* Exported from MasterCook *
Rolls, Corn Bread
Recipe By :Susan
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sponge:
190 grams flour
83 grams coarsely-ground yellow cornmeal
144 grams water
2 1/2 grams instant yeast -- (7/8 tsp)
Final Dough:
380 grams flour
166 grams coarsely-ground yellow cornmeal
313 grams water
16 1/2 grams salt -- (2 3/4 tsp)
73 grams olive oil
5 1/2 grams instant yeast -- (1-7/8 tsp)
all of the sponge
Approximate Time:
Mix/ferment sponge: 4-6 hours
Mix final dough: 10 minutes
First fermentation : 1 hour
Preshape, rest, and shape: 35 minutes
Proof: 1 hour Bake: 25 minutes
Desired dough temperature: 75F
Combine all of the sponge ingredients and mix just until just
incorporated. Cover and let rest at room temperature (about 70F) for
4-6 hours. When the sponge is ready to use, it will be doubled in
volume and the surface pebbled with bubbles.
In the bowl of a stand mixer with a dough hook, combine all of the
dough ingredients, holding back a little of the water. Mix in low
speed to incorporate, adjusting the water as needed to achieve a
medium-soft dough consistency.
Continue mixing in low or medium speed to a medium level of gluten
development . The graininess of the cornmeal will make it a bit
challenging to pull a windowpane, but you should be able to do it if
you're gentle.
Transfer the dough to a lightly oiled container. Cover and ferment at
room temperature for about an hour, until the dough volume increases
by about half and it feels lively in your hands.
Turn the dough into a lightly floured counter, divide into 24 pieces
of 50g each, and roll under cupped hand into balls. Cover and let
rest for 20 min.
Flatten one ball into a 4" diameter disk. Roll another ball into a
pointed cylinder. Partially wrap the disk around the cylinder and
pinch closed at the fat end. (See website for photos.)
Place the rolls (right side up) on a floured couche. Proof, covered,
for about one hour, until the indentation left by a fingerprint fills
in very slowly and about halfway.
Meanwhile, preheat the oven, with baking stone, to 475F. You will
also need steam during the initial phase of baking, so prepare for
this now. http://www.wildyeastblog.com/steam/
Arrange the rolls on a semolina-dusted peel and score in a crosshatch pattern.
Once the rolls are in the oven, reduce the temperature to 450F. Bake
for 8 minutes with steam, and another 17 minutes or so without steam,
until the crust is golden brown.
Cool on a wire rack.
Source:
"wildyeastblog.com"
S(Internet Address):
http://www.wildyeastblog.com/corn-bread-rolls/
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Per Serving (excluding unknown items): 305 Calories; 7g Fat (20.7%
calories from fat); 7g Protein; 53g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 536mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0
Lean Meat; 1 Fat.
NOTES : 2016 - 0611