It’s been some time since I’ve posted anything, and even longer since I’ve baked bread at home. Frank is now a couple of months old and these bread rolls are his first babies in weeks. I left him sat in the fridge to congeal for a while because I’ve been too lazy to even throw a loaf of bread in the oven, let alone remembering to feed his bubbling a$$ everyday!
I started out with Dan Lepard’s Mustard Corn Rolls recipe today, but I’ve gone quite sideways and have not followed the majority of his measurements or ingredients! His recipe calls for bread flour, corn flour, and ground mustard. For this version I’ve changed the recipe to exclude the corn flour, and made the dough a 1/2 + 1/2 bread flour and whole wheat flour. I think I’ve got enough corn product in my diet with all the filler in our foods. Oi. I’ve also added fresh garlic, dijon mustard, and french’s yellow mustard, to Dan’s ground mustard. I want bold today. It’s officially autumn, and I want spicy and comforting. Something made from scratch.
“We demand a level of convenience that is immodest. We have lost familiarity with how things were made and the association of effort with reward.”
The leaves are finally starting to turn, and today was about 12 C with clear blue skies. My kinda weather. Yesterday was a long work shift and I didn’t get home until about 1 am. After 13 hours in the workplace, some out-of-temper-chocolate tossed into the bin (frustration) just nearing hour 12, and a late arrival home, I then had to forfeit my night of sleep in order to be up again (not enough hours later) for a consultation to have my apartment’s floor repaired. So needless to say, I’m too tired for much walking in the autumn sunshine with my scarf wrapped and my latte in hand.
I’m mostly just watching it from my window while the apartment starts to smell like something reminiscent of a baseball game. Or the hot dog stand on the corner. That scent along with the comforting froth of my late afternoon coffee, and the sound of the fall wind and Monday afternoon traffic outside my window and 10 floors below… and I’m starting to feel quite at home.
100 g leaven/bread dough starter (you need to start this process one week in advance for best results)
3/4 cup warm water
1+1/2 tsp dry yeast
3/4 tsp fine salt
1+1/2 cup bread flour
1/2 cup whole wheat flour
1+1/2 tsp ground mustard (powder)
1+1/2 TBS dijon mustard (or whatever mustard you have in the fridge!)
1+1/2 TBS french’s yellow mustard
1 clove minced garlic
For Crust Wash:
1 TBS olive oil (I actually used corn oil, anything will do)
2 tsp water
1+1/2 tsp ground mustard (powder)
-Preheat oven to 410 F.
-In a large mixing bowl stir together the water and yeast until yeast is dissolved. Water needs to be warm enough to just dissolve the dry yeast. Stir in the bread dough starter (aka: your version of Frank) with a spatula.
-Mix the rest of your dry ingredients together and incorporate into the wet ingredients with your hands. Because I’ve changed the flours in Dan’s recipe and added 1 cup of whole wheat flour rather than 1/2 cup of corn flour, the dough is very crumbly and dry. At this point: sprinkle a little tap water over the ingredients and continue to fold by hand until just enough water allows you to form the dough into a loose ball. No need to form a smooth ball at this point, chunky and lumpy is fine.
-Sprinkle minced garlic, a squirt or two (or three or four) of mustard on top of the dough, and toss it to the side for 10 mins to rest, allowing the flours to absorb some of the moisture and making it more manageable by hand. (I don’t use a stand mixer, all breads on my blog are currently made by hand!)
-Remove dough onto lightly oiled surface, knead for about 30 seconds, no more, return to bowl to rest 10 mins. Then repeat this step one more time, for a total of two quick kneads (not including the first formation of the dough).
-Knead one more time, lightly, and cover dough with plastic wrap, letting it sit aside in a warm place for one hour, or until doubled in size.
-Flop dough onto an oiled surface. Press gently into a round disk and divide into 8 portions using a dough scraper.
-Roll portions into smooth balls and place on a nonstick baking tray or tray lined with parchment paper, lined up directly against one another so they bake into each other like a “pull apart” loaf or cinnamon buns. This will keep them from drying out around the edges as it keeps moisture in.
-Whisk together your ingredients for the mustard crust wash, and brush onto rolls. Set aside again for 30-45 mins or until rolls have doubled in size, mustard-wash them once more, sprinkle with coarse salt, and bake until golden on tops and bottoms.
Tomorrow I may attempt: Mexican Mole. I have a cookbook of 1,001 recipes and I’ve yet to make a single item out of it. With coffee grinder (‘spice grinder’) in hand, and wooden spoon ready for some brand new stains… here we go!
Also, on a side note: I just so happen to have a paid week off booked at the beginning of December, and the plan is FOOD. This time I’ll have a helper. Stay tuned for some drools and, I assume, plenty of mess.
Ciao for now!