Baking question - cinnamon roll texture
Nunya Bidnits
an old neighborhood bakery. They cooked these rolls up in large sheets where
they connected together as they expanded, then they pulled them out in sets
of six for sale, each individual roll maybe 3-4 inches square and almost as
tall, with a simple white icing. They called them "old fashioned" cinnamons,
and they also offered some denser rolls cooked six to a disposable aluminum
pan, and individually cooked cinnamons, but neither one had the texture of
the old fashioneds.
They had this texture which was definitely not spongy or cakey at all. I'd
describe it more as strandy, where if you pulled on pieces as if to unroll
it the pieces came off in rather thick hunks of vertical strands. It was
light but not too light, just perfect. In my mind this is the holy grail of
cinnamon rolls.
Does this make sense and how would you prepare a dough to get this texture?
All my attempts yield something more like a sticky bun texture, way too
dense and thick. Maybe the solution is obvious to some of you accomplished
bakers, but I'm not in that league so please help!
BTW, the venerable old bakery (McClain's, Waldo, Kansas City) is still in
business under newer owners but many conditions, mostly beyond their
control, have caused their business to drop off, so now they don't make
nearly the variety or quantity of treats as they did "back in the day". The
old fashioned cinnamons were one of the casualties of cutting back.
MartyB
ImStillMags
You are describing a more 'bready' yeast roll texture. I found
the Gump bread recipe yeilds pretty much exactly what you are looking
for. I discovered this bread in a backyard chickens group and it's
perfect for your purposes. Scroll all the way down the page to see
what you are looking for. This recipe is good for breads of all
types.
http://www.hizzoners.com/recipes/breakfast/286-25-minute-bread
Stu.
We had a bakery a few blocks from us that made something like you describe, the
buns were huge and tasty. The only thing I can think of is that the texture was
like they weren't quite cooked almost doughy ()actually more cooked than
doughy), and you could pull them apart in large pieces. I can almost taste
them, once you had them slathered in butter the taste was hard to forget.
There's a place downtown that I know makes them, may have to go visit now. ;-)
Brooklyn1
<nunyab...@eternal-september.invalid> wrote:
Sweet dough:
http://www.quartermaster.army.mil/jccoe/publications/recipes/section_d/D03600.pdf
Or:
http://www.epicurious.com/recipes/food/views/Ultimate-Sticky-Buns-106413
Paul M. Cook
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:im88v3$mct$1...@news.eternal-september.org...
I am not sure what you describe but IMO the very best dough for cinnamon
buns is a potato refrigerator dinner roll. A typical recipe will use a cup
of mashed potatoes, shortening, egg and sugar. I would say the result is
"stringy" in that the bread peels apart in layers almost as if it had
multiple laminations.
Paul
>
>
Janet Bostwick
<nunyab...@eternal-september.invalid> wrote:
>I'm trying to duplicate the texture of the cinnamon rolls I used to get from
>an old neighborhood bakery. They cooked these rolls up in large sheets where
>they connected together as they expanded, then they pulled them out in sets
>of six for sale, each individual roll maybe 3-4 inches square and almost as
>tall, with a simple white icing. They called them "old fashioned" cinnamons,
>and they also offered some denser rolls cooked six to a disposable aluminum
>pan, and individually cooked cinnamons, but neither one had the texture of
>the old fashioneds.
>
snip
>MartyB
>
Make a dough that is not dry or stiff. The dough should almost drool
through your hands. Do not roll the dough out with a rolling pin or
smash it flat. I'd pat it to the correct dimension. You can use a
rolling pin if you are quick and light. Cut the rolled dough into
maybe 2x2 inch pieces and place them in the pan where they will touch
snugly when they grow. Touching rolls will grow taller and less dry.
Come on over to alt.bread.recipes for some better ideas and
discussion.
Janet
sf
wrote:
>
> I am not sure what you describe but IMO the very best dough for cinnamon
> buns is a potato refrigerator dinner roll. A typical recipe will use a cup
> of mashed potatoes, shortening, egg and sugar. I would say the result is
> "stringy" in that the bread peels apart in layers almost as if it had
> multiple laminations.
>
> Paul
You made me look, so I might as well add a recipe I found for that. I
might use it to make cinnamon rolls. :)
Potato Refrigerator Rolls
http://thepioneerwoman.com/tasty-kitchen/recipes/breads/potato-refrigerator-rolls/
Added by sleepycathollow on July 20 2009 in Breads Dinner Rolls
Servings 24
Prep Time 10 Minutes Cook Time 20 Minutes Difficulty Easy
Ingredients
1 package Dry Yeast
1-½ cup Warm Water
1 cup Smashed Potatoes
2/3 cup Shortening
½ cup Sugar
1-½ teaspoon Salt
1 cup Milk, Scalded OR Potato Water
2 whole Eggs Beaten
6 cups Flour
Preparation Instructions
Put yeast in warm water.
In your mixing bowl combine smashed potatoes, shortening, sugar, and
salt. Pour the scalding milk/or potato water over this mixture.
Add softened yeast mixture, 2 eggs and 3 cups of the flour. Beat
until smooth. Add about 3 more cups of flour and knead.
Store in refrigerator several hours or until double in bulk (or for a
few days).
This is where you can either make them all into dinner rolls and bake
in a 350F-375F oven for 20 minutes.
OR……make sweet sticky rolls.
Take 1/2 of the recipe from the refrigerator and roll dough to 9?x18?.
Spread with at least 2 TBSP butter and sprinkle with 1/2 cup of white
sugar and 2 tsp of cinnamon.
Roll up and cut into 1inch slices and put in a 13x9 inch pan that has
the following in the bottom:
1/2 cup melted butter, 1/2 cup brown sugar, and 1/2 cup chopped pecans
(optional…but not in my house!)
Let rise till double in size then bake in a 375F oven for 25 minutes.
Immediately invert onto a large tray.
--
Today's mighty oak is just yesterday's nut that held its ground.
Goro
<nunyab...@eternal-september.invalid> wrote:
Baking with Julia has a recipe for a Pecan Sticky buns that starts
with brioche dough as a base and then uses softened butter on top of
that, then folded like Puff Pastry. It's pretty amazing.
-goro-
Stu.
>On Mon, 21 Mar 2011 13:44:34 -0700, "Paul M. Cook" <pmc...@gte.net>
>wrote:
>
>>
>> I am not sure what you describe but IMO the very best dough for cinnamon
>> buns is a potato refrigerator dinner roll. A typical recipe will use a cup
>> of mashed potatoes, shortening, egg and sugar. I would say the result is
>> "stringy" in that the bread peels apart in layers almost as if it had
>> multiple laminations.
>>
>> Paul
>
>You made me look, so I might as well add a recipe I found for that. I
>might use it to make cinnamon rolls. :)
>
>Potato Refrigerator Rolls
>http://thepioneerwoman.com/tasty-kitchen/recipes/breads/potato-refrigerator-rolls/
I follow the pioneer woman on twitter, she's a great number of yummy recipes
Ed Pawlowski
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:im88v3$mct$1...@news.eternal-september.org...
This is what you want
Buns, Philadelphia Cinnamon (D, TNT)
Source: Edwin Pawlowski at rec.food.cooking
Yield: 14 rolls
2 9" round cake pans
3-1/2 cups flour
1 tablespoon active yeast
1/4 cup tepid water
1/2 cup sugar
1/2 tsp. salt
1 cup tepid milk
2 egg yolks
6 tablespoons butter, melted
1-1/2 cups light brown sugar
1/2 cup light corn syrup
1/2 cup seedless raisins (I used about 1 cup)
1 tsp. cinnamon
Proof the yeast by putting into a bowl with 1 teaspoon of sugar and 1/4 cup
warm (tepid) water and placing the bowl in a warm place. (I turn on the oven
and put it on top of the stove) until the mixture bubbles.
Combine 3 cups of flour, sugar, and salt into a bowl. Stir the dry mix well.
Add the yeast mixture, egg yolks, and tepid milk.
With a large spoon, slowly mix the ingredients and continue to stir until
the dough is smooth and can be gathered in a ball. Place the ball on a
lightly floured surface and knead it until it becomes smooth, shiny, and
elastic. As you knead, add up to the 1/2 cup of flour on the ball to make it
firm.
Place the dough in a greased bowl, turning once. Drape the bowl with a
kitchen towel and put it in a warm place for about an hour or until double
in volume.
In a small bowl, mix 3/4 cup of the brown sugar, 2 tablespoons of the melted
butter and the corn syrup to make a thick shiny paste. Pour half of the
paste into each 9" cake pan, spreading it to the edge. Set this bowl aside.
In another bowl mix the balance of the brown sugar, raisins and cinnamon
until well blended. Set this bowl aside.
When the dough has doubled in size, punch it down, and on a lightly floured
surface, roll it out into an approximate rectangle 18"x10" wide, and about
1/4" thick. Brush this dough with 2 tablespoons of the melted butter and
sprinkle the entire surface with the brown sugar-raisin mix.
Starting at one long side, roll the dough tightly into a cylinder about
18x2-1/2" in diameter. With a sharp knife, slice the cylinder crosswise into
14 rounds about 1-1/4" thick. Place one slice, cut side up, in the center of
the cake pan. (I used the end cuts for the middle piece, because it was a
little smaller and fit better).
Arrange 6 slices in each pan around the middle bun. Set the buns in a draft
free place to rise for about 45 minutes or until double in volume.
Preheat the oven to 350°F. Brush the tops of the buns with the remaining 2
tablespoons melted butter and bake in the center of the oven for about 25
minutes or until golden brown.
Place a plate over each cake pan, and invert. Let the cinnamon rolls cool to
lukewarm before serving.
Paul M. Cook
"sf" <s...@geemail.com> wrote in message
news:hohfo6pbpkv4nhhoc...@4ax.com...
That's a pretty typical recipe. Flour amounts vary considerably though. I
also use both milk and potato water. A very slow rise is they key, at least
12 hours in the coldest part of your fridge. Better yet is 24 hours. The
finished bread is extremely fragrant, tender and slightly sweet with a
velvety texture. It makes perfect cinnamon rolls.
Paul
Nunya Bidnits
ImStillMags <sitar...@gmail.com> wrote:
That looks really good! I'm going to try out your recipe and Ed's this week,
with some good Ceylon cinnamon.
I trust your recipe. Anybody who would put bacon in a cinnamon roll can't be
all bad. ;-)
Nunya Bidnits
Ed Pawlowski <e...@snetnospam.net> wrote:
That's a likely looking recipe. I'll be trying it this week, thanks! Mags
recipe too. Looks like I'll be swimming in cinnamon for a few days!
Picked up some Ceylon cinnamon at my local spice shop which smells
fantastic. This should be a good week.
Nunya Bidnits
Stu. <fo...@foodforu.ca> wrote:
That very well describes what I am trying to recreate. There is a definite
directional "strandy" grain but as you state, it's still almost doughy, but
not really. It's just really moist.
Nancy2
september.invalid> wrote:
> I'm trying to duplicate the texture of the cinnamon rolls I used to get from
> an old neighborhood bakery. They cooked these rolls up in large sheets where
> they connected together as they expanded, then they pulled them out in sets
> of six for sale, each individual roll maybe 3-4 inches square and almost as
> tall, with a simple white icing. They called them "old fashioned" cinnamons,
> and they also offered some denser rolls cooked six to a disposable aluminum
> pan, and individually cooked cinnamons, but neither one had the texture of
> the old fashioneds.
>
> They had this texture which was definitely not spongy or cakey at all. I'd
> describe it more as strandy, where if you pulled on pieces as if to unroll
> it the pieces came off in rather thick hunks of vertical strands. It was
> light but not too light, just perfect. In my mind this is the holy grail of
> cinnamon rolls.
> MartyB
Find a recipe from a reliable source and perfect your technique.
Easy. I use BH & G's old "Bread" (1962) recipe book - perfect every
time. It's a "rich roll dough" recipe - also can be used for plain,
rich dinner rolls or for caramel pecan rolls.
Make sure your yeast is fresh. I always use powdered, not cake type.
I've been using Hodgson's Mills or whatever the name is.
N.
Nancy2
> "Nunya Bidnits" <nunyabidn...@eternal-september.invalid> wrote in message
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -
I use leftover mashed potatoes for Czech "Kolaches," but find it too
heavy for the cinnamon roll texture the OP wants.
N.
Paul M. Cook
"Nancy2" <nancy-...@uiowa.edu> wrote in message
news:276b265b-e680-4d7e...@34g2000pru.googlegroups.com...
They should try it. The result is much lighter and delicate than you think.
Paul
N.
Nunya Bidnits
Ed Pawlowski <e...@snetnospam.net> wrote:
> Buns, Philadelphia Cinnamon (D, TNT)
Just curious, what does the (D, TNT) mean?
.Stu
Not sure about the D, but it's possible the recipe is from the tnt cookbook by
bmcnichol in Dover, PA
Perhaps the D is Dover?
Nancy2
> "Nancy2" <nancy-doo...@uiowa.edu> wrote in message
>
> - Show quoted text -
I have tried it, and find mine to be much lighter, and have the kind
of texture the OP wants. However, because of his ingredients and
technique, he may have a different experience. I don't have to try
it, but he does, you're right.
N.
Nunya Bidnits
Nancy2 <nancy-...@uiowa.edu> wrote:
I may give it a try but so far I don't have a recipe. (hint)
;-)
You guys are talking texture but there is still the matter of taste. Isn't
it going to be rather obviously potato-ey?
I'd have to alter my mashataters too because I don't use any milk, just
butter and sour cream, and maybe a bit of heavy cream.
MartyB
MartyB
Paul M. Cook
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
Not in the least. Boiled and mashed potatoes have very little flavor. We
aren't talking the finihed dish of whaty we call mashed potatoes.
> I'd have to alter my mashataters too because I don't use any milk, just
> butter and sour cream, and maybe a bit of heavy cream.
Just use plain boiled and mashed potatoes. And reserve the cooking water.
No salt in the water, either. You'll just have to try them. Not only does
it make an outstanding dinner roll but it is a perfect dough for cinnamon
bread and rolls.
Paul
Julie Bove
"Paul M. Cook" <pmc...@gte.net> wrote in message
news:imbjj1$qrs$1...@news.eternal-september.org...
I had toasted potato bread for breakfast. Doesn't taste like potatoes at
all. When I made biscuits I often added instant potato flakes (just a
little) to the dough. Gives it a very nice texture.
Ed Pawlowski
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
Don't know. I coiped it from a web site because the original (copied some
years ago) is on my wife's computer and it was off at the moment. Someone
added those letters as a reference of some sort. , attribution lost
Storrmmee
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
comm...@foodforu.ca
I checked some of our old recipes, and it means the recipe is
tried n true. No idea what the D means, maybe the authors first letter of name.
btw I made some of the cinnamon buns and they turned out ok, they were light
and pulled apart easily. I'll post pics tomorrow.
notbob
> describe it more as strandy, where if you pulled on pieces as if to unroll
> it the pieces came off in rather thick hunks of vertical strands. It was
> light but not too light, just perfect.
Sounds like your basic yeast-based cinnamon rolls. Check your local
library for The Bread Baker's Apprentice and copy its awesome cinnamon
roll recipe.
nb
Nunya Bidnits
OK, but I still gots no recipe for the potato cinnamon buns. I could Google
for a recipe but I already used up my crapshooting allowance for the week.
;-)
MartyB
Catmandy (Sheryl)
september.invalid> wrote:
> I'm trying to duplicate the texture of the cinnamon rolls I used to get from
> an old neighborhood bakery. They cooked these rolls up in large sheets where
> they connected together as they expanded, then they pulled them out in sets
> of six for sale, each individual roll maybe 3-4 inches square and almost as
> tall, with a simple white icing. They called them "old fashioned" cinnamons,
> and they also offered some denser rolls cooked six to a disposable aluminum
> pan, and individually cooked cinnamons, but neither one had the texture of
> the old fashioneds.
>
> They had this texture which was definitely not spongy or cakey at all. I'd
> describe it more as strandy, where if you pulled on pieces as if to unroll
> it the pieces came off in rather thick hunks of vertical strands. It was
> light but not too light, just perfect. In my mind this is the holy grail of
> cinnamon rolls.
>
> Does this make sense and how would you prepare a dough to get this texture?
> All my attempts yield something more like a sticky bun texture, way too
> dense and thick. Maybe the solution is obvious to some of you accomplished
> bakers, but I'm not in that league so please help!
>
> BTW, the venerable old bakery (McClain's, Waldo, Kansas City) is still in
> business under newer owners but many conditions, mostly beyond their
> control, have caused their business to drop off, so now they don't make
> nearly the variety or quantity of treats as they did "back in the day". The
> old fashioned cinnamons were one of the casualties of cutting back.
>
Try reducing the gluten in the dough by using cake flour for part of
the all purpose flour.
Start with 1/3 cake flour, 2/3 all purpose, and see what result that
gives you. Increase the cake flour as desired until you achieve the
texture you're looking for. Less gluten will give you a less bready,
dense texture.
Paul M. Cook
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
Actually somebody did post a recipe. Google searches yield mny results.
This is the classic Betty Crocker version.
1 package active dry yeast
1 1/2 cups warm water (105 to 115 degrees)
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
1 cup lukewarm mashed potatoes
7 to 7 1/2 cups all-purpose flour
soft butter
1.. Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs,
potatoes, and 4 cups of the flour. Beat until smooth. Mix in enough of the
remaining flour to make the dough easy to handle.
2.. Turn the dough onto a lightly floured board and knead until smooth and
elastic, about 5 minutes. Place in a greased bowl, turn the greased side
up. Cover bowl tightly and refrigerate until ready to use. (The dough can
be refrigerated at 45 degrees or below for up to 5 days. Keep covered.) If
the dough rises, punch it down occasionally.
3.. When you want to make fresh rolls, punch down the dough and cut off
the amount needed. For cloverleaf rolls, shape bits of dough into 1-inch
balls. Place 3 balls in each greased medium muffin cop. Brush with butter.
Cover and let rise in a warm place until double, about 1 1/2 hours.
4.. Heat oven to 400 degrees. Bake rolls for 15 to 25 minutes. If you're
baking as loaves, bake until risen and golden brown.
Now for the buns, you will roll the dough out flat into a rectangle until
about 1/4 inch thick. Then you will spread it with soft butter, lots of it.
Then you will add your cinnamon, crushed nuts and brown sugar mixture over
that. Use whatever blend suits you. Some like nutmeg. Use really good
Saigon cinnamon for the best results. Now roll it up along the long edge
and pinch the seam to seal it. Cut into 1 1/2 inch pieces. Arrange in a
greased baking dish and let rise for 60 minutes then bake at 375 for 30
minutes. Cool and then glaze.
Walton M. Walnut
That's ok. Maybe you can make up for it by professionally snitching on
a few more people while running around willy-nilly calling everyone a
troll while you carry on own yourself with multiple nyms, you fucking
piece of shit snitch bitch troll.
Nothing worse than a pussy who can't take the medicine he dishes out
himself and then runs like a little coward and rats on people.
.Stu
Looks good, but I had already started making dough using the Betty Crocker
recipe someone posted.
http://www.bettycrocker.com/recipes/glazed-cinnamon-rolls/1c3c517d-dbe4-4c62-8eac-bf43da4615c4
They were fluffy and very easy to pull apart. I used normal cinnamon.
Here's the first tray going in the oven
http://foodforu.ca/pictures/goinginoven.JPG
Coming out of oven after 18min @350F
http://foodforu.ca/pictures/justoutofoven.jpg
Cooled with Icing
http://foodforu.ca/pictures/plated.JPG
It said to bake 23-25min., I found it too long and they became harder to pull
apart. I wasn't sure if it was something I did, but adjusting the time to
18min.worked for me. Also recipe called for a dozen buns, I only made 10 so
that may of made a difference.
I did save Ed's recipe for the next time ;-)
Janet Bostwick
<catm...@optonline.net> wrote:
>On Mar 21, 3:29 pm, "Nunya Bidnits" <nunyabidn...@eternal-
>september.invalid> wrote:
>> I'm trying to duplicate the texture of the cinnamon rolls I used to get from
>> an old neighborhood bakery. snip
>
Sheryl said:
>Try reducing the gluten in the dough by using cake flour for part of
>the all purpose flour.
>Start with 1/3 cake flour, 2/3 all purpose, and see what result that
>gives you. Increase the cake flour as desired until you achieve the
>texture you're looking for. Less gluten will give you a less bready,
>dense texture.
Less gluten will give a more tender/softer end product, but I think
less gluten would also make a less airy product because there would be
no structure to hold air.
A basic enriched bread dough (eggs, milk and butter in recipe) recipe
shouldn't end up dense unless something is not being done right. I
think that maybe the issue here is technique rather than recipe.
Janet
Nancy2
september.invalid> wrote:
> Re: 2db63116-f21d-40c5-a7d5-697d474ec...@o30g2000pra.googlegroups.com
>
> - Show quoted text -
Here's my BH & G recipe for Pecan Rolls; just ignore the bits that
refer to making them "pecan," (see the note at the bottom) and use the
basic rich roll dough recipe for cinnamon rolls, sprinkling the dough
rectangles as directed with a mix of sugar and cinnamon after brushing
them with butter....bake them the same way the recipe says. Be sure
to check them at about 20 minutes, especially if you are using dark-
colored pans. You may end up tenting foil over the tops of the pans
so they don't get too dark.
Buttery Pecan Rolls
Dough:
1 pkg. active dry yeast
1/4 C. warm water
1 C. milk, scalded
1/4 C. butter
1/4 C. sugar
1 tsp. salt
3 1/4 to 3 1/2 C. flour
1 beaten extra-large egg
Filling:
2 T. melted butter
1/2 C. sugar
2 tsp. cinnamon
Topping:
1 1/2 C. brown sugar, divided
2/3 C. butter, divided
3 T. corn syrup, divided
To make dough, soften yeast in warm water (110 deg. F.). Measure
butter and sugar into large bowl, and pour the scalded milk over.
Stir to melt butter, and then cool to lukewarm. Add 1 cup of the
flour, and the salt. Beat well. Beat in the beaten egg and the yeast
mixture. Gradually add remaining flour to form a soft dough, beating
well. Make dough into a rounded mound in the bowl, and brush the top
with melted butter. Cover with a towel or plastic wrap and let rise
in warm place until double (about 2 hours). Punch down and turn out
on lightly floured surface. Divide in half and cover the unused half
with a towel while you work with the other half. Roll each piece out
to a 12 x 8" rectangle, about 3/8" thick.
Brush each half with 1 T. melted butter, and then sprinkle half the
cinnamon-sugar mixture over each half, being sure to put filling to
the edges of the rectangle. Roll up, starting with long side, and
slice into 8 equal pieces.
In each of two 8 x 8 square pans, melt half the Topping butter. Add
half the brown sugar, and half the corn syrup to each pan. Stir until
sugar is incorporated into the butter. Sprinkle each pan with 1/3 C.
chopped pecans, or use pecan halves and arrange them in a pattern.
Place 8 rolls in each pan, cut side down. Cover and let rise for
about 45 minutes, or until double. Bake at 375 deg. F. about 25
minutes. Cool 2 or 3 minutes, and invert on a rack or on a double
thickness of foil, or on a serving platter. Remove pans, scraping out
the last of the sugary syrup and nuts. Makes 16 rolls.
*Use this recipe also for Cinnamon Rolls, leaving out the Topping
recipe - bake in ungreased pans. Frost with cream cheese or butter
cream frosting.
sf
<nunyan...@snitch.com> wrote:
>
> That's ok.
etc. snipped
Wow. You're quite the vindictive stalker.
--
Today's mighty oak is just yesterday's nut that held its ground.
Whirled Peas
(D) - contains dairy
(M) - contains meat
(P) - pareve
(KLP) - leavening-free for Passover
(TNT) - tried and true family recipe, not just cut and paste from elsewhere
Julie Bove
"Janet Bostwick" <nos...@cableone.net> wrote in message
news:n7vjo6lupvqe9pmka...@4ax.com...
I used to make quick cinnamon rolls using frozen bread dough. They always
came out well.
Nunya Bidnits
I meant specifically for potato buns. If they did I missed it. Thanks...
Paul M. Cook
"Julie Bove" <juli...@frontier.com> wrote in message
news:imdo79$id3$1...@dont-email.me...
See the thing about cinammon rolls is that if you make the right sized batch
they never have a chance to really cool down because they get eaten so fast.
Pretty much any bread is light and fluffy still warm from the oven. Cooled
down and left to rest is when it gets dense.
Paul
Janet Bostwick
wrote:
>
>See the thing about cinammon rolls is that if you make the right sized batch
>they never have a chance to really cool down because they get eaten so fast.
>Pretty much any bread is light and fluffy still warm from the oven. Cooled
>down and left to rest is when it gets dense.
>
>Paul
>
It shouldn't. The bread should remain light and fluffy. The bread
crumb should have enough texture to not gum up on the teeth, feel
light and airy to the touch, feel almost silky. That's why so many
people love hot bread. The bread is still not completely finished
baking and is basically soft and unstructured. They equate the
uncooked texture with being tender. Any bread should be allowed to
cool completely to finish setting up its structure. A bread made
with flour, water, salt and yeast (baguette type) will stale that day.
There isn't really anything you can do about it. A bread made with
sourdough starter, flour, water and salt will last a couple of days.
An enriched bread (addition of fats, milk and eggs) will last the
longest. None of these types of bread forgives a heavy hand with the
flour. If the dough is developed properly and the proportions are
correct, a huge amount of flour is not needed on the bench for
handling and shaping.
Almost all of the chefs on TV throw down way too much flour for dough
handling. That's because they trained as chefs and not as pasty chefs
and don't know any better. I argue they shouldn't be showing their
audience how to do it wrong.
Even the bread dough that is made exceptionally wet for a specific
purpose only uses a large amount of flour on the bench to cradle the
dough to make it possible to handle it. The flour is not worked into
the dough.
Janet