod I make to his basic rustic bread is to increase the percentage of whole wheat to 20 percent using sprouted whole wheat flour, and add 20 percent steel cut oats prehydrated at 70 percent with boiling water, then cooled. I like the taste and texture the oats give the bread.

 

I’ve messed around with a recipe for sandwich rolls. I use a poolish made with milk, add an egg and olive oil, then mix by hand with my basic bread recipe dough after the second turn of the dough. It makes a great enriched bread, but I’d like to use some kind of a form to shape the sandwich rolls. The dough during the final rise is still very soft and wet, and likes to spread out too thin for rolls when allowed to rise freely. Muffin pans, even the jumbo variety, seem too small. I’m looking for a shallow form (maybe an inch high) about 5 inches in diameter. Anybody know of a source for such a thing or have any ideas on making my own? I’d like to bake half a dozen at a time, and of course don’t want to spend a ton of money for the forms.

 

Don

Source: Fresh Loaf