I am not sure where I went wrong, although Michelle wrote in our Discussion Group that she had the same issues, so at least I was not alone. I did not weigh the ingredients as I usually do, because I did not want to take the time to track down the conversions for all the different flours. I did feel that some of the flours were harder to accurately measure since they were so fine and I was not sure whether to pack or sift. I am looking forward to seeing how everyone else did with this dough.
Next we were to use the same dough for bread sticks. I was not sure how I was am going to get this soup into bread sticks. I decided to just work in some extra brown rice flour (not used in the recipe but I had quite a bit of it) but not to add more of the other ingredients. I
I rolled it out (since no one eating it needed it to be gluten-free I used AP flour to dust the board and rolling pin, to conserve the more expensive flours), cut it with a pizza cutter and arranged it on my silicone mat. Note the ones with the decorative twists!
I sprayed the bread sticks with olive oil, sprinkled with salt and Parmigiano Reggiano, then let them rest a few minutes (to recover from all that kneading in of extra flour) before baking for 15 minutes. Despite my concerns, they turned out great.
Since I had some
On an unrelated note, as you all know from the previous post, we spent the last episode on location, in Maine, where they have top-loading hot dog (or lobster roll) buns. Several years ago I had gotten a pan to make these from King Arthur Flour, but had only tried to make them once. On the drive home it occurred to me to try making them with HB in 5 dough.
I followed the instructions at Hot DOG! This bun pan does double duty but used the Soft Whole Wheat Sandwich dough. I filled the pan about 1/2 full (a tad less would have been fine). After letting it rise, I put Reynolds Wrap® Non-Stick Foil over the top (instead of greasing the bottom of the cookie sheet as suggested), covered it with a cookie sheet, and weighted it with my Souse Pan. (According to Wikipedia Souse is a head cheese pickled with vinegar. Head cheese is not really cheese but is "a meat jelly made with flesh from the head of a calf or pig (sometimes a sheep or cow) in aspic." ( I have never made, or eaten, head cheese. But I like my pan, which I have had for years, and you never know ...)).
I baked them covered for 18 minutes, then uncovered for a few, as suggested. At that point they were not browned enough, so I baked them about 10 minutes longer. (Next time I will try 18 and 18.)
The buns turned out very well. I turned them out of the pan, sliced them most but not all the way through, cut them apart, buttered and grilled the sides, and used them for Chicken Sausages.
That concludes this fortnight's lesson. Next time it's Four-leaf Clover Broccoli and Cheddar Buns and Mesquite Bread. Be sure follow the links at Big Black Dog to see how everyone else fared with this assignment.