From Peter Reinhart's Artisan Breads Every Day
Reinhart's recipe had been quite fool proof. I love his book so far, I believe all the recipes I've tried here had been really good. So, I had confident in this recipe when I started.
My son was getting tired of my Italian Feather Bread, Olive Breads......they were getting a little bland. So, I decided my hand on this delicious looking roll that's suppose to be a good sandwich roll. Well, time to work on it as this book has been sitting there for awhile.
As I've been baking for over a period of 1 year, I've also become confident in handling larger amount of dough. Here I am, handling a flour weight of 680g, all by hand. I must say, it does take a bit of my strength putting the dough together.
Firstly, mix flour, salt, sugar, malt powder together. Separately, mix egg and oil together. In a separate bowl, mix water, milk and yeast. Add the oil mixture and water mixture into the dry ingredients. By hand, I mix till I get a good consistency, and the flour pulls away from the sides of my metal bowl. Do the window pane test, which takes about 15 mins of mixing before I get that. Put into the container and immediately put into the fridge overnight. This recipe is suppose to be able to be kept in the fridge up to 4 days.
The following morning, I brought out the dough for 1 hour before I started working on it. Cutting each pieces to about 110g each, rolled them into a oblong. Let rest for 5 minutes. Shape into small batard shape. Let it proof, it took almost 2 hours as the house was cold.
In the meantime, heat up the oven at 250 degree celsius. Usually I set this for 1 hour for pre-heating as I got an oven stone. 10 minutes before hand, I poured hot water into my lava stone that had been heating up in the oven. Lots of steam, I simply love these new baking tools, they make my bread crispy.
When the dough is ready for baking, I scored it with 1 slash down the middle. After putting the dough in, I usually spray water all over the dough, this helps in the crispiness as well. Total baking time is 30 minutes. First 10 minutes, 250 degrees, next 10 minutes, 230 degrees, last 10 minutes, 210 degrees.
The rolls turn out golden brown, crispy on the outside, soft on the inside.
That day, I baked Salmon, and we had the luxury of having sandwich rolls with Baked Salmon, Basil, Lettuce, Cherry Tomatoes, and Onions. My son and I had Philadelphia Cream Cheese with it. Yum Yum.....the boys had 2 Sandwich Rolls each......
680g Bread Flour
5g diastatic malt powder
43g vegetable oil
7g instant yeast