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Sunday afternoon I prepared seven batches of the dry ingredients (18oz of flour, 2tsp yeast, 2 tsp salt) and placed them in bags. Mise-en-place, if you will. One of the seven bags is missing because it's now combined with 12-13 fluid ounces of water.
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| If you don't have one of these, you ought to. Yes, I said "ought." It is a moral imperative. I hate kneading by hand and I don't have the space anyway. |
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| The first batch is done. 6 more to mix and rise. |
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| Three batches are already rising. |
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| All seven rising. |
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| Parchment paper and cookie sheets ready to go. |
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| After about an hour, I can see the first batch is rising. How do I know it was the first? By the position of the bowl on the table. |
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| Now we shape each batch into some form. I am not very good at this part. |
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| Everyone is shaped, rising again. That's seven trays of 12 rolls each. |
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| Don't forget to do the dishes. A clean kitchen is a must for safety and smooth operation. No, I am not messing with you. This is why my wife calls me her favorite kitchen gadget. I think. |
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| Bakin' away... |
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| First batch is DONE. I wonder how good they are. |
After they all cool for a few hours I will bag them in a huge Zip-Loc bag (have you ever seen one? You can fit a week's laundry in one!). Tomorrow they will be consumed by my colleagues at work.
