LurfysMa wrote:
> I would like to bake small one-serving rolls from various bread
> recipes. I just tired it with the basic Pain Ordinaire recipe from the
> Treuille & Ferrigno book (p72).
>
> Mine didn't sit up like the ones in the photo, but flattened out like
> fat pancakes. I didn't do the scissors snip.
>
> Was my dough too wet?
>
> I mixed it in a KA mixer as close to the instructions on page 49 as I
> could. I did let it proof overnight in the refrigerator.
>
I've been experimenting for years with my breadmaker and have found the
best is the simpliest. I just put some on. Tossed in a tsp of yeast, 2
1/2 cups flour, tsp salt, scant cup of water, tsp or two of crisco, and
a splash of vinegar. Set it on dough cycle. Then when done I divide
into 3 parts each I can roll into a baquette or rolls. I usually bake
one or two and frig the rest. I bake at 400 degrees on a stone and
spritzz with water/vinegar 2 or 3 times while baking. Works for me!