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π Super soft rolls, pizza, and baguettes!
Published about 2 months agoΒ β’Β 3 min read
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Super soft rolls, pizza, and baguettes!
I've been making lots of sourdough pizza lately, testing new recipes, shapes, and fermentation schedules. It turns out pizza is pretty darn forgiving as long as you're paying attention to all the little signs of fermentation along the way.
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But for this week's newsletter, I'm sharing a few things I've been pining to bake, a few things I did bake, and more baking things on my mind π
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Plus, I recently rediscovered my passion for baguettes (this seems to happen to me at least once a month). Those deceptively simple yet deeply rewarding "pointy sticks" reward patience with a crackling crust and tender, open crumb that practically begs for good butter.
Baking Help: Does a Dutch oven help keep my highly hydrated dough in shape?
Sourdough Links: This baker works alone in the wilderness
π Soft sourdough rolls
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I almost always make these for Easter, so if you're already thinking about what to make for any family gathering, bump these to the top of the list. Test making a batch this weekend!
I've been making a lot of pizza lately and I returned to my recently-created Detroit pizza recipe. It's thick, cheesy, and so comforting. I like to see this as a mix between focaccia and pizza, in a way, and I tried to stay true to the Motor City's cheese and topping choicesβbut still with a sourdough twist.
My go-to when I have little bits of flour left over (try this with einkorn or spelt!)βand a reason to buy extra bananas every time you go to the market. So easy and so satisfying.
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(Also, try making it in a muffin tin for banana muffins, topped with walnuts!)
I recently pulled a batch of sourdough baguettes from the oven, and I can make a strong case for why they should be baked every week.
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Sure, they require attention to detailβmuch like any breadβbut shaping takes practice. The characteristic crackling crust as they cool on the wire rack makes the process genuinely satisfying.
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If you're interested in adding these to your baking arsenal (you should!), I've documented my process in detail at the link below.
If baguettes seem too tall a hurdle right now, make the next best (or better?) thing...
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π Green olive filoncini
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Instead of fretting about shaping baguette dough just perfectly, twist it instead. I love the laid-back nature of this recipe, and the added olives (something you'd never do with a baguette!) take these to another level.
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My sourdough loaves are usually around 76 to 80% hydration and perform great in my Dutch oven, but when I try baking them in my regular oven on a stone, they flatten out and don't rise well. What's going wrong? I live in the humid South and follow the recipe pretty closely.
Many bakers encounter this, and it typically comes down to dough structure. Your dough has enough strength for Dutch oven (DO) baking because the vessel's walls naturally contain and support the dough during baking.
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There are two effective solutions to try: 1) lower the hydration level of your dough, or 2) build more strength into your dough.
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For the first approach, try reducing the water content by about 5% during the initial mixing stage. This creates a slightly firmer dough that will better maintain its shape without the support of container walls.
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For the second approach, extend your mixing and kneading time to develop more gluten structure. You can also incorporate additional stretch and folds during the bulk fermentation period to further enhance the dough's structural integrity.
π 2 Ways I Can Help You Today
Speaking of stretches and folds, here's my complete guide to the bulk fermentation stepβI'd argue this is the most crucial step of the entire bread-making process (aside from your starter, of course). β
I recently added more help to my sourdough starter frequently asked questions pageβif you have a question about your starter, it's undoubtedly here (and if not, reply and let me know your question!).
π What I'm Reading and Listening To
βThis Baker Works Alone in the Wilderness (YouTube; Thanks, Mike!). "Bread is everything." I don't live in the wilderness, but I resonate with this. Now I need a cottage somewhere π
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
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