New Query for all my Professional Bakers out there. Adding flavors to bread dough

[tfmc]

OK guys,
Are there any books or recipes for adding flavors to bread dough before baking, to allow the flavor to be pronounced in the final product?
Ie... I make beef-flavored dinner rolls when beef is the main course of the meal.
using beef broth as the main wet ingredient instead of water.
Sometimes I add caramelized onions to the dough as it is mixing to further enhance the flavor.
It gives the rolls a nice beefy and onion flavor to accompany the main course.
Are there any other bakers out there who might do the same with different flavors?
Another example, I was thinking about making rolls using
Ham broth, Honey, Dijon mustard, and pineapple juice as the wet ingredients to mimic the homemade Ham glaze for a spiral-sliced ham.
Then I could add Smoked Gouda cheese to the dry ingredients as a final smoky addition.
I know it might sound weird, but my flavored rolls are a big hit when I make them for lunch.
I guess I am trying to figure out the ratios of all the flavors to make the rolls enhance the meal.
Any help or comments, good or bad, would be more than welcome.
Thank you

 

[Norcalbaker59]

OK guys,
Are there any books or recipes for adding flavors to bread dough before baking, to allow the flavor to be pronounced in the final product?
Ie... I make beef-flavored dinner rolls when beef is the main course of the meal.
using beef broth as the main wet ingredient instead of water.
Sometimes I add caramelized onions to the dough as it is mixing to further enhance the flavor.
It gives the rolls a nice beefy and onion flavor to accompany the main course.
Are there any other bakers out there who might do the same with different flavors?
Another example, I was thinking about making rolls using
Ham broth, Honey, Dijon mustard, and pineapple juice as the wet ingredients to mimic the homemade Ham glaze for a spiral-sliced ham.
Then I could add Smoked Gouda cheese to the dry ingredients as a final smoky addition.
I know it might sound weird, but my flavored rolls are a big hit when I make them for lunch.
I guess I am trying to figure out the ratios of all the flavors to make the rolls enhance the meal.
Any help or comments, good or bad, would be more than welcome.
Thank you

No one can give you a definitive ratio of water to stock or add-ins to dough because it all depends on your dough’s unique characteristics. The type of dough, the brand and blend of flours, any preferments or yeast used, and your fermentation techniques all influence the final flavor and texture of the base dough.

I can use the exact same baker’s percentages and techniques to make five batches of dough, but change the flour blend in each—AP and rye in one, AP and bread flour in another, AP and whole wheat in a third, all bread flour in a fourth, and all AP in a fifth. Every batch will vary in flavor, aroma, crumb and crust texture, color, and rise.

Your recipes, methods, and ingredients are specific to your kitchen. To develop a flavor profile you enjoy, you’ll need to experiment with what you use and how you work.

That said, I highly recommend researching books on flavor pairing. Matching beef with beef or pork with pork can make a meal fall flat. Instead, think about how different elements of a meal can complement and elevate the main flavors rather than simply repeating them. Complexity in flavors and textures make for a memorable meal.

 

[tfmc]

Norcalbaker59, Thank you for your reply and information.
It totally makes sense.
Typically, when I make any type of bread, I would use bread flour with the higher gluten content,
And when I make muffins or cakes, I use AP flour.
I like your thoughts of,
"Matching beef with beef or pork with pork can make a meal fall flat. Instead, think about how different elements of a meal can complement and elevate the main flavors rather than simply repeating them. Complexity in flavors and textures makes for a memorable meal."
I have also attached a recipe I created for the rolls.
They came out soft and delicious.
If you make them, let me know what you think.

 

[Norcalbaker59]

Norcalbaker59, Thank you for your reply and information.
It totally makes sense.
Typically, when I make any type of bread, I would use bread flour with the higher gluten content,
And when I make muffins or cakes, I use AP flour.
I like your thoughts of,
"Matching beef with beef or pork with pork can make a meal fall flat. Instead, think about how different elements of a meal can complement and elevate the main flavors rather than simply repeating them. Complexity in flavors and textures makes for a memorable meal."
I have also attached a recipe I created for the rolls.
They came out soft and delicious.
If you make them, let me know what you think.

When it comes to layering flavors, simply repeating the same flavor results in a flat, one-dimensional experience. It’s like wearing a black shirt, black trousers, black belt, black socks, and black shoes. Sure, it matches—but it’s visually dull. The same principle applies to food: each component of a meal should complement the others, especially the entrée.



A good starting point for flavored breads and rolls is to explore traditional herbs and spices used in classic beef or pork dishes. From there, broaden your palette by looking at flavor profiles from different global cuisines. This not only deepens the flavor but adds complexity and interest.



The same approach applies to cheese. Go beyond the standard options commonly used in baking. Whenever I buy cheese, I always ask the cheesemonger to recommend at least one variety I’ve never tried before. It’s easy to get stuck in a rut and keep buying the same things—but cheese is one of the easiest ways to introduce something new and exciting to a baked good. Cheese brings both flavor and texture, so don’t be afraid to explore beyond the most commonly used cheeses.



Replacing water with a flavored liquid is standard practice in both cooking and baking, but don’t stop at meat stock. Water can be infused with herbs, spices, edible flowers, or even aromatic leaves to add subtle layers of flavor. The possibilities are nearly endless.



A quick note on flour protein content: high-protein flour (a.k.a. bread flour) isn’t necessary for most breads and rolls. In enriched doughs like brioche, where fat and sugar are high, a stronger flour is helpful to maintain structure. But for everyday breads and rolls, high-protein flour often results in a tough, chewy crumb.



Personally, I never use 100% bread flour in my daily baking. Just this morning, I baked a sourdough loaf using 70% unbleached all-purpose flour (11.7% protein) and 30% unbleached bread flour (12.7% protein). The result? Great rise, beautiful color, a crispy crust—and I know from experience it won’t be hard or chewy. I encourage you to experiment with medium-protein flours in your non-enriched doughs. You might be surprised by the results.


This is the loaf I baked this morning.

 

[Sharzi]

OK guys,
Are there any books or recipes for adding flavors to bread dough before baking, to allow the flavor to be pronounced in the final product?
I

I use all different seasonings, also sauces like sweet and sour, BBQ, honey mustard, etc. Fresh garlic and spinach is good too. All sorts of cheeses make for interesting flavors. Asiago tastes awesome with the garlic.

 

[tfmc]

I use all different seasonings, also sauces like sweet and sour, BBQ, honey mustard, etc. Fresh garlic and spinach is good too. All sorts of cheeses make for interesting flavors. Asiago tastes awesome with the garlic.

Thanks for the reply. I also make an Onion, Garlic, Parmesan, and Asiago cheese bagel that comes out great. I freeze them and then cut them up to make croutons and bread crumbs for other recipes.