Enriched true-sourdough trial #1-2: Fixes to my ‘roti gambang’ as ache viennois

So, I took time to repair my earlier roti gambang, each formula-wise and makeup-wise. I made a decision to do ache viennois strategy, however at 60% hydration. I used to be fairly shock to know that ache viennois may be executed at hydration as little as 50% (which will probably be rather a lot nearer to the standard scone-style roti gambang). However after few exams, I just like the mouthfeel of 60% hydration higher. That is my fifth trial batch.

I did lots of tweaks, two of them price mentioning are the addition of molasses and a tweak on incorporating orange zest. I used molasses to present deeper shade, for the reason that first batch wasn’t darkish sufficient. I change from 2% candied orange peel to 1% orange peel, milled with a portion of the flour within the formulation. Wonderful how a easy tweak may scale back the quantity of zest wanted.

The zest is there primarily to brighten the flavour with out making the buns style orangey. If I by any probability work with a gradual levain that leads to acidic batch, the orange zest additionally mood the sourness, making the buns properly candy, bitter, and orangey. A kind of security internet, in a approach.

I beforehand did 50% hydration too. I like how the pre-proofing scoring is extra pronounced. Sadly I benefit from the mouthfeel of 60% hydration higher.

50% hydration batch

Change log:

• Elevated PFF from 20% to 30%
• Lowered the usage of VWG
• Lowered butter from 35% to twenty%
• Elevated do-it-yourself dried Gros Michel bananas from 20% to 30%
• Lowered orange zest
• Added molasses
• Lowered eggs
• Elevated hydration
• Ache viennois make-up
• Lowered sesame seeds topping, interfering with general taste profile

I put the formulation down right here for two days, in any other case deleted. These days I take advantage of a mixture of fructose and sorbitol to regulate osmotic strain in my buttered candy bran starter. I’d make a put up about my two bran starters, however no promise is made.

Verdict

They style lighter, brighter, deeper. This batch is so gentle in acidity, regardless of sizzling ambient temperature and my unwillingness to do fussy pH and temperature measurements (life’s too brief, man). My banana man occurred to have actually overripe Gros Michel bananas, and the flavour actually got here by. I am saying this in all seriousness, you do not know banana bread in any respect for those who’ve by no means used overripe Gros Michel bananas. They’re godsent.

When simply completed last mixing, tasting the dough was like, “The hell is that this?!” However after all of the flavors meld collectively, and fermentation taste chimed in, it is day and evening distinction. I at all times do aliquot jar measurement, and I at all times style the tiny piece of dough by the tip of ultimate proofing. 

I am happy with the general taste profile. I like this batch 5 instances higher than the primary batch. I might need deviated an excessive amount of from the unique roti gambang, however I am assured I can win the hearts of the conservatives.

I discovered dichotomies fascinating. Romantic, in a approach. And these buns are each progressive and rustic. I simply flipped chemically leavened scones into naturally leavened buns!

Oh, I already began my cinnamon rolls trials, already handed dough-formula and portioning exams. They’re tremendous smooth, and that includes icing you have by no means seen wherever. Cannot wait!

Jay