Invitation to January's Amber Bakery - poolish buns

Rustic buns according to Jeffrey Hamelman's recipe is a recipe from Ola's blog Cake & Bread and we baked them together at January Amber bakery.

The dough for these rolls, like the dough for ciabatta, is not formed into the shape of rolls after fermentation. We throw the finished dough on the counter and use a knife or scraper to cut off piece by piece. Thanks to this, each of the buns has a different shape and size. We can afford such fun only in a home bakery ;-)

Let's get away with it!

Ingredients

POOLISH

345 g of bread flour type 750

345g of water

1 g fresh yeast (or 1/8 teaspoon instant yeast)

RIGHT DOUGH

poolish leaven - all

355 g of bread flour type 750

135g of water

10g of salt

10 g fresh yeast (or 4 g instant yeast)

Execution

POOLISH

The day before, evening at my place. Combine yeast with water, add flour and mix until a smooth dough is obtained. Cover the bowl with plastic wrap and leave it at room temperature for 10 - 12 hours.

RIGHT DOUGH

The next day. Put all the ingredients for the dough into the bowl of the mixer, except for 35 ml of water, yeast and salt (in the remaining water - 35 ml - dissolve the yeast). Mix on the first speed of the mixer just until the ingredients are combined. Cover the bowl with plastic wrap and let it autolyze for about 30 minutes. After this time, add yeast dissolved in water and salt, knead the dough again (on the second speed of the mixer) for about 6 - 8 minutes. The dough should be elastic and not too loose. Cover and set aside for initial fermentation for about 1.5 hours. During fermentation, fold the dough 2 - 3 times every 30 minutes.

How to assemble a cake? Fold the dough without removing it from the bowl. With wet hands, pull each side of the cake up and fold it inwards, like an envelope.

Place the risen dough gently onto a worktop generously sprinkled with flour. Handle the dough very carefully so as not to destroy the air bubbles. Divide the dough with a scraper or a knife into smaller portions (rectangles, squares, triangles...) and place on baking paper.

During this time, preheat the oven to 220°C (with a baking sheet inside). Place a heatproof bowl of water on the bottom of the oven. Slide the risen rolls* (together with the baking paper) onto the heated baking sheet and bake for about 15 - 20 minutes. After baking, let cool on a grate.

Enjoy!

*How to deal with the transport of the risen dough to the oven, i.e. how to efficiently slide the rolls onto the hot baking sheet? You can use a second flat baking sheet or a pizza shovel. You can also, like me, slide the dough from your own production of the board. It is a cut piece of plywood (8 mm thick, hardwood) measuring 38 x 38 cm. It works perfectly, I recommend it.

Rustic buns on blogs:

Acacia blog
Lilies of the valley in the kitchen
Gucio's Kitchen
Kitchen door
My Academy of Taste
My little magic
Gardens of Babylon
Family vegetable
Secrets of taste
Those are my ideas< /a>
Weekends at home and garden
Kitchen retreate

also check

Pain Auvergnat - bread or rolls from the Auvergne region of France

Bürli - Swiss rolls with grape yeast water

Pumpkin spelled buns

Yeast buns on kefir with cheese and apples

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