Re: British bread rolls - taxonomy

On 2021-09-23 2:27 p.m., Gordon Henderson wrote:
> In article <[email protected]>, Graham  <[email protected]> wrote:
>> A long but interesting article:
>> https://tinyurl.com/283adc2m
> 
> It's a nice article, but just goes to show that almost every baker in
> every town, county and country has their own form of a roll - (bap,
> etc.) a small lump of bread usually round, designed to hold butter,
> bacon and/or egg or other cooked meat of some sorts, topped with pickles
> or even "salad", etc.
> 
> Sometimes even some cooked beef called a "hamburger" ;-)
> 
> In Scotland, we've had the concept of the "morning roll" for many years
> (centurys, possibly) which are often very well fired to the point of
> being almsot black on-top.  Saves toasting them..
> 
> Might be intersting to compare with the Devon or Cornish Pasty - basically
> pastry designed to hold a savoury filling in dirty hands...
> 
> Not that economical for small bakery to make them now when the
> supermarkets have it all but wrapped up, but I used to make
> a few trays of them for a local charity's summer BBQ on occasion.
> 
> Cheers,
> 
> -Gordon
> 
I occasionally make rolls using the tangzhong method. Friends and family 
really like them and their soft crust resembles typical baps.
All sorts of heritage grains are now available in my supermarket in 
small, expensive bags. I bought some Red Fife flour from a local farmer 
but couldn't get a decent loaf out of it, so I went back to normal hard 
wheat flours.
Supermarkets here (Calgary) sell a range of breads but I think most are 
from a central factory that delivers frozen, ready formed loaves. They 
don't have the texture of artisan loaves.
Graham