Thursday, March 19, 2015

FUN WITH SOURDOUGH - SURPRISING SHORTCUTS TO A HOMEMADE STARTER

Levain made from applesauce gone bad!
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The day arrives for every serious hobby bread baker when he or she - no longer satisfied with being limited to store-bought yeast - craves for the star among starters - the homemade sourdough!

The usual pathway to your own starter is stirring some flour into water, hoping that, over time, this mixture will attract wild yeasts and lactid acid bacteria to devour and digest the free all-you-can-eat menu. These microorganisms are either clinging to the grains or parachute down from the air.

Rose Hip Jam with Red Wine & Apples
Three years ago I accidentally hit on a shortcut to get faster to a viable sourdough.

A glass of my homemade rose hip jam, waiting to be labeled, had sat too long in my warm kitchen, and gone bad.

I was about ready to throw the jam in the trash when the tiny bubbles on the surface triggered my curiosity to do a a little experiment.

What would happen when I mixed a spoonful of the tipsy jam together with a bit of flour and water?

To my delight, eleven hours later I had a lively, bubbly starter that provided the mother for the Pain au Levain à la Jan Hedh I made the next day. 

Rose Hip Levain  - with a starter made from turned jam!

Last month, rummaging in our fridge, I found a glass of applesauce that we had opened a while ago, and then completely forgotten. When I removed the lid, a strong (but not unpleasant) alcoholic smell reminded me of my earlier jam experiment.

Applesauce with bubbles and alcoholic smell
I was just planning to bake one of the loaves in my Bread Basket for Götz von Berlichingen, and chose Khalid's loaf, made with pureed raisins. It seemed to be a perfect match for a fruit-based starter.

After two feedings (at 12 hours intervals), my new, active apple sauce starter was born!

I took 25 grams, and, just as if it were my regular sourdough from the fridge, mixed it with the water and flours the recipe required. Then I left it alone overnight.

My trust in the power of drunken apples was not misplaced - anybody who doubts it, clearly never snacked on the seemingly innocent fruits from a punch bowl!

The next morning I found a nicely puffed, lively starter - ready for action!

Khalid's loaf, made with wheat, rye and spelt, rose just as it should. With a nice oven spring, it bore witness to the magic of the applesauce levain. It also had an excellent taste, and I will definitely bake it again (post will follow soon).

Khalid's bread - the magic of tipsy fruits

Of course, not everybody has a glass of fermented jam at hand. Tidy housewives (and their husbands) use their stock of applesauce, before it can start breaking bad. But there are other possibilities - for neat freaks and people who, unlike us, don't stuff their fridge with so many baking ingredients and condiments that they get out of control.

You can find hungry microorganisms in other places - for example at your local grocery store or supermarket (no, this is not a call for the health inspector!)

Joanna's (Zeb Bakes) Kefir-Rimacinata-Bread inspired me to a new experiment. Her starter contains homemade milk kefir. Would the active cultures of plain supermarket kefir be willing to do the heavy lifting in my kitchen, too?

Kefir starter: bubbles signal activity
My first trial, using kefir straight from the fridge, like Joanna, started out promising. The bread rose nicely, but, before even reaching it full potential, it ended with a total collapse, when I turned it out of on the baking sheet.

The structure of the dough was obviously too fragile, and not even the boost from oven heat was able to revive the pitiful flounder.

But now my ambition was tickled, and the second time around I proceeded like I did with the fruit-based levains. I mixed a teaspoon of kefir with the double amount of flour (half whole wheat, half bread flour) and left it in a warm spot in the kitchen.

A few hours later little bubbles on the surface indicated its appreciation for this treatment, and I continued feeding it over the next two days, every 24 hours.

On the third day I subjected my kefir starter to a new test - with a "pinched, not kneaded" loaf à la Ken Forkish. The result already looked much better, even though the crumb was still rather dense in some areas. The Overnight Cornmeal Bread didn't taste bad, either.

Made with 3-day-old kefir-levain: some dense areas, but already edible

Over the next days, from feeding to feeding - every 24 hours - my kefir-levain rose and fell exactly as Chad Robertson (Tartine) asks for his starter. A loaf à la Tartine, considered by many the Hol(e)y Grail of bread baking, was destined be the ultimate stress test for my young sourdough.

Voilà - here comes the Brown Rice Porridge Bread, made with a 8-day-old kefir starter:

Brown Rice Porridge Bread from Tartine No. 3

The juvenile starter performed like a real pro, providing a leavening strength and great taste that my normal sourdough couldn't have done any better!

Not only that - I got the blessing of the master himself: Chad Robertson "favorited" my bread on Twitter :)

 Chad Robertson "favorited" my bread

Update: Even after feeding the kefir starter almost daily for 3 weeks, it still has a very pleasant, mild, milky smell, not acidic like my other starters.

Monday, March 2, 2015

LEMONIEST LEMON CUPCAKES



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After skipping the first two two projects, I was ready to join the Avid Bakers again -
Lemoniest Little Lemon Loaf from Christina Marsigliese, our new source for "Scientifically Sweet" recipes.

I love all citrus-y desserts, the tarter the better! And right now, having shoveled snow almost every day, I wish we could be back where the biggest lemons grow, the Amalfi coast!

Lemons (and Limoncello) in Amalfi - I wish we were there!

A whole cake is always a bit too much for two people who are forced to eat all their output (and they love to cook!), so I decided to make cupcakes instead, with a bit of lemon glaze for even more citrus flavor.

Since the cake contained cornmeal, I did not smuggle some whole wheat in the batter (what I usually do), and because Christina's cake didn't seem overly sweet, and had a lot of lemon juice, I didn't reduce the amount of sugar, either.

True to their name, the cupcakes tasted very lemony, indeed. A little trip to Italy for our taste buds!

Moist and lemony

LEMONIEST LEMON CUPCAKES (adapted from "Scientifically Sweet")
(12 cupcakes)
 
163 g/1 1/4 cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
42 g/1/3 cup yellow cornmeal
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tbsp lemon zest
¼ tsp salt
132 g/2/3 cup sugar
80 ml/1/3 cup canola oil
¼ cup lemon juice

GLAZE
120 g/1 cup confectioner's sugar
lemon juice (as needed for the desired consistency)
lemon zest, as decoration

Preheat oven to 350°F/175ºC. Line a standard muffin pan with paper liners.

Whisk together dry ingredients

Using a whisk, stir together flour, cornmeal and baking powder in a medium bowl until well combined.

In bowl of a standing mixer (or hand held mixer), whisk eggs, egg yolk, lemon zest and salt on medium-high speed until foamy, about 40 seconds.

With the mixer running, gradually add the sugar. Then increase the speed to high and continue beating until mixture is very pale and almost white in color, about 5 minutes. It should nearly triple in volume.

Fold the dry ingredients into the egg mixture, first with the whisk attachment....

In a small bowl, stir together oil and lemon juice. Using the whisk attachment, fold 1/3 of the flour mixture into the egg mixture.

Add 1/2 of oil mixture and fold until almost blended. Fold in 1/2 of remaining flour mixture followed by remaining olive oil mixture.

....then the last flour addition by hand with a rubber spatula

Finally, by hand with a rubber spatula, gently fold in last 1/3 of the flour mixture until evenly incorporated.

Distribute batter evenly in cupcake liners (I use a 1/4 scoop). Place muffin pan in the middle of the oven.

Lemoniest cupcakes ready for the oven

Bake cupcakes until they are pale golden, but still springy when touched, and a toothpick comes out clean, about 20 minutes. Let cupcakes cool in the pan for 10 minutes, then remove them from the pan, and transfer to a wire rack.

Waiting for their glaze

For the glaze, mix confectioner's sugar with enough lemon juice to make a thick but still liquid icing. Spoon glaze (about 1 teaspoon each) over tops of cupcakes. Decorate with a little bit of lemon zest.
http://avidbakerschallenge.blogspot.com/p/about-abc.html

Saturday, February 28, 2015

BOHEMIAN HAZELNUT TORTE - A NUTTY RHAPSODY

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Another blizzard howls around our house, the third in two weeks! Alpine mountains tower over our backyard, shoveling is almost futile with the drifting snow, and a curtain of dagger-like icicles hanging from the roof grows to scary dimensions.

Icicles of Terror?

What can you do to avoid succumbing to the winter blues, or getting stir crazy? After digging out from another 11 inches of "light snowfall" to make our house accessible again, there's only one answer:

Go into my cozy kitchen, enjoy the warmth of the wood stove, and bake some more!

Emergency supplies to survive the next blizzard

Fortunately I always have nuts, Nutella, cream and rum in stock - perfect for making something rich and comforting to sustain us during this bone-chilling ordeal: Bohemian Hazelnut Torte, to our rescue!

Not for nothing, Czech Bohemia, once part of the Hapsburg Empire, is famous for its truly rich cuisine. With its wealth of pastries and calories it is no doubt on par with neighboring Austria and Bavaria.

Like all cakes in pastry chef Karl Neef's wonderful book on cakes,  Sonntagskuchen und Festtagstorten, Bohemian Hazelnut Torte needs a bit of work, but is so utterly worth the effort. In other words - a cake "to die for!"

The filling requires nougat. Unlike the one available in the US, German nougat is not white, but made with chocolate. Fortunately, Nutella is a good substitute.

Tart and spicy Pflaumenmus - my favorite jam

Another typical ingredient in Bohemian/Austrian pastry is Pflaumenmus (Austrian: Powidl). This spicy plum butter is similar to apple butter, but a bit tarter and more intense in flavor. You can substitute it with apple butter. Or get the real thing from a German deli shop, or at the commissary, if you are, like me, married to a veteran. 

Or you can make a pretty good substitute from prunes, without the hours-long baking process the original requires  - see my recipe for Pflaumenmus-Ersatz.  

Even though we really love our desserts - we are only two people, so I usually downsize, and bake either medium sized or even mini-tortes. You can choose between the two versions.

This torte is really "to die for" (here the mini-version)

BÖHMISCHE NUSSTORTE - BOHEMIAN HAZELNUT TORTE   (adapted from Karl Neef's Sonntagskuchen und Festtagstorten)
(9-inch/23-cm)

NUT SPONGE CAKE
75 g/2.6 oz all-purpose flour             
15 g/0.5 oz hazelnuts, toasted (toast together with the nuts for the caramel)
1 generous pinch cinnamon
1 generous pinch baking powder
3 large eggs
55 g/1.9 oz sugar
30 g/1 oz melted butter, lukewarm

NUT CARAMEL
60 g/2.1 oz sugar
10 g/0.4 oz butter
110 g/3.9 oz hazelnuts, toasted ((toast together with the nuts for the sponge cake)

BRUSHING LIQUID
60 ml/1/4 cup water
3/4 tsp. sugar
40 g/1.4 oz rum

FILLING
5 g/0.2 oz gelatin powder (or 3 sheets gelatin)
25 g/5 tsp cold water
550 ml/18.6 oz heavy or whipping cream
40 g/1.4 oz sugar
75 g/2.6 oz Nutella
35 g rum (2 tbsp + 1 tsp)
185 g/6.5 oz plum butter*) or apple butter

*) or make it yourself: quick and easy plum butter substitute

Toast all hazelnuts (for sponge and caramel) together in a dry pan, until golden, and most of the skins can be rubbed off. Use 15 g/0.5 oz for the sponge and set aside remaining nuts for the caramel.

NUT SPONGE:
Preheat oven to 355ºF/180ºC. Grease a 9-inch/23-cm springform pan, and line the bottom with parchment paper. (Or, if you don't want to deal with cutting a fairly thin cake in halves, grease and line two 9-inch/23-cm round cake pans).

For the sponge, grind nuts together with flour, cinnamon and baking powder

Place flour, 15 g/0.5 oz hazelnuts, cinnamon and baking powder in food processor. Pulse, until nuts are finely ground. (Grinding nuts together with flour or sugar prevents them turning into a greasy "nut butter").

Place eggs and sugar in a double boiler over simmering water. Using a whisk, beat mixture until it reaches 120ºF/49ºC (maximum). Remove at once from the heat and transfer to bowl of an electric mixer. Beat until egg mixture has cooled, and turned pale yellow and foamy.

Fold flour mixture and melted butter in egg mixture

Fold first flour mixture in egg mixture, then melted butter, until combined. Transfer batter to springform pan, or distribute in the two cake pans, smoothing top(s) with a rubber spatula.

Bake cake in springform pan for about 20 minutes (about 10 minutes for cake pans) until top is light golden brown and still feels elastic when slightly pressed in the center.

Allow cake to cool in the pan on a rack, then remove springform ring (or loosen rim in round pans with a knife), turn sponge out onto the rack, and peel off parchment paper.

The sponge should be light golden brown, and feel elastic in the center

NUT CARAMEL:
Line a baking sheet with parchment paper.

Place sugar in medium sauce pan over medium heat. Melt, stirring constantly, until sugar turns golden. Add butter, stirring until blended. Add hazelnuts, stirring vigorously, until they are covered with caramel. Scrape out and spread nut caramel in one layer on prepared baking sheet.

Caramelizing hazelnuts

BRUSHING LIQUID:
In small bowl, stir together sugar, water and rum, until sugar has dissolved. Set aside.

FILLING:
In small bowl, sprinkle powdered gelatin over cold water (or cover gelatin sheets with cold water) to soak.

Whisk heavy cream with sugar until soft peaks form (standing or handheld mixer). Microwave Nutella until softened, then stir until smooth. Transfer to a medium bowl.

Folding rum-gelatin mixture and cream in Nutella

Heat soaked gelatin together with rum mixture in microwave (or on stove top), until it has melted. Stir rum-gelatin mixture together with 1 tablespoon of the whipped cream into bowl with the softened Nutella (to temper it). Then fold in remaining whipped cream.

ASSEMBLY:
Cut sponge horizontally in 2-3 layers (if baked in a springform pan) Put bottom layer on a serving platter. Grease ring of springform pan or cake ring, line with a strip of parchment paper, and place it around the bottom cake layer.

This cake cutter makes horizontal cuts easy
 
For 3 layers: brush bottom layer with 1/3 of the rum mixture, spread 1/3 of the plum or apple butter over it, followed by 1/3 of the filling. Repeat with two remaining cake layers.

For 2 layers: use 1/2 of brushing liquid, plum (or apple) butter and filling per layer.

The torte is assembled, now it has to be chilled

Place torte for at least 4 hours in the refrigerator.

Remove cake ring from chilled torte. Using rolling pin, coarsely crush caramelized hazelnuts. Sprinkle top of the torte with nuts and caramel shards. 

Torte topped with nuts and caramel (here the mini-version)

MINI-BOHEMIAN HAZELNUT TORTE  (use diet scale or fraction weighing spoon!)
(7-inch/18-cm)

NUT SPONGE
41 g all-purpose flour             
8 g whole hazelnuts
1 pinch cinnamon
1 pinch baking powder
97 g eggs*)
30 g sugar
16 g melted butter, lukewarm

*)break an egg into a cup, beat lightly, then measure the desired amount.

NUT CARAMEL
33 g sugar
4 g butter
62 g whole hazelnuts

BRUSHING LIQUID
33 g water
2 g sugar
21 g rum

FILLING
2.9 g powdered gelatin (or 1 2/3 sheet gelatin)
1 tbsp cold water (for gelatin powder)
310 g heavy or whipping cream
25 g sugar
41 g Nutella
20 g rum
100 g plum butter (or plum butter substitute) or apple butter

Prepare like the larger torte, but cut sponge only once horizontally and use 1/2 of brushing liquid, plum or apple butter, and filling per layer.

This torte will not get old (here mini-version)

Submitted to Sugarprincess Yushka's monthly blog event "Calendar of Cakes".

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EX-PAT'S PFLAUMENMUS-ERSATZ - PLUM BUTTER MADE FROM PRUNES


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Nothing better than a slice of freshly baked bread with butter and jam, especially with Pflaumenmus - spiced German plum butter - one of my favorites. Pflaumenmus is made from Italian plums, cooked for many hours to a dark mush, and seasoned with cinnamon and a hint of cloves.

Plum butter tastes similar to apple butter, but noticeably tarter and more intense. Pflaumenmus - or Powidl in Austria - is not only a tasty spread for sandwiches, but, also, often used as sweet filling in dumplings or pastry, especially in Austria and neighboring countries of the old Hapsburg empire.

Bohemian Hazelnut Torte with plum butter (the dark layer)

Married to a Vietnam vet, I can get plum butter and other German delicacies at the commissary in Bangor. But if you have neither access to a military base, nor to a German deli shop, and don't want to go through the lengthy process of making the real thing from scratch - there is an easy way out: DIY-Pflaumenmus-Ersatz!

When I wrote my blog post for Bohemian Hazelnut Torte I was wondering what kind of substitute could be used for plum butter. The best of all husbands suggested apple butter, and it comes fairly close, but is somewhat milder. Then I thought of the dried prunes I like snacking on, looked at ingredients in some Pflaumenmus (from the scratch) recipes, and got to work.

Ingredients for Pflaumenmus-Ersatz

This is what I came up with: a combination of the mellow acidity of balsamic vinegar and the fresh zing of lemon juice for tartness, brown sugar and maple syrup (or only brown sugar) for sweetness, and cinnamon and a hint of cloves for spices.

The prunes have to be soaked for several hours (or overnight), so that they can be easily pureed, using either a food processor or an immersion blender. The plum butter substitute tastes better the day after it's made, so give it a 12-hour rest in the fridge to allow the flavors to blend.

Not only good for baking - we had Pflaumenmus-Ersatz with pancakes and maple syrup for brunch: delicious!


PFLAUMENMUS-ERSATZ - SUBSTITUTE FOR PLUM BUTTER
200 g dried prunes
3/4 cup/180 g water, boiling
40 g/5 tsp. balsamic vinegar
4 tsp. lemon juice
4 tsp. dark brown sugar (or 1 tbsp. brown sugar and 1/2 tbsp. maple syrup)
1/8-1/4 tsp. ground cinnamon (to taste)
pinch ground cloves

In a small bowl, pour boiling water over prunes. Cover, and let sit for several hours (or overnight) to soften.

Place softened prunes with soaking liquid in bowl of food processor (or blender). Add balsamic vinegar, lemon juice, brown sugar, maple syrup (if using), cinnamon and cloves, and process until mixture is smooth.

Season with more lemon juice, brown sugar (or maple syrup) and cinnamon to taste. Transfer plum butter to a jar or bowl, cover, and allow to rest for 12 hours, until flavors have blended.

Tuesday, December 2, 2014

BETTER THAN BAKED APPLES - BAKED APPLE MUFFINS!


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Karola B. Lütjen (Herzensköchin blog), a nurse and nutritionist, doesn't only cook from the heart, but, also, for the heart - a healthy one!

Her Bratapfelmuffins had been on my to-bake list since last December. The late fall with its drizzling rain, intermingled with wet snow flakes, made me crave the comfort of something cinnamon-y, with apples and almonds - Baked Apple Muffins seemed an excellent choice.

To make the muffins taste even more like baked apples, I sautéd the apple cubes in butter and toasted the almond slices. I also reduced the sugar amount a bit and used vanilla extract instead of vanilla bean.

I like Honey Crisp or Cripp's Pink for baking

Those wonderfully moist muffins with crispy almonds surpassed all my expectations! My husband found them: "Much better than baked apples", and I couldn't agree more!

Better than baked apples!

BAKED APPLE MUFFINS  (12)  (adapted from Karola B. Lütjens' Bratapfelmuffins)

3.4 oz/100 ml apple cider, hot (I used hard cider)
0.9 oz/25 g raisins
0.9 oz/25 g dried cranberries
2.6 oz/75 g almonds slices, toasted
1 1/2 - 2 apples, cored, and cubed (9 oz/265 g net)
3.5 oz/100 g butter, softened + 1 tbsp. (1 stick)
2.6 oz/75 g sugar in the raw
1 tsp. cinnamon
1 tsp. vanilla extract
2 large eggs, at room temperature
5.6 oz/160 g all-purpose flour
1.4 oz/40 g whole wheat pastry flour
2 tsp. baking powder
5 oz/150 ml milk (whole or 2%)


In a small bowl, pour hot cider over raisins and dried cranberries and let them soak for 30 minutes.

Preheat oven to 355ºF/180ºC. Line cups of a muffin pan with paper liners.

In a skillet without fat, toast almond slices until light brown and fragrant. Transfer them to a small bowl.

Cook apple in butter for a few minutes

Wash apples, quarter, core and cut into 1/4-inch/1/2-cm cubes. Melt 1 tablespoon butter in the (now empty) skillet and sauté apples until al dente - they shouldn't turn into mush!

In a large bowl whisk together flour and baking powder.

In mixer bowl cream remaining 3.5 oz/100 g butter until fluffy, then mix in vanilla, cinnamon and sugar until well blended. Add flour mixture in portions, alternating with the milk, until everything is just combined.

Mix raisins, cranberries and apples with almond slices

Drain soaked raisins and cranberries in a strainer (use soaking liquid for another purpose). Add with apple cubes to the bowl with toasted almond slices, and mix to combine.

Fold 2/3 of the fruit mixture into the batter

Fold 2/3 of the apple mixture into the muffin batter. Distribute evenly among the paper liners (3/4 full). Sprinkle muffins tops with the remaining fruit-almond mixture, then press gently down a bit to attach.

Bake muffins for 25-30 minutes, until tops are light brown, and a needle comes out clean. (Don't wait for them to turn really brown, then they will bake too long!). Let muffins cool for 10 minutes in the pan, then transfer them to a wire rack.

Baked Apple Muffins fresh from the oven

TIP:
Baked Apple Muffins taste best a bit warm.Thanks to the whole wheat and the juicy fruits they keep fresh for several days (in a cool place).To warm them up, zap them briefly in the microwave.

Even Ruffi, the Roamer, likes it better indoors now!

Wednesday, November 19, 2014

PUMPKIN ROLLS WITH RUM FRUITS

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When I came back from my Hamburg trip it started snowing here in Bar Harbor. The thick, wet flakes soon melted from the streets but left the garden a wintery mess - no way to get rid of those pesky maple leaves covering lawn and flower beds now.

The first snow in our street

Hanaâ's ABC-bakers had posted their Cranberry Pumpkin Rolls for November already, but all their appetizing photos convinced me to tackle those little golden rolls, albeit belatedly, too.

Combining pumpkin, cranberries, raisins and crystallized ginger with warm spices like cinnamon and cloves was very tempting (the smell!) and just the right thing for this cold, unfriendly transition from fall to winter.

As ususual, I adapted King Arthur Flour's recipe to my preferences, exchanging a quarter of the white flour with whole wheat, reducing the salt, and, since the crystallized ginger was sugary, also the amount of sugar. Most important, I gave the dried fruits a bath in rum!

Dried fruits for the rum soaker

A slow overnight rise (with less yeast!) allowed the rich ingredients to meld and develop their flavors. And with pumpkin inside - why shouldn't there be pumpkin seed on top, too?

The little, soft rolls were so delicious that we devoured them within two days (I made half the recipe). Thanks to the long, cold fermentation they had a mellow spiciness, and the rum soaked fruits were soft and plump without any harsh alcoholic note.

With jam or just with butter: delicious!

PUMPKIN ROLLS WITH RUM FRUITS (nach King Arthur Flour)
(16 small rolls)

Fruit Soaker:
64 g dried cranberries
64 g golden raisins
53 g crystallized ginger, diced
1/8 cup/60 ml rum

FINAL DOUGH
18 oz/510 g all-purpose flour
2 oz/57 g whole wheat pastry flour
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1.4 oz/40 g brown sugar, light or dark
1 tsp./6 g salt
2 1/4 tsp./0.3 oz/7 g instant yeast
6 oz/170 g/3/4 cup canned pumpkin (or homemade*)
rum fruits (with soaking liquid)
2 large eggs
3 oz/90 ml water (or more, depending on the water in the pumpkin)
2 oz/57 g/4 tbsp. unsalted butter, softened
egg, slightly beaten with a little water, for egg wash
pumpkin seeds, chopped, for topping

*homemade pumpkin puree see Dan Lepard's recipe


DAY 1
In the morning:
Mix dried fruits and rum in a small bowl, cover and leave to soak, stirring now and then.

In the evening:
Mix all dough ingredients at low speed (or with wooden spoon) until they come together (1-2 minutes). Let rest for 5 minutes. Knead at mediump-low speed (or by hand) for 6 minutes, adjusting with a little more water or flour as needed (dough should be soft and a bit sticky).

Then work the dough with stretching & folding as described here (S&F 3-4 times).  Place dough in a lightly greased bowl or container, cover, and refrigerate overnight.

After the last S & F the dough is ready for the fridge
DAY 2
Remove dough from refrigerator 2 hours before using. It should have almost doubled in volume, if not, let it rise longer.

Divide dough in equal pieces and shape into rolls

Transfer dough to a lightly floured work surface. Divide it into 16 equal pieces, roughly 2.75 oz/78 g each. Shape pieces into rolls. Place rolls, smooth side up, on parchment-lined or perforated baking sheets. 

Shaped rolls before rising...

Brush rolls with egg wash and sprinkle with pumpkin seeds, pressing seeds lightly to adhere. Cover, and let rise for about 1 hour, or until they have grown at least 1 1/2 times their original size (finger test: a dimple should remain visible).

Preheat oven to 350ºF/175ºC. No steaming.

....and ready to be baked

Bake rolls for 20 - 25 minutes (rotating pan 180 degrees after half the baking time for even browning), until golden brown (internal temperature at least 190⁰F/90ºC). Turn rolls out onto a wire rack to cool.


Freshly baked - you can eat them warm
Serve warm or at room temperature.

STORAGE: Wrapped in plastic foil, the rolls can be kept at room temperature for three days. Or you can place them in a ziploc bag and freeze them.

For BreadStorm users (also the free version) here the interactive formula to download:
Submitted to YeastSpotting