Ok, All my professional and not so professional bakers out there! I need help with a recipe.

[tfmc]

I use several base products made by Better than Bullion in many different flavors.
I have used them to create beef, and chicken flavored rolls using the BTB bases mixed with water as a type of broth and replaced the water in the recipe with the broth.
They turned out to be fantastic!
Now I want to expand on my new format using the BTB Ham Base as a broth replacing the water, along with shredded Gyurere or smoked gouda cheese. I would also like to add some Dijon mustard to the rolls..
My question is, Has anyone ever added Dijon mustard to a bread recipe, and how much would be good, not to affect the yeast growth and overwhelm the final product?
I am trying to create a Ham and cheese Dijon flavored roll to make sandwiches with.
Any help and guidance would be greatly appreciated.
Thank you

 

[retired baker]

I use several base products made by Better than Bullion in many different flavors.
I have used them to create beef, and chicken flavored rolls using the BTB bases mixed with water as a type of broth and replaced the water in the recipe with the broth.
They turned out to be fantastic!
Now I want to expand on my new format using the BTB Ham Base as a broth replacing the water, along with shredded Gyurere or smoked gouda cheese. I would also like to add some Dijon mustard to the rolls..
My question is, Has anyone ever added Dijon mustard to a bread recipe, and how much would be good, not to affect the yeast growth and overwhelm the final product?
I am trying to create a Ham and cheese Dijon flavored roll to make sandwiches with.
Any help and guidance would be greatly appreciated.
Thank you

I used to make sub rolls with asiago cheese.
Flatten a proofed bun, smear a bit of mustard, spread the filling and just roll it up. go easy on the filling or the insides will collapse and leave a big empty pocket.
A deep cut before baking will open it up and let the cheese bubble.

 

[tfmc]

Thanx for the reply. I appreciate it.
I was looking for information on adding the Dijon mustard to the wet ingredients before mixing with the dry.

 

[Norcalbaker59]

Thanx for the reply. I appreciate it.
I was looking for information on adding the Dijon mustard to the wet ingredients before mixing with the dry.

Look up a recipe for senfbrot, a German bread with mustard mixed into the main dough.

 

[tfmc]

Thanx for the reply! I appreciate it.
I found a couple but they all seem to be the same like this one.

SENFBROT - GERMAN MUSTARD BREAD

For an updated version of this post CLICK HERE Facebook friend and co-baker David Wolfe asked me to help him understand som...

hanseata.blogspot.com

They all use something called a Preferment and a Soaker that uses wheat meal and rye meal and takes about 2 days to make.
I am just looking for some advice on using the mustard in standard recipes like a ciabatta or sandwich-type rolls.
Thanx again

 

[retired baker]

Thanx for the reply. I appreciate it.
I was looking for information on adding the Dijon mustard to the wet ingredients before mixing with the dry.

Dijon is subtle, you'll never taste it if it gets mixed into the dough.
Try it and find out.

 

[Norcalbaker59]

Thanx for the reply! I appreciate it.
I found a couple but they all seem to be the same like this one.

SENFBROT - GERMAN MUSTARD BREAD

For an updated version of this post CLICK HERE Facebook friend and co-baker David Wolfe asked me to help him understand som...

hanseata.blogspot.com

They all use something called a Preferment and a Soaker that uses wheat meal and rye meal and takes about 2 days to make.
I am just looking for some advice on using the mustard in standard recipes like a ciabatta or sandwich-type rolls.
Thanx again

The advice is right there—you need a general idea of the Baker’s percentage range for adding mustard to dough.

Since you don’t yet know where to start with incorporating mustard, use established recipes as a guide. Look at a senfbrot recipe, for example: add up all the flour in the preferment, soaker, and main dough. Then divide the weight of the mustard by the total flour weight.


That gives you the ratio of mustard to flour.

For example, if the preferment has 110 g of flour, the soaker 60 g, and the main dough 475 g:

110 + 60 + 475 = 645 g total flour

If the mustard used is 65 g:

65 ÷ 645 = 0.10

That tells you when creating your own dough recipe, you can start experimenting with mustard anywhere from 1% - 10% of the total flour weight.

Now look at the mixing instructions of the main dough to see how mustard is added to a dough…

 

[tfmc]

The advice is right there—you need a general idea of the Baker’s percentage range for adding mustard to dough.

Since you don’t yet know where to start with incorporating mustard, use established recipes as a guide. Look at a senfbrot recipe, for example: add up all the flour in the preferment, soaker, and main dough. Then divide the weight of the mustard by the total flour weight.


That gives you the ratio of mustard to flour.

For example, if the preferment has 110 g of flour, the soaker 60 g, and the main dough 475 g:

110 + 60 + 475 = 645 g total flour

If the mustard used is 65 g:

65 ÷ 645 = 0.10

That tells you when creating your own dough recipe, you can start experimenting with mustard anywhere from 1% - 10% of the total flour weight.

Now look at the mixing instructions of the main dough to see how mustard is added to a dough…

Thanks for the advice!
Since I am only a "Hobby" baker, that is what I was looking for.
Now I will go forth and put your instructions to great use.
Thanx again!