Ok...I'm a short-order cook that's opening a Diner style restaurant. Cooking eggs on the grill, bacon, great hashbrowns, pancakes, french toast, hamburgers, club san, blt's and so on and so on, that's like second nature to me. Bakery items...that's a weak point for me, which is why I've been working on a number of different recipes for breads and cinnamon rolls. Actually, I do have a set of recipes that I like and am working with...now it's just trying to refine them to work with 1) elevation, 2) refrigeration, and 3) oven temp.
Now...I'm currently working with residential equipment. That means a smaller mixer, working with whatever bowls and containers we might have, and a regular household oven along with a store bought pizza stone (you gotta cook artisan breads on a stone). Given that, my breads and cinnamon rolls aren't turning out too bad. Ok, they still need some work...I'll explain.
This recipe is a great buttery dough with honey. There actually isn't any sugar in the dough but the rolls still have a really great taste allowing for a great tasting cinnamon roll. However, with the dough being too stiff (not wet enough), the completed cinnamon rolls were a bit dry. Don't get me wrong - they still tasted great...and they have all been eaten, but still, there were a bit dry. Also, I didn't have enough of the filling in them so that's another thing that I'll work on. Looks like more testing and tasting and then testing again.
For the breads, I cooked a French Boule, Deli Rye, and Chocolate Bread.
While the completed products weren't dry at all, the breads really didn't 'spring' like they should have in the oven. The results were a bit odd shaped loaves but what the heck - they tasted GREAT!!