I haven't forgotten this. I've been working on a couple of modifications to lock down a scalable, repeatable recipe for these rolls. I promise to share it when I've got it in shape.
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Cool. No rush. As you probably suspect, I measure ingredients accurately and have no problem with calculations. Those blunt ends are a challenge for me.
aug 27, 2025, 6:54 pm • 1 1 • view
These two weeks, am beginning replication of the delicious raisin pumpernickel bread made for the Mountain Brauhaus in NY. Me: the sesame semolina loving Italian-American😏
aug 27, 2025, 6:54 pm • 1 1 • view
The pumpernickel sounds great. I've made marble rye, but never a straight pump loaf.
aug 27, 2025, 7:16 pm • 1 0 • view
Chain Baker is god-tier. www.chainbaker.com/charcoal-swi...
aug 27, 2025, 7:37 pm • 1 1 • view
Thanks for telling me about Chain Baker. I'm about to lose most of my free time, now through January.
aug 27, 2025, 8:14 pm • 0 0 • view
🙁 Oh that is unfortunate! Because clearly you have the mind for this and mad skills. I hope other aspects of your life go very well, and you derive inspiration— even from unlikely sources🙏🏻
aug 27, 2025, 10:49 pm • 1 1 • view
LOL no, I mean I'm going to lose all my free time to being obsessed with that website!
aug 27, 2025, 10:55 pm • 1 0 • view
I was soooooo wrong😑 But now am happy. He does some great bakes. In one he just gives pasties a go and ⚡️gets trad Cornish filling AND pleating perfectly🌟 He’s inspiring, and lo-fi🧡
aug 28, 2025, 12:01 am • 1 1 • view
That swirl is ✨ Rolling doughs and cakes is fun.
aug 27, 2025, 7:30 pm • 1 1 • view
The euro recipe I began with yesterday turned out remarkably well— the recipients/testers were overjoyed. A dark taupe color with good enough squish and complex aroma. Next try: more sweet, with wheat, rye, pump and bread flours. L:Brauhaus R:Recipe 1.
aug 27, 2025, 7:29 pm • 1 1 • view
Exactly. Those are golden and lovely. Perfectly formed too. Made more of this bread and Sicilian brioche this summer than in 10 years. Comfort bakes.
aug 27, 2025, 7:19 pm • 1 1 • view
Let's see pictures!
aug 27, 2025, 7:24 pm • 0 0 • view
Cute! Like if bunny rabbits had bread at their tea parties.
aug 27, 2025, 7:49 pm • 1 0 • view
Cottage loaf? Brioche à tête?
aug 27, 2025, 7:50 pm • 0 0 • view
People put 3 dips of gelato in and that’s breakfast. Romans omit the little hats, and fill neatly with whipped cream.
aug 27, 2025, 7:56 pm • 1 1 • view
I had something similar in Naples. It seemed extremely decadent. I'm a sfogliatelle guy, myself, which is no less over-the-top, come to think of it.
aug 27, 2025, 8:01 pm • 1 0 • view
Never mind. I saw the alt-text
aug 27, 2025, 7:51 pm • 1 0 • view
You're nice to say so, but I cut the spighette too deeply and at the wrong angle, so they look nothing like wheat stalks. The other one is more dramatic, albeit less difficult to pull off.
aug 27, 2025, 7:24 pm • 1 0 • view
Those cuts give little pieces to dip! My exact thought on seeing the pattern.
aug 27, 2025, 7:39 pm • 1 1 • view
Not sure what the problem with the "blunt ends" is, but when you're shaping your rolls, rolling up your dough, once you've pinched the seam closed along the length of the dough, just tuck the ends under and give each end a pinch, too. You're "shaping", so you can make them any shape you like.
aug 27, 2025, 7:15 pm • 1 0 • view