Forming rolls

[MEAN CHEF]

There are basically two common methods for forming round rolls:

First method (this is the one I use):

The size that the dough must be portioned into varies from one recipe to another, so be sure to double-check the recipe you are following to ensure you portion the dough correctly. The recipe we are following calls for the portion size to be 5 ounces. This forming method can apply to dough weighing from 1 ounce to 1 pound.

2 Take two ends of the dough and fold them into the middle; repeat 2 or 3 times. In essence, you are turning the dough inside out. The dough will be noticeably tighter.

3 One side of the dough will be perfectly smooth (except for a possible small carbon dioxide blister, which is good), the other side will look like a seam of dough closing in on itself. Place the ball seam-side down on the work surface. With the palm of your hand against the smooth side of the dough, move the ball around in circles on the work surface. Keep as little flour as possible on the work surface, as some friction is required for the dough to stretch. The non-smooth end needs to be in constant contact with the work surface. Be careful not to use too much force and tear the outside of the round; too much pressure will weaken the structure of the dough. The act of moving your hands in circles will cause the seam to close and the smooth side to stretch, forming a perfect sphere. If another proofing needs to be done before baking, set the rounds down on a greased tray or the work surface before baking.

4 Another more complicated way to form dough rounds is to exert pressure with your palm when rolling. This extra pressure will make the dough even tighter but requires a lot of practice to avoid over-working the dough. Begin acclimating yourself to this process by rolling one of the balls with one hand the first couple of tries, then switch to the other hand a few rounds down the road. Study the rounds that you exerted extra pressure on and judge whether you have done a successful job. After both hands feel comfortable and you feel you are not exerting too much pressure on the dough, try rolling two rounds at once.

Second method - (Click on video demonstration):

http://www.taunton.com/finecooking/pages/cvt012.asp

[Fofi]

Thank you very much. This was extremely helpful. I think I will try the first method you gave first and see how that works. I can't open the link to the video as I am at work, but I will view it once I get home tonight.

Silly question about method 1, when pulling the two ends out and folding in...do I hold the dough up, or do the pulling and folding while holding it against the counter top or work surface?

I will check back on your Feb. 26 class as well.....

Fofi

[MEAN CHEF]

Do it while on the counter or cutting board

[Gina*S]

If I'm wanting to make hamburger buns, should I do this and then squish them, or...?
Do I want less surface tension for them?
Thanks, this lesson was wonderful!

[MEAN CHEF]

Gina*S wrote:
If I'm wanting to make hamburger buns, should I do this and then squish them, or...?
Do I want less surface tension for them?
Thanks, this lesson was wonderful!

Yes, make them sort of low and wide. The problem is you need a recipe which will yield a soft roll.

[Gina*S]

Thanks. Apparently fat is the key to soft according to this recipe... Hamburger Buns #94993