This is a little twist to test a bread run.

1 cup bread flour
1 tbsp granular sugar
1 tbsp diastatic malt
1 tbsp wheat gluten
1 tbsp active dry yeast
1 cup water at 118-120 degrees F


2 cups bread flour + 2 tbsp bread flour
2 tbsp melted butter
1/2 tsp salt

Blend the bread flour, granular sugar, diastatic malt, what gluten and active dry yeast in the stand mixer bowl. Add the water and whisk together into a paste. Cove with plastic wrap and allow to sit for one hour. Mixture should feel warm and become bubbly as the yeast is activated and the fermentation process begins.



Bread 041
Bread 040
Bread 039

Comments

Kaiser Rolls II — No Comments

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

HTML tags allowed in your comment: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>