Wild Yeast Water Oat Egg Rolls

14 Jul

I have some left over brisket and pulled pork in the freezer I defrosted to for this weekend so I wanted to make some rolls that would be good for sandwiches.  I have been experimenting with my Wild Yeast Water Starter over the last month or so with some mixed results.  My last experiment to convert a recipe for New England style hot dog buns to WYW ended up with bread sticks so this time I was determined not to make the same mistakes as previously.

I have decided to believe what I have been told and made sure to build the starter up over at least 2 stages versus the one stage for the hot dog fiasco.  If you want to know more about starting your own WYW starter let me know and I will be glad to help you.  It is really easy to start and maintain and WYW does not have nearly as much of a sour tang as sourdough starters.

For this recipe as I mentioned I built my starter up over 2 phases four hours apart using AP flour and WYW.  I ended up with extra starter since I would rather over-estimate the amount needed than under-estimate.  Feel free to cut back on the WYW and flour about 10%.

Procedure

Wild Yeast Water Starter Build 1

210 grams AP Flour

210 grams WYW

Mix the flour and the WYW in a bowl and leave covered at room temperature for 4-5 hours.

Wild Yeast Water Starter Build2

200 grams AP Flour

56 grams WYW

Mix additional ingredients into Build 1 and use your hands to make sure all the ingredients are incorporated.  You should have a fairly firm 65% starter.  Leave covered for 4-5 hours at room temperature and then either proceed to main dough or refrigerate over night.

Main Dough

425 grams WYW Starter from Above

200 grams Bread Flour (KAF)

200 grams First Clear Flour (KAF) (This is typically used in Rye breads and I enjoy the nice chewy texture it adds to rolls)

100 grams Oat Flour (KAF)

78 grams White Whole Wheat Flour (KAF)

18 grams Salt (Seas Salt or Table Salt)

121 grams Egg Yolks (around 6-7 large eggs)

298 grams Water (85 – 90 degrees)

26 grams Olive Oil

Add all the water except 50 grams to the starter to break it up in your mixing bowl.  Next add all of the flours and mix on low for 2 minutes.  Let the dough autolyse for around 15 – 20 minutes. This will help the dough absorb the flour.  Next add the salt, remaining water and the olive oil and mix for 2 minutes on speed number 1 and 2 minutes on speed number 2.  You should have a nice smooth dough which is still tacky.  Move the dough onto your work surface and dust lightly with flour if necessary or spray some cooking spray instead.  Most of the time if the dough is not a high hydration I will not use anything on my wood board.

Do 4  stretch and folds and form the dough into a ball and leave uncovered for 10 minutes.  After the first rest do another stretch and fold and cover the dough.  Let it rest for another 10 minutes and then do another stretch and fold.  You can now put the dough into a lightly oiled container or bowl and cover it.  Let it sit at room temperature for 2 additional hours or less if it is warm in your kitchen.  After 2 hours place the covered bowl in the refrigerator for 1 – 3 days until ready to bake.

When you are ready to make your rolls take the dough out of the refrigerator and keep it in its bowl at room temperature for 1.5 –  2 hours.  After its rest it is time to shape the rolls.  Depending on how big you want the rolls, first cut the dough in half and then roll half the dough into a log.  Next cut off the desired size piece you want and roll it into a tight ball.  Place rolls on cookie sheet and cover the rolls with a clean lint free towel sprayed with water or a piece of plastic wrap lightly sprayed with cooking spray.  Let the rolls rest at room temperature for 2 hours or until they are at least 1.5 the size.

Make an egg wash with a little egg wash and apply to each roll and put on desired toppings.  I used toasted onions, poppy seeds and also Charnushka seeds or also known as Nigelia Sativa which are tiny black seeds used on Jewish rye breads as well as Slavic sausages and in Armenian and Israeli cooking.

Around 30 minutes before baking the rolls, prepare your oven and pre-heat at 500 degrees.  I used my usual set-up for steam and added 1 cup of boiling water to a pan on the bottom shelf but for rolls you could omit this step and you will get softer rolls if that is what you desire.  After adding the steam lower the oven to 425 degrees and continue baking.

It should take around 20-25 minutes to bake the rolls and they should be nice and brown on the bottom and top.  When done, let them cool on a wire rack and enjoy.

The rolls ended up nice and chewy and light with a nice open crumb.

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

Lily

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Dahlia

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2 Responses to “Wild Yeast Water Oat Egg Rolls”

  1. 6bits July 27, 2012 at 11:43 pm #

    WHAT IS WYW?

    TONYK

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