Buttermilk Tangzhong 00 Durum Rolls

16 Sep

MainFinalI wanted to make some sandwich rolls using my SD starter instead of yeast like I have been doing recently.  I also wanted them to be soft and fluffy so I used a Tangzhong method as well as Caputo 00 style flour and Durum.  Naturally some butter and ricotta cheese needed to be added because they usually make a good addition to any roll recipe in my opinion :).

I do have to say these were some of the best rolls I have made to date.  The crumb is nice and soft and buttery and these just taste fantastic.  I’ve been eating them for breakfast and lunch and dinner and will have to make some more soon.  Give these a try and you will not be disappointed, that I can guarantee.  Do note that the dough is rather wet so I needed to use some bench flour when shaping the rolls.

Closeup1

Buttermilk Tangzhong 00 Durum Rolls (%)

Buttermilk Tangzhong 00 Durum Rolls (weights)

Here are the Zip files for the above BreadStorm files.

Note: Water amount is representative of water content in Eggs and Ricotta Cheese to get a more accurate dough hydration calculation.  Eggs are 76% water and Whole Ricotta is 72% water.  DO NOT ADD THE WATER INDICATED IN THE FINAL MIX UNLESS YOU OMIT THE EGGS AND CHEESE.

Closeup2

Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux).  At this temperature the flour undergoes a change and gelatinizes.  By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb.  It is also supposed to help prevent the bread from going stale.

It is not very difficult to do a Tangzhong.  Use a  5 to 1 liquid to solid ratio (so 250g liquid to 50g flour) and mix it together in a pan.  Heat the pan while stirring constantly.  Initially it will remain a liquid, but as you approach 65C it will undergo a change and thicken to an almost pudding like consistency.  Take it off the heat and let it cool before using it in your recipe.  Some people will refrigerate it for a while but you can use it right away as soon as it cools.

Levain Directions Build 1 (Using AP Starter at 66% Hydration for Seed)

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my Proofer set at 81 degrees and it took about 4 hours.

Main Dough Directions
Prepare the Tangzhong per directions above and allow to cool to room temperature.

Mix the flours, Tangzhong and Buttermilk together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, butter, egg, oil, cheese and starter (cut into about 7-8 pieces), and  mix on low for a minute.   Mix for a total of 13 minutes in your mixer starting on low-speed and working your way up to speed #3 for the last 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and cut into equal size pieces and shape into rolls.  Place on a baking sheet lined with parchment paper and cover with moist tea towels or plastic wrap sprayed with cooking spray.

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, using a simple egg wash brush each roll and sprinkle on your topping of choice.   Next add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35 minutes until the crust is nice and brown.

Take the rolls out of the oven when done and let them cool on a bakers rack before for at least 2 hours before eating.

Crumb

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

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11 Responses to “Buttermilk Tangzhong 00 Durum Rolls”

  1. Veronika September 22, 2014 at 8:11 am #

    Those look great! And make me want to bake more, again! I’ve been avoiding baking because if I bake, I end up eating the bread which I shouldn’t (overdo), but it’s so delicious. Grr. I’ll just stare at your recipes and photos and drool!

    • mookielovesbread September 22, 2014 at 8:44 am #

      Thank you Veronika. I know the feeling :). These are tasty and go great with burgers….veggie of course :). I just made another batch yesterday…if you freeze half of them then you won’t be so tempted to eat all of them in a couple of days!

      • Veronika September 22, 2014 at 9:03 am #

        Freeze? It’s a great idea, but… Hahahahaha! I am already known as the tetris-mistress at home due to me having managed to stuff the freezer nearly solid with food! I think I’ll try in a couple of months after I’ve made some inroads in the 10kg grassfed beef and 2kg of handmade sausages that are currently sharing the space with 2 fishes and a few gyoza wrappers here and there tucked into corners!

        One thing I do miss about living in the States is the giant side-by-side fridge-freezers. And the huge box freezers as well.

  2. Karin Anderson September 29, 2014 at 8:40 pm #

    I’m sure those rolls taste very good, they look very appetizing. I’ve never made anything with Tangzhong, yet, but I should really try it.

    • mookielovesbread September 30, 2014 at 10:41 am #

      Thanks Karin. I made them a couple of times and they are definitely worth trying if you get a chance.
      So did you ever post the recap for your challenge? Did I miss it?

      • Karin Anderson September 30, 2014 at 11:07 am #

        I did the German version, and am almost finished with the English. Will post it in TFL, and on my blog, and put a link in your post’s comments.

        • mookielovesbread September 30, 2014 at 11:58 am #

          Cool. Look forward to it. I have to work on my latest bread post.
          Can you help me with putting the interactive scaling formula in the post from BreadStorm? I bought the full version but I can’t figure out how to use that feature.

          • Karin Anderson September 30, 2014 at 12:58 pm #

            Here we go:
            Open the formula you want to share in BreadStorm.
            Click in the menu above on “Share”
            In the menu that opens now, click on the first option “Publish interactive formula to the web”
            A window appears that prompt you “Add a note”, I usually don’t and continue with “Publish”
            Now a window opens confirming your formula has been published to the web. Below you find 2 options for embedding either a link (Copy URL) or the interactive formula in a post: Copy Snippet.
            For the interactive formula, you click on: Copy Snippet.
            Then you click okay.
            Now you go to your post on your blog, decide, where you want to place the formula, and open the the HTML view of it.
            You have to click on a space between all those “whirlygigs” and just paste your copied html formula. In the text view it shows now as nice interactive formula.
            I find handling the HTML entering a bit easier, when I first make a wide space on the text view window for the entry, and memorize the last sentence of the text above.
            In the HTML window a free space looks like this:

            If you paste your formula here, after, or in between the s you can afterwards edit and shrink the space on the text view window back to how you want it.
            Good luck, it’s not rocket science, but don’t get confused by the “whirlygigs”.

            • Karin Anderson September 30, 2014 at 1:03 pm #

              Uhoh, I copied some “whirlygigs” for a space – and promptly it shows a space in my comment above.

            • mookielovesbread September 30, 2014 at 1:22 pm #

              Thanks Karin.
              I will play around with it and see if I can get it to work. I think I was close but now I should be able to do it.
              Regards,
              Ian

            • mookielovesbread September 30, 2014 at 1:39 pm #

              I’m afraid I’m not seeing where to paste the formula and what are the “Whirlygigs” you are referring to?
              I can’t seem to get this to work since I’m not sure where to paste it in the HTML.

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