Saturday, 3 December 2011

The perfect crusty roll

We had great fun last night at the Chorleywood Christmas Evening raising money for WellChild. We all wore silly hats, my brother dressed as Santa and together with the dynamic duo Don & Darren at J&J May Grocery in Chorleywood we gave out delicious and warming homemade soup with a freshly baked roll.

This recipe makes around 24 rolls

800g shipton mill strong white
200g light rye
20g fresh yeast (or 10g of dried yeast)
20g salt
700g water

Tip 1:  Flour the surface so rolls don't stick.
Tip 2: When resting cover them with an (oiled)  plastic sheet/bag so they
don't form a skin
1) Mix together to form your dough
2) Fold every 10 minutes x 4 (Dan Lepard method allows you to get on with other things)
3) Rest for an hour
4) Scale into 70g & rest on side under plastic
5) Mould into round balls and prove for 30 mins until risen
6) Just before baking brush each roll with a little salty water (1/2 tsp salt to 1/2 cup water)
7) Bake at 210 for 20 minutes with steam (fill tray at bottom of oven with a mug of water)

Brushing of salty water before baking gives you a really nice crust and is an alternative to adding sugar to your recipe, which will also give you a  crusty/darker finish.