Friday, May 16, 2014

High altitude cinnamon rolls

A quick note from my cell: I'm paying closer attention to the effects of altitude on our bakery products at Oakland Feather River Camp this season. We used our standard sea-level cinnamon roll formula without modification. After a two-day ferment in the refrigerator, I made about 30 rolls.

They were then proofed them until one and one-half their original size (instead of doubling). I let oven spring do the rest. The result was cinnamon roll with around one-half less of the centers popping out. The rolls were baked at 325 degrees F. in a convection oven. 

Oakland Camp is located at 3,500 elevation. My next adjustment us to use about 10 percent less yeast. More to come.

2 comments:

  1. Yummmmmmmmmm! You should talk to Heather Ann. She makes Cinnamon Rolls here in Utah at the 4500' elevation often enough and they turn out quite good. I am going to try a batch of sourdough bread with Kale blended into the dough. It should be interesting to say the least. Maybe add an herb or two too.

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