So, I took time to repair my earlier roti gambang, each formula-wise and makeup-wise. I made a decision to do ache viennois method, however at 60% hydration. I used to be fairly shock to know that ache viennois might be finished at hydration as little as 50% (which will likely be quite a bit nearer to the standard scone-style roti gambang). However after few assessments, I just like the mouthfeel of 60% hydration higher. That is my fifth trial batch.
I did loads of tweaks, two of them value mentioning is the addition of molasses and a tweak on incorporating orange zest. I used molasses to present deeper colour, because the 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 components. Superb how a easy tweak might 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 likelihood work with a gradual levain that ends in acidic batch, the orange zest additionally mood the sourness, making the buns properly candy, bitter, and orangey. A kind of security internet, in a means.
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%
- Diminished the usage of VWG
- Diminished butter from 35% to twenty%
- Elevated selfmade dried Gros Michel bananas from 20% to 30%
- Diminished orange zest
- Added molasses
- Diminished eggs
- Elevated hydration
- Ache viennois make-up
- Diminished sesame seeds topping, interfering with total taste profile
I put the components 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 stress in my buttered candy bran starter. I would make a put up about my two bran starters, however no promise is made.
Verdict
They style lighter, brighter, deeper. This batch is so delicate in acidity, regardless of sizzling ambient temperature, and my unwillingness to do fussy pH and temperature measurements (life’s too quick, man). My banana man occurred to have actually overripe Gros Michel bananas, and the flavour actually got here by. I am saying it in all seriousness, you do not know banana bread in any kind should you’ve by no means used overriped Gros Michel bananas. They’re actually godsent.
When simply completed last mixing, tasting the dough was like, “The hell is that this?!” However in any case the flavour meld collectively, and fermentation taste chiming in, it is day and evening distinction. I all the time do aliquot jar measurement, and I all the time style the tiny piece of dough by the top 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 means. 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 assessments. They’re tremendous gentle, and that includes icing you’ve got by no means seen anyplace. Cannot wait!
Jay
