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Ballons

by Ben on November 22nd, 2011

Another Thanksgiving treat brought to you by Michelle

makes 3 pounds

  • 12 oz water
  • 6 oz milk – weight, not volume
  • 3/4 oz yeast
  • 1# 14oz bread flour
  • 2 oz butter, softened
  • 1 oz sugar
  • 1/2 oz salt
“Method”
  1. water an yeast
  2. 1/3 flour
  3. “other” tenderizers
  4. 2/3 flour. salt at take up
  5. develop 8-10 min.
  6. ferment

Instructions

  1. combine yeast in water
  2. add 1/3 the flour; blend
  3. add milk, sugar and butter; blend
  4. add salt at rag stage
  5. add remaing flour, saving 2T; atke up
  6. knead for 3 minutes. Add salt and knead two minutes more. Cover, spray, retard overnight
  7. divide dough into 4# pieces. Place in dough divider and cut into rolls
  8. Form peices into ballons, knots and pull-aparts
  9. proof to 50% springback
  10. glaze; top with seeds and cheese as instructed
  11. bake in rack oven at 360 degrees for 16-17 minutes
  12. immmediately remove and plae on cool, lined sheet trays for service
formula for instant
1/8 oz : 1#
1/2 oz: 1# = active dry
1 oz for 1# = cake yeast

From → Bread

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