Want to avoid my French Bread roll mistakes? Read the recipe! Use “bread” flour… and maybe slightly warmer water when dissolving the yeast. Not to mention, I didn’t add any salt because I thought it would only hurt the yeast- only to learn later that it actually would have helped it to a degree.
Also, maybe let the dough rise, oh, three times as long as it says instead of double. Finally, make sure the rolls are on the MIDDLE rack in the oven! Otherwise, you’ll have a nice brown color on the bottom, and a nice pale white-ish look on top (they were on the second from the bottom rack…).
In other words, I didn’t do so well. These came out more like English Muffins. I think using all purpose flour is a big reason why. They were definitely in the oven too long- so whatever softness there may have been was robbed by a crunchy bottom. Continue reading
Oh let me count the ways I think I screwed this up. Yeast is such a pain!
I would have bet money that I put warm enough water together with the yeast and sugar. But after I mixed them together and let stand, it didn’t really get ‘creamy’ as I read it should. Maybe too much water, but I don’t know. When I felt it, cold. Not warm.
Naturally this concerned me so I held the bowl over a warm burner for a little while… and then for maybe a little while longer, until I just became completely insecure. I just don’t know what ‘creamy’ means, especially given the fact that maybe the water was not as warm as I thought it should be. I’m afraid I may have ‘activated’ the yeast too quickly in this process. Sucks! (Image taken on cold burner, by the way!). Continue reading
I still have two packets of active yeast left and I’m dying to make something for the Football game!! I just don’t know if there are breads that are easier to make / more appropriate for a beginner out there. With my luck I’d choose something completely advanced 😉
If I could make some kind of roll, that’d be ideal. I’ll post my findings, but please feel free to share with me your input!