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[bregent]

Banh Mi Rolls.  Occasionally use these for Banh Mi, but usually for cheese steaks or sausage and peppers. Tonight, it's for boudin style sausages. They are super light and airy, so you get filling, instead of a big mouthful of bread in every bite.

Those look very good, would you share your recipe for that?
Growing up Woman made some of the softest and smooth bread I had ever seen, no idea how she did it. But I would like to find a soft bread recipe. Everything I make is kind of hard on the outside and chewy inside.

Well, the outside of these are crispy but thin. I've gone through several different recipes for these rolls but the one I've settled on is from a YouTube video and is the best and the fastest I've found.
Not sure how Bentley feels about posting links to YT videos, so just search for Banh Mi Recipe from Aimee's Cooking.

[Bentley]

I feed my starter about every 2 weeks, and we will be gone for 3 weeks.  I figure it will be fine when I get back. 

[bregent]

I keep my starter in the fridge for up to 4 months with NO feeding.

I don't know how it can last that long without mold growing in the jar.
I ran into that problem when I just left one jar in there and fed it weekly, which is why I switched to drying it.
It really doesn't take any longer to get it up to baking potential.

With a thick starter (66% hydration) you won't get any mold in the fridge. Dried starters have always taken me at least 2 days to get fully active. With the method I'm using now it reaches peak activity within 12 hours so I find it requires less planning ahead. But drying is a great option if it works for you.

[02ebz06]

I keep my starter in the fridge for up to 4 months with NO feeding.

I don't know how it can last that long without mold growing in the jar.
I ran into that problem when I just left one jar in there and fed it weekly, which is why I switched to drying it.
It really doesn't take any longer to get it up to baking potential.

With a thick starter (66% hydration) you won't get any mold in the fridge. Dried starters have always taken me at least 2 days to get fully active. With the method I'm using now it reaches peak activity within 12 hours so I find it requires less planning ahead. But drying is a great option if it works for you.

So that's the trick...  Have always use 100% hydration.
Do you bump it up to 100% when you go to use it ?
I think most recipes assume that.

[Bentley]

Mine is 100% hydration, hope there is no mold when I get back! 

[bregent]

So that's the trick...  Have always use 100% hydration.
Do you bump it up to 100% when you go to use it ?
I think most recipes assume that.

Correct, the starter that I store in the fridge is 66%. When it's time to bake I remove a small amount (about 10gr for a 500 gr loaf) and make a starter with 50 grams flour and 50 grams water.

[Bentley]

It is all about experience, and repetition makes for great feel.  I think I am finally getting dough consistency, rise & proofing down.  And am much more comfortable with the Lame.   I still cant believe that if I add caraway seed to this recipe it is gonna make it taste like a Russian or Jewish Rye, but I guess I need to get some and see.  This does not taste anything like any Rye deli bread I have ever had!

[Bar-B-Lew]

Looks like nice bread to me.

[02ebz06]

Looks great Bentley.  The ball looked nice and smooth and tight.   

What kind of flours did you put in it ?

[Bentley]

Was messing around, 140g 00, 140g AP and the 76g of Rye.  I think I have the kneading down, it was nice and smooth.  But I have also learned to "feel" the water & flour ratios and adjust.  I guess the flour more than the water.

[yorkdude]

That truly does look fantastic.

[BigDave83]

That does look nice, I was impressed with the ball, I never get mine that smooth.

[Free Mr. Tony]

Nice. Looks like you got the ear you've been after.

[BigDave83]

The GF is having some friends over tonight. She wanted garlic bread, so I looked for a quick bread to try.

The video that went with it came out much nicer than mine did, it looks soft on the video but mine is anything but. Very hard exterior the inside is not to bad. Had 3 tablespoons of sugar in the recipe. It does have a sweeter taste to it. I have it in a bag trying to get the outside softened a bit.

2.5 C flour
3 T sugar
1 T baking soda
1 t salt
1 C milk
0.25 C olive or canola oil. I used olive.

Mix well rest for 15 minutes. The video had rolls instead of loaves.
Form and bake at 350 I went 35 minutes internal was 201

Recipe was on Youtube Channel  Savor Easy.

[02ebz06]

Looks like a simple/easy to make a loaf or rolls.
Three tablespoons of sugar does seem like a lot though.

Did you brush Garlic butter on surface ?  Before or after baking ?