Wednesday, October 5, 2011

Patience my friends, patience...

So I started the no knead pumpkin pecan roll dough last night, It takes 2-3 hours to rise and I like to let it ferment in the fridge over night to form proper gluten and let the flavors mingle. Here are some tease pics and the initial dough recipe to peak your interest.

Look at all that Pumpkiny Goodness!

Dough Ingredients:
  • 1/4 cup warm water
  • 2 tsp Instant Yeast or 1 scant Tbsp yeast (1 package) 
  • 1 cup Almond or Soy milk (unsweetened)
  • 1/2 cup Earth Balance butter or similar
  • 1/2 cup Vegan sugar
  • 1 15-ounce can pumpkin puree
  • 1 1/2 teaspoons kosher salt
  • 5 1/2 cups all-purpose flour
Procedure:
  1. Dissolve the yeast in the water and set it asside.
  2. Warm the almond milk and earth balance in a small saucepan until the earth balance is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.
  3. Stir in the pumpkin, and once the milk/butter/sugar/pumpkin mixture is cooled down to a warm temp, stir in the yeast.
  4. Add the salt and flour and mix together, I like to use a danish dough whisk for this, until all ingredients are incorporated. The dough should be sticky but still stay together in a ball.
  5. Cover the dough and let it rise for 2-3 hours until it doubles in bulk. Then move to the fridge and let it be overnight. This will help encourage gluten formation since we are not kneading the dough. I use 6qt Food Storage containers, will a small hole poked in the lid.

IT'S ALIVE! AAALLLIIVVVEEE!!!

Tonight I'll be rolling out, covering in sugar and pecan goodness, cutting, and placing in baking dishes. Where I will then cover and place back in the fridge till baking.

Om Nom Namaste,
 -Seth

2 comments:

  1. A roll recipe that you don't have to knead?!?! Why haven't I ever heard of this method? Cannot wait for the final product :)

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  2. @Ashlae No Knead bread has changed my life. Between NKB and the stand mixer, I only hand knead briefly to test the dough for gluten development.

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