My second attempt at making these was better but the flavor and aroma is "neutral"..
I weighed it all out on a calibrated scale. Used KA bread flour. Yeast SAF- INSTANT, Starter was for 10 hours. Hand kneading for about 10 minutes gave me better results and less sticky. Proofed as per instructions, Folded and shaped balls. Steam was used but rush of steam had messed with my oven temp sensor was I was raising the temp via manual thermometer to keep it on track.
Color was good, little lighter blisters showed, shape was good. Cook time was right.
Egg wash the first time was dull with that much water. Using only a couple tsp was better but not the shine as in the photo.
And yet now aroma of fresh bread and no flavor. I want to be be able to enjoy even without covering with butter or other flavor.

I called the bakers line and the current suggestion is to let the starter sit for 16 hours and add 1/2 tsp more of salt and see how that works. I thought the slower proofing was supposed to give SOME flavor but I have no real flavor. So when she said longer will give a tang, well that is not what I am going for. I am trying not to do sourdough. There is an Italian bakery that delivers a fresh bastone that has just Wheat, flour, salt and water and is rich with flavor. So I am not sure what they are doing that I am not.

• Reply