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Saturday, August 13, 2011

“Yeast Bread Seminar, Pt. XXIV: Soft Rye Flour Rolls—Master Yeast Roll Dough Recipe in Rye Form”

The Steve Miller Band’s nineteenth album, “The Best of the Steve Miller Band 1968-1973” came out in 1990, and was the band’s first gold album in nearly eight years and it featured the best of the best of the early years. For newer fans unfamiliar with the older Steve Miller Band repertoire, it was an exciting surprise.  We definitely urge you to take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed! Thank you, the Elemental News of the Day.  





                                                                                      

Here's the countdown to December 21, 2012: from today, we have 496 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                             



                                                   STINKBUG 2011


                                                                                        


Chef Vladimir Gdansk

END Commentary 08-14-2011

Copyright © 2011 by MHB Productions

Word Count: 2,464.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, August 14, 2011 by Chef Vladimir Gdansk

YEAST BREAD SEMINAR, PT. XXIV


 Yeast Bread Seminar, Pt. XXIV: Soft Rye Flour Rolls—Master Yeast Roll Dough Recipe in Rye Form



Bakersfield, CA, 08-14-2011 Su:  This is the last day for me this time around so we are going to make our master bread recipe, a yeast dough that’s pretty much a never-fail one and perhaps the best one that anyone of has.  It is rich dough that has eggs, milk, vegetable oil, and rye flour.  The rye flour is not by itself, however, as it’s a specialty flour which means it requires some whole wheat flour or bread flour to provide the necessary gluten so that it can rise properly.  Generally, it’s combined together at a ratio of 1:5 or one part rye flour to five parts bread flour.  You can read more about this by researching bread books online at Amazon.com or reading some of the earliest posts at the Elemental News of the Day that Stinkbug authored on the subject.  That is one thing we do our best to do here, enlighten and to educate our readership and we do hope that you will become followers and will leave your comments.  Blogs are built upon their readers’ comments, advice, and questions and we are more than happy to answer all questions whenever we can.  We also do our best to provide many great links to interesting sites, whether they be culinary or they be political, we do our best.

The roll dough we are making today is one that most of us have in one form or another as it’s a similar dough.  You will find as time goes by that many doughs tend to resemble one another as they’re all basic; they’re combined together at the same ratios and same adjustments as if done otherwise, will come out wrong or won’t come out at all.  The important thing about baking bread is learning to feel the dough, feeling it imparts a sense of whether or not it’s going to work.  If a dough is going to work, it will feel alive and if it’s not going to work, it will feel dead.  The reason for this is due to the fact that yeasts are millions of living creatures that give off gas—their waste product—which is what we use to make our bread rise.  Without the activity of the yeast organisms, we wouldn’t have beer much less bread!  This is why you need to care for your yeast—particularly fresh cake yeast which is a living organism in the grocery store’s cold case—because if you don’t, it will die and all your work will go down the drain.  Learn as much as you can about baking yeast breads before you get started so you will at least have some idea as to what you’re getting yourself into!

RYE FLOUR ROLLS





Yield: 1.5 Dozen 1.75-2-ounce rolls:




Qty.
Measure
Item
Other
1
Tablespoon
Warm water

1
Ounce
Fresh cake yeast

.5
Cup
Tepid milk

0.5
Ounce
Baking chocolate (unsweetened)

1
Large
Egg

1.5
Tablespoon
Dark molasses

1.5
Tablespoon
Malt flavoring

1.5
Teaspoons
Kosher salt

1
Teaspoon
Ground caraway seeds

.25
Cup
Vegetable oil

.75
Cup
Medium rye flour

2
Cups
Bread flour
PLUS
Yellow cornmeal

1
Large
Egg
Beaten and strained
1
Tablespoon
Cold water

Whole caraway seed

Melted butter




Method:

1.      Using an electric mixer equipped with a dough hook, combine the warm water with the fresh cake yeast and mix.  When mashed into a paste, allow it to sit for several minutes; if bubbles begin to appear, it’s activated and if not, add a little more warm water and mix for another minute or two.  If the kitchen is exceptionally cold, i.e., wintertime, place the bowl someplace warm where it can activate.  Don’t place it someplace HOT!

2.      Have the other ingredients ready and be sure to beat the eggs until frothy and then force through a fine-meshed sieve into a container. Spray a sheet pan with PAM or some such other food release spray, line with a sheet of parchment paper, spray with PAM, and sprinkle with plenty of yellow cornmeal and set aside.  Preheat oven to 300°F for the time-being.

3.      Add the milk, chocolate, egg, molasses, salt, ground caraway seed, and oil to the yeast mixture and blend together well.  Add the rye flour. Then, begin scaling in the bread flour along the sides of the bowl, bit-by-bit, until it’s all used up.

4.      Now, due to the time of the year, the humidity, and the quality of the flour, it may take MORE flour to get to where we want: continue adding flour while mixing on low speed until the dough climbs off the sides of the bowl and onto the dough hook and remains there as it continues to rotate slowly about the bowl. If it pulls back onto the sides of the bowl, continue adding flour until it remains on the hook for about ONE minute—then stop mixing, and scoop the dough out onto a lightly-floured work bench.

5.      Rub your hands with flour and sprinkle more atop the dough and begin to knead it. Knead it firmly until smooth and elastic to the touch—about 4-8 minutes. This is firm dough so you have to knead it briskly but if too firm, knead in a little warm water on your fingertips but don’t go overboard and get it sopping wet.

6.      When it’s somewhat smooth and springy, form it into a ball and place inside a metal bowl or pot that’s about twice the size of the dough ball and flour lightly top, bottom, and sides. Cover with a slightly moist cloth and set it someplace that’s relatively warm and free of drafts so that it can proof. Take care not to shake it or to jiggle the bowl and allow it to double in size, about 40-45 minutes but keep an eye on it. Preheat your standard oven to 400°F (convection oven to 350°F) and place a pot of water over a low flame. Have a couple of fire bricks ready but don’t place atop an open flame—yet.

7.      When the dough has doubled in bulk, punch it down and then using a rolling pin, begin rolling it out on a lightly-floured surface until it’s about an inch thick.  Begin cutting 18 equal-size pieces with a dough knife.  If you have a measuring scale, this will simplify the process but if not, try to keep them as equal as possible.

8.      When you have them, moisten your fingers and using a lightly-floured work surface, begin quickly rolling each one into a ball and press the bottom seam closed.  Place on the sheet pan about 2-inches apart.  If you need two pans, so be it. When you have all of the rolls, cover them with a dry cloth and place somewhere that it’s warm but not overpoweringly hot—like a high kitchen shelf.

9.      Allow the rolls to double in bulk.  In the meantime, heat the bricks to red hot and bring the water to a boil.  Take the second egg and the cold water and whisk together until frothy—force through a fine-meshed sieve into a small bowl and get out a sanitized foodservice paint brush.  When the rolls have almost doubled in bulk, brush liberally with the eggwash mixture and then brush again. 

10. Place a bake dish or a hotel pan in the oven and place the bricks inside.  Pour in the boiling water, taking precautions to avoid the onrushing blast of steam, and allow the oven to humidify for a minute or two.  Then, place the pan with the rolls on it inside and begin to bake.

11. After 3-4 minutes, remove the bricks and water from the oven and keep baking the rolls. Usually, rye flour rolls take about 20-25 minutes as with the oven spring, achieved from the steam, they’re up, ready to explode.  They bake quickly due to the eggs and turn a golden-brown with a darkened top.  The finished product is simply beautiful, these are some of the best rolls one will ever see.

12. When golden-brown, remove from the oven and place on a cooling rack.  Brush with melted butter using the brush you used for the eggwash that’s been rinsed out thoroughly so as to remove all vestiges of raw egg from it.  Allow to remain on the pan for another 2-3 minutes and then remove and place directly on the rack or serve right away.

13. You can freeze leftovers but these are best if used as soon as possible. Eat ‘em all up!

This is a basic roll dough that can be used to make everything from fantans to butterhorns, and from cloverleaves to braids.  It is a tender dough that makes a soft bread but with rye flour and ground caraway seed has a completely different feel and taste than if made completely with straight bread flour. Don’t be afraid to experiment.

As I said yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Well, this is it for me, now it’s my turn to take some time off.  In the meantime, I insist that you that you learn as much as you can about yeast breads so that you will build your confidence.  I assure you over and over to never fear and read all the books on the subject that are available to you. There are many good books that can be purchased at Amazon.com which makes them reasonably priced so go over there and take a look. Buy a Steve Miller Band album and buy a cookbook! Have a good one, see you next time around.  Tomorrow, V. Vicky Mazarotti will be here doing some Fabulous Bakery Recipes! Bye!    

Thank you!

V. Gdansk

V. Gdansk

Cook IV, CWC, ACF, and the Washington State Chef’s Association


This is me back in the 1980's when I was the Executive Chef at a country club in the Napa Valley. I spent many years working in foodservice, having begun as a young boy working for my father in his restaurant over on the coast in Pismo Beach. Foodservice is in my blood and it's something I still do actively every day in my late eighties.

---30---

END Commentary for Sunday, August 14, 2011 by Chef Vladimir Gdansk



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Chef Vladimir Gdansk

Recipes created by Chef Vladimir Gdansk on February 12, 1973 in Laguna Beach, CA.

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          STINKO


  
                                                                                                                                                                                                                                               
This is #1238, a 20” x 16" original oil painting by Beverly Carrick entitled, “Lemons and Birds." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures II
                                                                         

                                                                            
 This is a photo of Steamed Fish with a flavored butter sauce at the Stockdale Country Club on 07-25-1988.

   This is a shot of one of my loaves of Swartzbrot in the kitchen in 1988. Dark loaves are among my favorite to make because of their trickiness.              

This is a photo of Veal Demi-Glace in a saute pan at the Stockdale Country Club on 06-15-1987. Below is another shot of the same dish: 

                                                                                                                                                                                                                    
























                                                                               

                                                                            
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Tags:

Vladimir Gdansk, Yeast Bread Seminar, Bread Seminar, Yeast Rolls, Sweet Breads, Classic Bakery Recipes, Gourmet Breads, Bakery Recipes, Breads, the Steve Miller Band, Egg Doughs,  









                                                                               

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