My Multi Grain Rolls post of yesterday created a lot of interest and for those who are interested to bake this rolls, here are some details of the process, learned (and copied) during my internship at Mark’s Back Home Bakery in Kalispell, MT:
Timings
Starter/Soaker combination: 4 to 5 hours or till it doesn’t rise anymore and begins to fall in significantly
Kneading: 5min in my KitchenAid
Bulk Fermentation: 2 stretch&fold after 1 hour each, kitchen temp 65?F
Retardation: Over night in the fridge
Shape: next morning out of the fridge
Proofing of Cold Rolls in Trashbag
Proof: depending on kitchen tempreature for 1,5 to 2 hours
Bake: at 450°F with steam for 10min and finishing with 400°F for another 40 min or until they crackle and sing coming out of the oven (int. temp. at 210°F)
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