Next test · Planned; not yet baked
A smaller panaderia batch with 60% hydration, down from 64%. The sugar stays at 30% of the flour weight. Most of the work is in the process: gentler shaping and a longer final proof.
The next dough
- 250 g all-purpose flour
- 150 g water — 60%
- 75 g sugar
- 25 g neutral oil
- 3.5 g instant yeast
- 4 g salt
- Breadcrumbs, for coating
Bake at 335°F. The biggest change should be the process, not more ingredients.
Process
- Mix, then give it a rest. After mixing, rest for 20 minutes. Knead or fold until reasonably smooth.
- Let the first rise do its work. Wait until the dough reaches about 1.5–2 times its original volume.
- Shape gently. Avoid compressing the dough while trying to make perfect balls.
- Give the final proof more time. Look for rolls that seem almost surprisingly puffy and light. An hour on the clock isn’t the deciding factor. The final proof may have needed more time in Batch 4; this is still a hypothesis to test.
- Check, then bake. Gently press one roll. If it springs back immediately, keep proofing. If it returns slowly and leaves a slight indentation, bake at 335°F.
Keeping 335°F follows the better color of Batch 4 compared with the earlier 350°F batch.
A fair next-day test
Put several completely cooled rolls in an airtight zip bag. Don’t store them loose in the oven or air fryer.