enriched

Sticky, sweet (but not too sweet), and utterly delicious, these sourdough cardamom rolls use yudane—similar to tangzhong—to bring them extra tenderness. The cardamom-infused simple syrup is a different way to dress the typical roll and adds an added hint of sweetness with a captivating aroma.

Sourdough Cardamom Rolls

all-purpose flour

water

butter, unsalted and

milk,

eggs

sugar, caster

cardamom, ground

salt

sourdough starter

butter, unsalted and melted

brown sugar

(1 tsp) cinnamon, ground

(1/2 tsp) cardamom, ground

sugar, granulated

(1 tsp) cardamom, ground

Pre-cook flour, yudane (8:00 a.m.)Add the flour listed in the Pre-cooked Flour (Yudane) section to a small heat-proof mixing bowl. Boil the water and pour it over the flour in the bowl. Stir or whisk until the mixture tightens up and all dry bits are incorporated. Let the pre-gelatinized flour cool on the counter until mixing.

Mix (9:00 a.m.)

Cut the butter into 1/4″ pats and let warm to room temperature while mixing the ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, add the milk, flour, sourdough starter, eggs, sugar, yudane, cardamom, and salt. Mix on speed 1 to 2 minutes until incorporated. Increase the speed to 2 and mix for 5 to 6 minutes until the dough begins to clump around the dough hook (but not completely). Let the dough rest for 10 minutes. Turn the mixer on to speed 1 and add the butter, one pat at a time, waiting to add each until the previous is absorbed. Continue until all the butter is added and the dough is shiny and smooth; this could take around 5 to 8 minutes.

Bulk fermentation (9:30 a.m. to 12:30 a.m.)Transfer the mixed dough to a bulk container and let ferment for 3 hours at 75ºF (23°C). Perform 3 sets of stretch and folds at 30-minute intervals.

 Chill dough (12:30 p.m. to 1:30 p.m.)Place the covered bulk fermentation container into the fridge for at least 1 hour to thoroughly chill.

Shape rolls (1:30 p.m.)First, make the filling. In a bowl, mix the filling ingredients and set aside. Next, take out your dough from the fridge, lightly flour your work surface and the dough, and roll out to a 15&#215;15″ square with a long side closest to your body. Spread the filling evenly over the dough. roll the dough up away from you into a tight log. Cut the log into 9 pieces, about every 1 1/2″. Transfer the cut pieces to a baking pan with space around each one and cover.

Cold Proof (2:00 p.m. to 7:00 a.m.)Place the covered pan into the refrigerator to proof overnight.

Warm Proof (7:00 a.m. to 10:00 a.m.)The next morning, take the pan out of the refrigerator 3 hours before you want to bake the cardamom rolls and let the dough proof on the counter or in a warm proofer.

Bake (10:00 a.m.)Preheat your oven to 400°F (200°C). Slide the rolls into the oven once preheated and bake for 30-35 minutes. While the rolls are baking, make the cardamom glaze. When the rolls are finished baking, remove the oven, spread the glaze on the rolls&#8217; tops, and let cool in the pan.

High Protein Cottage Cheese Sandwich Bread

cottage cheese

egg whites

active sourdough starter

neutral oil

bread flour

Make the dough:


Blend cottage cheese with the egg whites in a blender.
Transfer to a mixing bowl. Add sourdough starter and neutral oil. Mix well.
Add bread flour and salt. Mix everything to form a shaggy dough. Cover.


Strengthen the dough:


Rest 30 minutes after mixing.
Knead 2-3 minutes, using wet hands to prevent things from becoming too messy.
Rest 30 minutes.
Knead 2-3 minutes.
Rest 30 minutes.
Stretch and fold #1: 6-8 folds.
Rest 30 minutes.
Stretch and fold #2: 4-6 folds.
Rest 30 minutess.
OPTIONAL - Stretch and fold #3: 4 folds.
OPTIONAL - Rest 30 minutes.


Shape the dough:


Flour a working surface (fairly heavy, but not obnoxiously).
Turn the dough out. It will still be sticky.
Flour the top of the dough and pat into a rectangle.
Fold the left and right sides of the dough into the center. Then, roll up the dough into a log. Pinch the seams closed.
Transfer to a greased 9 X 5 inch (1.25 lb) loaf pan, seam side down.


Rest and rise:


Cover the dough and allow it to rest and rise until it completely fills up the loaf pan and is level with, or slightly above, the edge. (About 8-9 hours, or up to 12 hours in a cooler environment.)


Wash and bake:


Preheat an oven to 350 F (175 C).
Boil some water in a tea kettle or over the stovetop.
Make an egg wash by whisking one whole egg or one egg yolk (if you have some leftover from separating eggs) until smooth.
Remove the cover from your dough and brush the egg wash all over the risen loaf. Don’t be afraid to pop any large air bubbles. 
Pour the boiling water into a water-safe, oven-safe pan placed next to the bread in the oven. Bake for 45-50 minutes, or until the internal temperature reaches 190 F (88 C).


Cool and enjoy!


Cool 5-10 minutes in the loaf pan before transferring to a wire rack to cool completely.
Wait at least 30 minutes before slicing.


https://www.youtube.com/watch?v=x5Yh_SEaRlc

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