Crusty Bread Rolls

Maybe it's just me. After my latest attempts at bread making, I should have known to pay attention where attention is due. But no, I did not read the recipe carefully enough and I did not convert the measurements properly. In hindsight, I did just about everything wrong that you can do wrong. However, I was lucky enough not to ruin it this time. Okay, the following is an account of how-not-to-bake.

I started off with Peter Reinhart's Kaiser Rolls. In his book "The Bread Baker's Apprentice", they make a very shiny appearance and simply looked so inviting that I instantly knew which bread rolls to make this weekend. I started on a Saturday night with the pate fermentee. Unfortunately, the book doesn't state the ingredients in grams. Not wanting to convert the whole thing I quickly decided to simply use the included baker's percentage. You can simply read 100 per cent as 100 g of flour and go further from there, right? Well, it's not quite as easy. Just after stirring the pate together, I realized that the baker's percentage tells you about the relation between the ingredients in the entire recipe and not just the pate fermentee.


Pate Fermentee or Biga or whatever

200g bread flour
130g water
1/4 tsp salt
1/8 tsp dry active yeast

Dough

All of the above
230g bread flour
water
salt
1 tsp dry active yeast


Luckily, this time the stars were aligned properly,