Procedure

Appears in

Published 2003

Prepare lean dough using the formula above or using any basic lean bread dough formula. Prepare one batch of dough for each flour type.
Place doughs in proof box for bulk fermentation until doubled in bulk, about 45 minutes.
Punch down doughs to distribute carbon dioxide into smaller air pockets.
Divide each batch of dough into 2-ounce (60 gram) pieces and round into rolls.
Lightly spray muffin pans with pan spray or grease with pan coating.
Place rolls in greased muffin pans and label. If desired, save a piece of each dough, unbaked, to evaluate later for its properties.
Place rolls in proof box for about 15 minutes, or until control product is nearly doubled in volume and light and airy to touch.
Use an oven thermometer placed in center of oven to read initial oven temperature. Record results here: _____.
When oven is properly preheated, place filled muffin pans in oven and set timer according to formula.
Bake rolls until control product (made with bread flour) is properly baked. Remove all rolls from oven after same length of time, even though some will be paler in color or not have risen properly. If necessary, however, adjust bake times for oven variances. Record bake times in Results Table 1.
Check final oven temperature. Record results here: _____.
Remove rolls from hot pans and cool to room temperature.

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