Lately I have been eating bread mostly at breakfast time and I go really bread crazy if in the morning I don’t have any good bread in my pantry or freezer. Lucky me (and lucky you) lately I have been finding a lot of recipes for rolls or quick loaves that can give fresh bread for breakfast without a lot of effort and in a reasonable amount of time. So this is going to be the first of a series of breakfast bread recipes which I am going to test. And I am sure that I will develop myself a few recipes of this kind along the way.
The method I decided to try first has been developed by Martin Johansson, a Swedish home-baker who truly knows his stuff. This recipe uses just a pinch of yeast, no-knead and no folding, a super-hydrated dough (76% is the amount of water compared to the amount of flour), an overnight rest at room temperature, and no shaping, to give some spectacular breakfast rolls in the morning.
I adapted the original recipe, based on “strong” bread flour, adding some “weaker” all-purpose flour and a hint on whole wheat, just enough to give a beautiful rustic color to the crumb. And I actually managed to bake the first batch of these rolls (they are addictive) on the morning of a working day. This method is so simple that I consider it a perfect start for a person that has never baked bread before. To help in the process I have taken step-by-step pictures of the making.
- 3g fresh yeast (1 g instant yeast, a pinch)
- 300g water (1 1/5 c)
- 200g bread flour (1 1/2 c)
- 120g all-purpose flour (4/5 c)
- 72g whole wheat flour (1/2 c)
- 1 1/2 teaspoon marine salt
In a tall bowl, dissolve the yeast in the water (cold) and add the flours and the salt. Combine with a spoon or with your hands – you can scrape the dough off your hands with a spoon, no worries! It looks like a mess but it is OK.
Cover the bowl – I generally use a large plate – and let rest at room temperature all night.
The morning after the dough looks all bubbly and has much more than doubled its volume.
Fold by stretching the four corners of the dough and wrapping them on each other.
The “package” is ready.
Cover – I used the proofing bowl to create a vacuum – and let rest for 45 minutes.
Uncover the dough. You will see that it had spread quite a bit.
Flour the surface of the dough and cut into pieces using a dough scraper or a sharp chef knife.
Transfer the pieces of dough on parchment paper placed over a baking dish and put in the hot oven.
Bake at 250 degrees Celsius/482 degrees Fahrenheit for 15 minutes then reduce the temperature to 210 degrees Celsius/410 degrees Fahrenheit and bake for further 5 minutes.
The rolls fresh from the oven
…a thin and crunchy crust and a soft and airy crumb… everything you would ask from a breakfast roll
the day after I made them again using sourdough, but this is another story….
And I will also send the rolls to Susan for her incredible bread collection YeastSpotting.