Rolls

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Rolls

Postby johnfb » Sun Mar 08, 2009 1:19 pm

When making rolls, as in the hot dog type, what do you all use as a template for shaping the dough as it rises???
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Postby wheels » Sun Mar 08, 2009 2:39 pm

John

I'm not quite sure what you mean by 'template'. I just roll about 75-85mg of the dough into a sausage shape about 5 inches (125mm) long. Otherwise I do everyting the same as for the soft rolls.

Phil
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Postby johnfb » Sun Mar 08, 2009 4:34 pm

I suppose I should have said mould not template.
I saw a baker on TV a while back folding a tea cloth type thing into, well, a wave like form. In each dip he placed a roll of dough and let it rise inside the "dip" so that it came out in a perfect shape for hotdog rolls.. I just thought that someone used this type of thing for rolls.
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Postby wheels » Sun Mar 08, 2009 4:50 pm

John

Baker's use a couche, a piece of floured linen, as you describe. This enables them to transfer the risen dough on to a peel to put it into the oven. As this bread is left to rise on a baking tray it's not needed.

Phil
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Postby johnfb » Sun Mar 08, 2009 6:00 pm

Thanks, Phil
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