Hazelnut Praline Rolls

Hazelnut Praline paste never disappoints me, it did it again.

The other day I made these scrumptious rolls with my remaining hazelnut praline paste.

Ingredients:

- Rich dough -

Starter (I used lemon starter this time) 130g

Very strong flour 250g

Butter 40g

Sugar 30g

Egg 2 + Milk =155g

Oil 1tsp

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Hazelnut praline paste (see the recipe here)

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They were like cinnamon rolls but with even richer, nuttier, and deeper taste. 

This brioche type rich sourdough takes more time to prove. But, that long proving time and patience definitely pay off when you bite into the nice soft roll.

Praline paste going through the bread with perfection...

Is it a bread or cake...? Whatever they are, they are awesome... :D

 

Smiley Sourdough Cheese Bread

☺︎☺︎☺︎ 

Ingredients;

Starter 125g

Strong flour 230g

Rice flour 20g

Milk 165g

Parmesan cheese 3 tbsp

Salt 4g

Oil

Stencil is one of the easy ways to give your bread a little more special look, and I dressed up my sourdough cheese rolls with smiley ☺︎ faces. :) 

I added parmesan cheese to the dough for a mild cheesy taste but you can add cubes of other cheese (such as cheddar or mozzarella) when you shape for more cheesiness.

Nice 'ears', ☺︎guys!

I was planning to have cheesy toast and crostini with these rolls, but we (mainly I) started tasting them, one slice led to another, and more and more... Before I knew there were few slices left... 

Oops.. never mind.

Buckwheat sourdough mini baguette & rolls

I have a bag of buckwheat flour in the cupboard that has been sitting there like forever... So, I decided to put that in my bread to see how it goes.

Usually I use a mixture of strong white flour and plain flour for simple rolls but this time I replaced the plain flour with the buckwheat. Compared to the dough with plain flour, the buckwheat flour dough felt wetter and little slower to prove.

After the mixing and some stretch-and-fold, I let the dough rise in the fridge for 36 hours. This long proving in a low temperature made the dough feel really good! As I was shaping, I could already feel these guys were going to have good air bubbles. :D

Mini baguette.

Humm, I love the distinctive aroma of buckwheat.

And here is the crumb...

I was so pleased to see those air pockets! 

The crust was not as hard and thick as I wanted but still it was a pretty good result. :)

And here is the roll.

There is nothing more satisfying than seeing a good 'ear' appeared on my bread...

I'm going to change the recipe a bit and try this again to see if I can get better crust.

Hopefully I'll get a better result and be able to share the recipe!