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  • Little Lemon Rolls - An Excerpt From Home Baked

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    Chelsea Green Publishing
    1K просмотров3 страницы
    With enticing, full-color photographs throughout, Home Baked offers recipes and techniques for baking artisan bread and pastry using organic, nutrient-rich grain and stone-milled flour grown and milled on Skærtoft Mølle, the Risgaard’s farm on Als, an idyllic island in the southeast of Denmark. At Skærtoft, there is a belief in organic, small-scale-produced whole grains, traditional stone-ground milling techniques, the use of wild fermented sourdough and organic yeast, and attention to terroir. In fact, Copenhagen’s celebrated restaurant NOMA, recently accorded a “World’s Best Restaurant” award, uses Skærtoft Mølle products.

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    Little Lemon Rolls - An Excerpt from Home Baked

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    With enticing, full-color photographs throughout, Home Baked offers recipes and techniques for baking artisan bread and pastry using organic, nutrient-rich grain and stone-milled flour grown and milled on Skærtoft Mølle, the Risgaard’s farm on Als, an idyllic island in the southeast of Denmark. At Skærtoft, there is a belief in organic, small-scale-produced whole grains, traditional stone-ground milling techniques, the use of wild fermented sourdough and organic yeast, and attention to terroir. In fact, Copenhagen’s celebrated restaurant NOMA, recently accorded a “World’s Best Restaurant” award, uses Skærtoft Mølle products.

    Авторское право:

    © All Rights Reserved
    Отметить как неприемлемый контент
    1K просмотров3 страницы

    Little Lemon Rolls - An Excerpt From Home Baked

    Загружено:

    Chelsea Green Publishing
    With enticing, full-color photographs throughout, Home Baked offers recipes and techniques for baking artisan bread and pastry using organic, nutrient-rich grain and stone-milled flour grown and milled on Skærtoft Mølle, the Risgaard’s farm on Als, an idyllic island in the southeast of Denmark. At Skærtoft, there is a belief in organic, small-scale-produced whole grains, traditional stone-ground milling techniques, the use of wild fermented sourdough and organic yeast, and attention to terroir. In fact, Copenhagen’s celebrated restaurant NOMA, recently accorded a “World’s Best Restaurant” award, uses Skærtoft Mølle products.

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    © All Rights Reserved
    Отметить как неприемлемый контент
    из 3

    Hanne Risgaard

    HOME BAKED
    Nordic Recipes and Techniques for Organic Bread and Pastry

    Foreword by Jeffrey Hamelman

    I am a real nerd when it comes to bread rolls. The thing is, I just love to serve small, delicious rolls when we have visitors. Naturally, the rolls must taste fantastic . . . but they must also be beautiful to look at differently shaped, colored, and decoratedbecause, as everyone knows, we also eat with our eyes. The fact that these rolls make a perfect little snack between meals, or fit easily into a lunch box, is an extra bonus!

    LITTLe LemoN RoLLS


    makes approx. 16 rolls

    106

    425 g sifted wheat flour 75 g whole-rye flour 10 g fresh yeast 10 g salt Grated zest from 1 lemon approx. 350 g lukewarm water decoration: Coarse cornmeal Mix the two types of flour, and rub the yeast into the flour, then add the salt, lemon zest, and water. Mix and work the dough as shown in steps 24 on pages 4849. Let it rest until it has doubled in volume. Turn the dough out onto a floured work surface, and degas slightly. Fold and shape the dough into a sausage shape approximately 2.75 inches in diameter. Moisten your palms in a little oil, spread the oil onto the dough, then roll it in the coarse cornmeal until it is covered.

    Divide the doughwith single cuts, using a metal dough cutterinto 1-inch slices. Place the slices on a sheet pan lined with parchment paper, with the smooth cuts facing upward. Cover and leave to proof until they have nearly doubled in volume. Preheat the convection oven to 480F. Generously mist the inside of the oven with water. Place the rolls in the center of the oven. Spray a little more water into the oven, then lower the heat to 430F. Bake for approximately 15 minutes, until the rolls turn a beautiful golden color.

    107

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