www.sausagemaking.org

So I’ve played with ciabatta today and intend to try sour dough again (I could never get a starter going!) but I’m looking at doing Pataquetas after watching hairy bikers tonight.

The ciabatta and the Pataquetas require a ferment. Why? What difference does it make?

Reading r/breadit I’m also going to give Joshua Weissmans burger buns a try on the weekend. https://youtu.be/gTGSUYMu6Ns

He uses a tangzhong almost like something you’d do for bechamel... again why?

r/breadit.

https://www.reddit.com/r/Breadit/

You’ll lose hours on there!!

Is that the one where you partially cook part of the flour. I have done that and it makes a nice textured loaf.

The ferment adds to the taste and I find it helps with getting the large holes in Ciabatta.

Oh, glad to hear from you, I loved hearing about your life in the Falklands

Phil

Thanks Phil
the ferment for the ciabatta makes sense I suppose, makes for a much livelier loaf. I made the brioche burger rolls this week, Recipe called for a 1 to 1 1/2 hr second prove. My gut told me too long, but I set it off and went for a dog walk. Came back to a massively over proven set of rolls. Tasted fine, looked like Sh*t. But yes you cook a portion of flour, water and milk in a pan to form a thick paste which you add during the final mix. I have no idea why...

I must look into re-kneading and re-shaping over proven rolls at some point, I can't see why you can't do it.

On a happier note, Milenasa (Argentine style) tonight so I promised some floury baps for supper, I thought lets see what I can make a bit different. Top google search result for floury baps recipe.... Wheels soft bread rolls! I can make these without the recipe these days, I've made them so often. So I guess that's an omen I should just stick to what I know! and they all love them!

Stay safe wherever you are, it's nice living on an island in times like this!

You're certainly in the best place at the moment. We often reshape and prove bread because we've forgotten it. That Japanese process is to do with a softer dough and better keeping qualities if I recall correctly.

I'm glad you still like the rolls. There's been quite a lot of interest in them the past couple of months.

Phil