Bread revisited

After the mixed success of this weekend's bread-making experiment, I decided to do another batch of bread, this time using the Beranbaum proportions: 470g flour (halbweiss flour from Coop), 350g water, 1/4tsp yeast, 10g salt. I made the dough on Tuesday evening, let it go overnight, and then stored it in the fridge.

I've been making rolls by pulling off 80g portions in the morning, rolling them into balls with a bit of extra flour, letting them rise all day, and then baking them just before dinner.

The dough is much better than last time in terms of consistency, but it still is a bit too loose to do free-standing rolls. I have worked around this by putting the dough balls on individual pieces of parchment paper and letting them rise in a constrained area (a small frying pan) with the paper separating them. This works ok, but the results are still a bit too flat for my tastes. Andrea had the good idea to try using paper muffin cups; I'll test this with the last batch of rolls tonight.

All concerns about shape aside: the rolls are very good and it's really not very much work (as the recipes all promise). The dough seems quite stable and happy in the fridge.