Saturday, January 24, 2015
Rosemary Parmesan Crescent Rolls*Wild Yeast || 迷迭香帕瑪將新月麵包捲*野生酵母
Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 01/11/2015
Wild yeast is just as reliable if you keep them happy :)
Wild Yeast Rosemary Parmesan Crescent Rolls (12 rolls) (KitchenAid Professional 600 standmixer製作)
1 aluminum baking pan: lined with parchment paper 鋁製烤盤，墊烘焙紙
300g unbleached bread flour
300g sourdough starter (See sourdough starter)
Put above ingredients into the mixing bowl of a stand mixer fitted with a dough hook.
將以上材料，依序倒入KA stand mixer大鋼盆裡，稍加攪拌
60g warm water
60g warm milk
Mixing & Kneading
Mix all the ingredients above from B and stir until all dissolves.
With the ingredients from A in the mixing bowl, turn on the stand mixer and set to Speed 2.
Gradually pour in the B mixture. Beat until the dough forms and becomes smooth, about 8~10 minutes.
Add butter, beat until the dough becomes smooth again.
It's a slightly sticky dough. Shape it into a ball. Use a little flour to prevent it from sticking.
Place the dough into a separated bowl and cover with a lid or plastic wrap.
Put the bowls in a warm oven with a pan of hot water underneath for fermentation.
The hot water helps maintain the temperature and humidity.
Fermentation & Shaping
Let the dough rise until double in size. Take the dough out and shape each into a ball.
Rest for 15-20 minutes. Flatten it a bit and divide it into 12 pieces like cutting a pie.
Roll each piece out to a triangle. Use a little bit flour to prevent the dough from sticking.
Roll each triangle up and bend it to a crescent shape.
Mist the dough with some water with spray bottle after shaping.
Place the shaped dough with the baking sheet in a warm oven with hot water underneath.
The hot water helps maintain the temperature and humidity. Let rise until double in size.
Preheat the oven to 350F, and bake for 20 minutes.
All ovens vary. Adjust your baking time accordingly.