www.sausagemaking.org

Hi everyone

Has anyone got any ideas where I went wrong please

I made some rolls yesterday from a recipe that I received with some flour improver and fresh yeast, purchased off of Ebay.

They looked great and the aroma was devine, even the texture looked acceptable. but they felt very heavy, both in actual weight and eating wise, nothing like the light and fluffy ones I made with Phils recipe a couple of weeks ago.

I don't think it was the yeast as the hot cross buns I made at the same time were just right.

I suppose the only upside to it is that I feel a bread pudding coming on.

The Recipe that I used was

600gms Strong Bread flour
20gms fresh yeast
5 gms sugar
400 ml warm water
25 gms vegetable shortening (Trex)
1 tablespoon dried milk
1 teaspoon salt
12 -15 gms flour improver

Any advice would be appreciated

Thanks Tony B

Dis the bread flour contain any improver in addition to what you added?

Gazza.

Hi Gazza

Yes, it was from Lidl, I did not give that a thought. could that have been the problem?

11th paragraph down.

http://www.classofoods.com/page1_1.html

Regards Gazza.

Thanks Gazza for the link to that very interesting and informative site.


Thanks again

Tony B

I would say that if you want to make rolls it is better to use a lighter flour.
Cake flour. Or you might substitute 50% of the Bread flour with the Cake flour.
Another thing is make sure that you knead properly. There is nothing like stodgy texture rolls or bread due to under kneading.
Have you baked since?