Hi All,

I have been reading and taking adivce posted here. Taken a lot of it and
made my own modifications.
I have made several white loaves and one batch of rye bread.

I today made some wheat pull apart dinner rolls and burger type buns. I
took photo's of the rolls. They came of very very nice. I used a SD white
bread recipe and replaced 2 cups of strong white flour with strong wheat
flour. It rose well and has a nice sweet flavour. I have three starters and
when I was replentishing them I could not throw any away.. SO I mixed them
and used them in the recipe. I have a SF starter, a whole wheat one I made
myself and a plain white flour one I made myself. I know in general I should
not mix the starters...but I did it on a white loaf 2 days ago and then
again on the wheat rolls....and so far they are the absolute best I have
made so far. (No kidding...the hubby actually fussed over them and he
normally couldn't be bothered one way or the other).

Here are the photo's of the pull apart dinner rolls and the burger rolls.

http://albums.photo.epson.com/j/Albu...817&a=30941963

Tell me what you think...

On Thu, 6 Nov 2003 22:53:07 -0000, "Tweed" wrote:

burger type buns.

How about a photo of the crumb for those buns.

Do you know how Schlotzsky's makes their burger type buns?

I believe they use a very slack dough because two of the
characteristics of their buns are chewiness and large holes in the
crumb.

Tweed wrote:
I today made some wheat pull apart dinner rolls and burger type
buns. I
took photo's of the rolls.
snip
Tell me what you think...

Those rolls look great! Thanks for the photos. How did your rye bread
come out? Was it all rye sourdough? I keep meaning to borrow a camera
and document my own beginning rye loaves, but keep forgetting to snag
the camera.

Heather
_amaryllisATyahooDOTcom

Heather,
They were not 100% rye it was a recipe that called for Rye, Strong white
and Wheat if you wanted.
It was still very good. Made a great grilled sandwhich (Rye, Sundried Tomato
in Oilve Oil, 1 Basil leaf and Sharp Cheddar cheese under the grill until
bubbly)
No Picture of it :-(
Cheers

Those rolls look great! Thanks for the photos. How did your rye bread
come out? Was it all rye sourdough?
Heather
_amaryllisATyahooDOTcom

Bob,
The crumb for these buns are very fine. I may try to get a photo this
afternoon. The camera I used is new to me and I am hopefully getting advice
on how to make good photos.

I do not know who Schlotzsky is an cannot comment on their burger type buns.

My burger type buns are just a bread recipe made into bun sized loaves. I
did not use a burger bun recipe (But am going to try soon).

I am not sure about making breads with large holes...whilst I like the
flavour of sourdough I prefer a tighter crumb (If that is the right term) as
I don't like my topping getting lost in the holes . I still get a good chewy
crust depending on what I use as a "glaze".

I make free form loaves because I don't have a bread tin I want to use. How
does one make a holey loaf with slack dough that does not spread all over
the place when it rises?

Cheers
Julie



"Bob" wrote in message
...
On Thu, 6 Nov 2003 22:53:07 -0000, "Tweed" wrote:

burger type buns.

How about a photo of the crumb for those buns.

Do you know how Schlotzsky's makes their burger type buns?

I believe they use a very slack dough because two of the
characteristics of their buns are chewiness and large holes in the
crumb.

On Fri, 7 Nov 2003 06:37:02 -0000, "Tweed" wrote:

The crumb for these buns are very fine. I may try to get a photo this
afternoon. The camera I used is new to me and I am hopefully getting advice
on how to make good photos.

I am afraid that is just the opposite to the crumb on the Schlotzsky
bun.

I do not know who Schlotzsky is an cannot comment on their burger type buns.

http://www.schlotzskys.com/

There is a photo on the home page. The texture of the crumb is light
and chewy.

My burger type buns are just a bread recipe made into bun sized loaves. I
did not use a burger bun recipe (But am going to try soon).

Please post it here.

I am not sure about making breads with large holes...whilst I like the
flavour of sourdough I prefer a tighter crumb (If that is the right term) as
I don't like my topping getting lost in the holes . I still get a good chewy
crust depending on what I use as a "glaze".

I was also a fan of tighter crumb bread until I tried authentic
sourdough from an artisan bakery.

I make free form loaves because I don't have a bread tin I want to use. How
does one make a holey loaf with slack dough that does not spread all over
the place when it rises?

That was one of the questions I was hoping you could answer.
Apparently the slack dough - if that is what is used here - is formed
in a pan of some sort.

Bob,

I am very new to making SD. Therefore I am the last person to give advice. I
have been practicing for only a month. Other than pancakes I have made only
four "batches" of Bread. But I am eager to see if any one else has an
answer. :^ D.

Cheers
Julie



"Bob" wrote in message That was one of the questions I was
hoping you could answer.
Apparently the slack dough - if that is what is used here - is formed
in a pan of some sort.

On Fri, 7 Nov 2003 14:04:36 -0000, "Tweed" wrote:

I am very new to making SD. Therefore I am the last person to give advice. I
have been practicing for only a month. Other than pancakes I have made only
four "batches" of Bread. But I am eager to see if any one else has an
answer. :^ D.

Although Schlotzsky's has a sourdough bun, they also have other types,
like a whole wheat bun, etc. I was hoping you could offer some insight
in how to get that particular crumb texture in a bun.

On Fri, 7 Nov 2003 14:04:36 -0000, "Tweed" wrote:

I am very new to making SD. Therefore I am the last person to give advice. I
have been practicing for only a month. Other than pancakes I have made only
four "batches" of Bread. But I am eager to see if any one else has an
answer. :^ D.

Well, whatdoyouknow. I found this with a Google search on
"Schlotzsky's bread". Apparently it has been the topic of discussion
on rec.food.recipes.

I suppose the following recipe could be suitably modified for
sourdough buns.

+++++
Date: Wed, 29 Jan 2003 14:22:24 +0000
From: Mark mburggra1 @ prodigy.net
Subject: Schlotzsky's Bread
Newsgroup: rec.food.recipes

Schlotzsky's Bread

1/2 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 1/4 teaspoons active dry yeast
1/4 teaspoon baking soda
1 1/2 teaspoons warm water (110 degrees F/45 degrees C)
3/4 cup warm milk (110 degrees F/45 degrees C)
1/2 teaspoon salt
2 1/2 cups bread flour
2 tablespoons cornmeal

In a small bowl stir together the warm water, sugar, and yeast. Stir
to dissolve and set aside. In a large bowl dissolve baking soda with
the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup
of the flour. Beat with a wire whisk until smooth. Beat in yeast
mixture and remaining flour. Batter should be thick, sticky, and
smooth. Prepare two pie pans with non-stick spray. Dust pans with
cornmeal. Place 1/2 dough in each pie pan. Batter will spread during
rising time. Spray top of dough with non-stick cooking spray. Cover
and let rise for one hour. Repeat spraying of bread with non-stick
cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20
minutes. Allow to cool for an hour before slicing.
+++++

Hi
Looks like a great job to me! Sure you're not a pro? LOL
Marty

Heather,

The rolls and buns look great!
Did your (modified) white bread recipe include milk, sugar, oil, and or egg?
Maybe you could share your recipe.

Ed

Ed,

It was mine not Heather's :-^D.
They did not contain milk,oil or egg. They did have one tablespoon of sugar
though. I modified it to have wheat flour...and adjusted my starter amounts
and water to get a firmer dough. It also say's for the white flour to use
all purpose and I used strong white and strong wheat.

I don't think posting the recipe would do much good here. I only use it as a
guideline and make adjustments according to how I want it to feel and to try
and explain all the differences would be difficult. I don't think I could
remember them enough to explain it but when I am doing the bread they "just
happen" (If you know how I mean.). Sounds silly kind of...
But it has worked for me.

Thanks for asking...I am trying a white bun and pull apart loaf today...will
see bout getting pictures when they are done.

Cheers

Julie

Julie wrote

It was mine not Heather's ...

Thanks for asking...I am trying a white bun and pull apart loaf today...will
see bout getting pictures when they are done.

Ed responds:
Whoops.
I think I have Newsgroup dislexia - I was so excited to see pictures I had a
sudden lapse of reason. Keep up the good work.

Ed

Tweed wrote:
Heather,
They were not 100% rye it was a recipe that called for Rye, Strong white
and Wheat if you wanted.
It was still very good.

Hi Tweed,
I have been nominated to bring the rolls for a family Thanksgiving
dinner; I would like to make sourdough rolls. I thought of the beautiful
rolls you posted pictures of here recently. Would you care to post the
recipe? Or you could email it to me, my email address is below. I would
appreciate it. I am sorry I don't have a recipe to exchange for it, yet.

Thank you,

Heather
_amaryllis(at)yahoo(dot)com