And some more

After my success with the Caraway Ciabatta Rolls, I was asked by the customer to come up with some new ideas, to ring the changes.

I had tried the Walnut Sourdough before in a loaf, as well as the carrot and coriander loaf; so it was an easy decision to make them into rolls, although I still did the carrot as a loaf.

The basic recipe is here,

 http://www.myitaliansmorgasbord.com/2013/07/20/bread-for-breakfast-foolproof-sourdough-rolls/

and I just add the extras, such as 15 g Caraway or 50 g chopped Walnuts at the autolyse.
It's slightly more complex with the Carrot and Coriander because the carrots have a high liquid content, initially I added 100 g of grated carrot and reduced the water by 100 g. Then 3 teaspoons of dried Coriander leaves. 

The dough was quite stiff but still took an extra 15 minutes to bake as the liquid was cooked out of the middle. It's here that a thermometer comes in handy, after 45 minutes the base was firm and sounded hollow, done by convention, but the internal temperature was only 70 degrees. (Gluten sets at 95)

Here are the doughs before baking,

Walnut.

you can see the carrot quite clearly.

I cut the Walnut dough into portions and baked for 20 minutes without shaping.

As you can see, they are fine.

Eventually the Carrot was done,

and after an impatient half an hour I could wait no longer.

I'm pleased with that one.