Comments on: Sandwich Central: Rustic Olive Rolls http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/ Hot Stuff from King Arthur's Hearth Sat, 05 Jul 2008 21:59:06 +0000 http://wordpress.org/?v=2.3.1 By: Lee http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1665 Lee Thu, 19 Jun 2008 04:51:32 +0000 http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1665 Me again, thanks for the link to Modern Baking. I notice the original recipe calls for malt but you didn't include this in the home recipe. Did you try it and not like it or was it that a mistake? Just wondering. I thought it tasted great without sweetener but always willing to try otherwise. Lee <strong>Lee, I was just assuming most people don't have malt. It's there to help the yeast grow, but isn't a critical ingredient, so rather than frustrate people, I left it out. Add it back if you like- PJH</strong> Me again, thanks for the link to Modern Baking. I notice the original recipe calls for malt but you didn’t include this in the home recipe. Did you try it and not like it or was it that a mistake? Just wondering. I thought it tasted great without sweetener but always willing to try otherwise. Lee

Lee, I was just assuming most people don’t have malt. It’s there to help the yeast grow, but isn’t a critical ingredient, so rather than frustrate people, I left it out. Add it back if you like- PJH

]]> By: Lee http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1638 Lee Wed, 18 Jun 2008 04:45:17 +0000 http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1638 Hi PJ, Love your blog and the olive rolls, I have a small bakery and made a batch for a client to sample and he ordered 50! So I was wondering if you could send me the recipe from the magazine, so I can scale up. I'm still getting my head around baker's percentages, such a math dunce! (BTW I took a course with Jeff Hamelman this spring: so awesome! I'm coming back!) Also, is Modern Baker available online? I live in Kenya and mailing stuff from the US is iffy. Thanks so much! You can email me off line too. Lee <strong>Lee, try this link: http://modern-baking.com/bread_pastry/olive_bread_delivers/index.html It goes right to the olive bread recipe, plus takes you to Modern Baking's Web site. Glad you enjoyed your class with Jeff - stop by and say Hi if you come this way again. PJH</strong> Hi PJ, Love your blog and the olive rolls, I have a small bakery and made a batch for a client to sample and he ordered 50! So I was wondering if you could send me the recipe from the magazine, so I can scale up. I’m still getting my head around baker’s percentages, such a math dunce! (BTW I took a course with Jeff Hamelman this spring: so awesome! I’m coming back!)
Also, is Modern Baker available online? I live in Kenya and mailing stuff from the US is iffy.
Thanks so much! You can email me off line too.
Lee

Lee, try this link: http://modern-baking.com/bread_pastry/olive_bread_delivers/index.html
It goes right to the olive bread recipe, plus takes you to Modern Baking’s Web site. Glad you enjoyed your class with Jeff - stop by and say Hi if you come this way again. PJH

]]> By: carmella condello http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1442 carmella condello Thu, 05 Jun 2008 19:11:35 +0000 http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1442 how long is the starter good for. do u have to use it the next day. <strong>Carmella, it's really designed to be used within about 14 hours. If you don't use it, discard and start again when you know you'll be ready. - PJH</strong> how long is the starter good for. do u have to use it the next day.

Carmella, it’s really designed to be used within about 14 hours. If you don’t use it, discard and start again when you know you’ll be ready. - PJH

]]> By: Joyce http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1425 Joyce Wed, 04 Jun 2008 17:11:45 +0000 http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1425 Hi PJ, I tried these rolls again, and Wow they came out delicious. Don't know what I did wrong the first time. Could be the fact that I didn't have my glasses on and misread the recipe. I'll never do that again. Anyway, I just wanted you to know they were delicious and my house smelled like a bakery. YUMMY!! Keep these great recipes coming. Joyce <strong>YAY, Joyce! Thanks for checking back in- PJ</strong> Hi PJ,
I tried these rolls again, and Wow they came out delicious. Don’t know what I did wrong the first time. Could be the fact that I didn’t have my glasses on and misread the recipe. I’ll never do that again. Anyway, I just wanted you to know they were delicious and my house smelled like a bakery. YUMMY!! Keep these great recipes coming.

Joyce

YAY, Joyce! Thanks for checking back in- PJ

]]> By: Fran http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1348 Fran Fri, 30 May 2008 18:22:03 +0000 http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1348 My olive rolls are in the oven - they're beautiful! PJ - I just love this Blog. I've learned a lot just from reading everyone's questions and your responses. I made the rolls in the Zo. I resisted adding a little more flour cause I wanted the texture of the rolls just right. They were a cinch and smell so good. Hubby will love them! I only let the second rise go for 70 minutes and got terrific oven spring. Thanks! Fran My olive rolls are in the oven - they’re beautiful! PJ - I just love this Blog. I’ve learned a lot just from reading everyone’s questions and your responses. I made the rolls in the Zo. I resisted adding a little more flour cause I wanted the texture of the rolls just right. They were a cinch and smell so good. Hubby will love them! I only let the second rise go for 70 minutes and got terrific oven spring. Thanks! Fran

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1186 PJ Hamel Mon, 19 May 2008 20:13:54 +0000 http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1186 Jill, it's an acrylic 8-cup measure - we'll be selling a similar version starting in mid-august, I believe. I love it because I can see EXACTLY how much my dough has risen. Tammi, I would think the starter might be good for about 48 hours, but I wouldn't push it past that. Mag, it could be your moist environment... or if you used another kind of flour (not King Arthur), that would totally make the difference. King Arthur is a higher-protein, more consistent flour than the other national brands. So it's able to absorb more liquid. Jill, it’s an acrylic 8-cup measure - we’ll be selling a similar version starting in mid-august, I believe. I love it because I can see EXACTLY how much my dough has risen.

Tammi, I would think the starter might be good for about 48 hours, but I wouldn’t push it past that.

Mag, it could be your moist environment… or if you used another kind of flour (not King Arthur), that would totally make the difference. King Arthur is a higher-protein, more consistent flour than the other national brands. So it’s able to absorb more liquid.

]]> By: Jill http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1183 Jill Mon, 19 May 2008 18:37:45 +0000 http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1183 I'm interested in the container that looks like glass that the dough is rising in - do you sell it in the store or online catolog; if so price and availablity? I'm coming into the store at some point this summer as I need to look at all your wonderful goods. Thanks I’m interested in the container that looks like glass that the dough is rising in - do you sell it in the store or online catolog; if so price and availablity? I’m coming into the store at some point this summer as I need to look at all your wonderful goods. Thanks

]]> By: Tammi H http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1182 Tammi H Mon, 19 May 2008 18:29:19 +0000 http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1182 These rolls look lovely and seem fairly easy to make. How long can you keep the starter around? These rolls look lovely and seem fairly easy to make. How long can you keep the starter around?

]]> By: Mag http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1170 Mag Mon, 19 May 2008 12:10:22 +0000 http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1170 Sue, I had the same problem, I had to add more flour to get the dough to the point that it wouldn't be runny like batter. There was no way I could have shaped the dough into anything, it would have run across the countertop. I live on the water in the Atlantic maritimes, perhaps the high humidity here makes my flour moist to begin with. I keep it in the pantry. An article about adjusting amounts for climate is a great suggestion. Sue, I had the same problem, I had to add more flour to get the dough to the point that it wouldn’t be runny like batter. There was no way I could have shaped the dough into anything, it would have run across the countertop.

I live on the water in the Atlantic maritimes, perhaps the high humidity here makes my flour moist to begin with. I keep it in the pantry.

An article about adjusting amounts for climate is a great suggestion.

]]> By: Joyce http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1021 Joyce Tue, 13 May 2008 12:41:17 +0000 http://blog.kingarthurflour.com/2008/05/05/sandwich-central-rustic-olive-rolls/#comment-1021 Thanks PJ. I used active dry yeast. Maybe it was the flour. Since I have had the flour for awhile, I think I will just buy another bag of flour and try again. Thank you for the input. Joyce Thanks PJ. I used active dry yeast. Maybe it was the flour. Since I have had the flour for awhile, I think I will just buy another bag of flour and try again. Thank you for the input.

Joyce

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