I found this ball of meat in the freezer. I have no idea what it is but it looks like some kind of meatloaf mixture, possibly lamb but also possibly ordinary ground beef. It could make a couple of sliders but first I must make buns or dinner rolls.
The dinner rolls were started last night with a scant 1/4 teaspoon active dry yeast. Buffering by sea salt will assure a slow overnight developing sponge. The sponge is so nearly a complete dough that picking up bench flour will finish it. I would prefer the dough stay wet as possible. There is nothing in the dough to distinguish the rolls as special in any way.
Wet dough. Stretch and divide out with bench scrapper. Individually stretch each piece. Fold into thirds. Stretch again. Thirds again. Pinch all around. Proof. Bake on HIGH with heavy steam at first.
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