Pellice
Cook
About a year ago I bought a Zojirushi mini, and it has delighted me far more than I ever thought it would. I've used it to make lots of the small loaves, and, while it probably upped my carb intake, on the other hand, it was all homemade with top ingredients.
OK, so I thought I would FINALLY branch out and use it to make rolls. I was using the combo whole wheat/bread flour recipe in the booklet. After taking them out following the first rise, I heated the oven up to 100 while dividing and shaping.
That's where I made my first mistake. I rolled them into balls then instead of waiting until the second rise. But they rose beautifully anyway, in the oven which also had a big plastic mixing bowl of hot water in it.
I oiled another baking sheet because I needed more room than I had on the original sheet than I realized. When I gently transferred them, they deflated immediately and I realized I should have probably left them on the original sheet. Second mistake. BUT .... I was supposed to slash them anyway, would that deflate them as well? Are they supposed to deflate after the second rise?
And, final, third mistake was .... I left the plastic bowl in, luckily on a wooden disk, while heating the oven to 400 F!!! How could I have made such a stupid mistake? Somehow I managed to get the distorted bowl out without burning myself, and get the rolls shoved in, while running the vent at full speed.
So the rolls certainly didn't rise much again, and the crust is hard, but they are edible, at least so far. (I think they might harden up significantly).
But I lost a longtime useful tupperware mixing/storage bowl.
So I guess two questions: 1) Should rolls deflate in some way AFTER the second rise, and 2) If not, wouldn't slashing them deflate them - why do that?
OK, so I thought I would FINALLY branch out and use it to make rolls. I was using the combo whole wheat/bread flour recipe in the booklet. After taking them out following the first rise, I heated the oven up to 100 while dividing and shaping.
That's where I made my first mistake. I rolled them into balls then instead of waiting until the second rise. But they rose beautifully anyway, in the oven which also had a big plastic mixing bowl of hot water in it.
I oiled another baking sheet because I needed more room than I had on the original sheet than I realized. When I gently transferred them, they deflated immediately and I realized I should have probably left them on the original sheet. Second mistake. BUT .... I was supposed to slash them anyway, would that deflate them as well? Are they supposed to deflate after the second rise?
And, final, third mistake was .... I left the plastic bowl in, luckily on a wooden disk, while heating the oven to 400 F!!! How could I have made such a stupid mistake? Somehow I managed to get the distorted bowl out without burning myself, and get the rolls shoved in, while running the vent at full speed.
So the rolls certainly didn't rise much again, and the crust is hard, but they are edible, at least so far. (I think they might harden up significantly).
But I lost a longtime useful tupperware mixing/storage bowl.
So I guess two questions: 1) Should rolls deflate in some way AFTER the second rise, and 2) If not, wouldn't slashing them deflate them - why do that?