parker rolls for dinner or burger rolls test

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Dough:

2 tablespoons (28 g) butter
1 cup (240 g) milk
3 tablespoons (44 g) sugar
1 teaspoon (5 g) salt
½ cup (100 g) active sourdough starter
3 cups + 2 tablespoons (375 g) bread flour
1 tablespoon melted butter 


Schedule: 

  • 8:00 PM: Feed sourdough starter.
  • 8:00 AM: Melt butter, milk, salt and sugar and allow it to cool down to room temperature. use a double boiler so you can place in cool water bowl under to quicken the to room temp. 
  • 8:15 AM: Mix dough and lest rest 1 hour.
  • 9:15 AM: Stretch and fold dough, cover and let rest 30 minutes.
  • 9:45 AM: Stretch and fold dough, cover and let rest 30 minutes.
  • 10:15 AM: Stretch and fold dough, cover and let rest 2 hours.
  • 12:00 AM: Divide dough, place in baking dish, cover and let rise 3-4 hours or until puffy.
  • 4:00 PM: Bake.


NOTES:
i amended the original schedule to cut out the 10:15 2 hour rise and just went straight to rolling the dough in to balls and resting for 4 hours then baking. 




have not done this schedule yet....
Trail schedule: 
8:00 pm feed starter
8:00 am double boiler in pan with water and a stainless steel bowl add butter, milk, sugar, salt
8:15 am mix dough together 
9:15 am stretch fold cover rest 30 minutes
9:45 am stretch fold cover rest 30 minutes
10:15 am stretch fold cover place in a tight container and put in the fridge overnight. 

NEXT MORNING 
9:00 am remove from fridge and let rest 30 minutes 
9:30 divide, roll into shape and place on parchment paper on a baking sheet cover and let rest 3-4 hours till puffy 

OPTIMAL TEMPERATURE 68-71F for rising
if colder or hotter the times for proofing will change.  

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