These Rolls are for the Birds – Six-Seed Garlic Onion Poolish Rolls and a Mardi Gras #Giveaway! GIVEAWAY CLOSED.

January 28, 2013 at 9:08 am | Posted in Bread Baking Day, Breads, Twelve Loaves, Yeastspotting | 261 Comments
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I had the strangest thought the other day.  Actually, it’s not too strange, it’s something I’m sure a lot of people think about, but I put a virtual spin on it.  Wouldn’t it be great if our lives were equipped with system restore?  I know, I know..many wouldn’t change a thing..happy with their lives, lessons learned etc etc etc, but for some, like me..I wouldn’t mind a few ‘safe points” to go back to.  I have three in mind and those are three where I would take a tight left instead of a swooping right, at that proverbial fork in the road.

6 seed Garlic and Onion Poolish Rolls

Two of these ‘safe points’  are pretty deep, but one is kind of trivial and you’re probably going to laugh.  I wish I could go back to early 2009 and save Herbie, my super-duper, high-octane sourdough starter ‘who’ (it’s alive!) was a little over 2 years old when I started to neglect him.

I could have saved him…but I gave in and gave up because I had taken and continued to take a LONG break from artisan bread baking.

I did resurrect Herbie twice, using the same grape starter method by Nancy Silverton, (aptly named Herbie #2 and Herbie # 3), but, I killed #2 in a turned off oven I turned on..and #3 never really had a shot..I neglected ‘him’ from the start because I just wasn’t baking enough bread to properly nurture him.

shaping rolls

OK, so to the point.  During my years (mid-2006-2009) with Herbie #1 aka super powered Sourdough Starter, I was an artisan bread FA-NA-TIC.  I had/have an amazing baking stone and a long-handled peel.  I bought couches, bannetons/brotforms, special flours, barley malt powder and syrup, wheat bran, oat bran etc.  I kept a drawer full of sharp razor blades and lames for slashing the dough (or any intruders) and an old, tattered roasting pan, for pouring water and/or ice cubes into for steam, which gives you that rustic, crisp crust.. lived on the floor of my oven, permanently.

I even purchased a ‘special’ spray bottle for misting the dough, depending on the recipe.  It had a smiley face on it.  It made me HAPPY.

Yeah, it doesn’t take much to make me happy.

My bread baking obsession intensified to the point where I split Herbie into several smaller starters…like firm starters, whole wheat starters, and oat starters.  I coddled pieces of old dough from one bread to firm, bubbly life to make other breads.  I was baking boules, loaves, baguettes, rolls…you name it, A LOT..and just about every.single day in 2008, up until I annihilated my knee late that September.

Poolish Rolls

My kitchen had become a bread bakery.  My signature scent was Eau de Wild Yeast and flour, my baby powder.  I couldn’t seem to get either off of me completely, at least in my mind..and I liked it.

Once my obsession came to a screeching halt when I went down for the count with the mangled knee, I figured I’d start up again once I healed. Surprise! A mass of torn ligaments do NOT heal quickly if you don’t have rock-hard football player quads.

I don’t and would never want rock-hard football player quads, but that’s beside the point.

6 seed Garlic and Onion Poolish Rolls

SO, after surgery and a year of grueling physical therapy – which I cut short, the desire to bake artisan breads ebbed.  I figured it would be a long time before I got back into baking any breads that required much more effort than opening a packet of active dry yeast. I figured it would be a long time before I enjoyed intensely flavored, crusty, amazing crumbed breads unless I purchased them from an artisan bakery, but it still isn’t the same as ‘sculpting’ your own from the ground up and adding things you would never find in breads at commercial bakeries, to experiment and suit your taste.

BUT, then..a few weeks ago I laid eyes on these gorgeous German poolish rolls by Angie of Angie’s Recipes.

How could I forget?  You don’t need super power starters that you have to build and nurture for weeks (and it takes even longer to bring it to that high-octane level), then continue to nurture forever, to get sensational, rustic breads – there’s a poolish, biga, levain, sponge..or whatever you want to call it.  Anywhere from several hours to a day or two of fermentation, then you use it all in one bread recipe – no wild yeast sourdough starter, which can take weeks to develop when capturing the yeast yourself via the air, fruits etc.., blowing their last bubble of life when you quit on them.

Poolish Rolls

Of course there was a bit of a caveat.  You know me and metrics if you read my blog regularly.  The gram switch on my scale is broken, not to mention I don’t trust my scale very much anyway.  Yes, I know..time to shell out money for a new one, but until then, I needed a good hard roll recipe in US measurements (I also don’t trust online conversion charts –  .000345678 cups of flour = what??).. and THIS ONE from King Arthur looked pretty close to Angie’s, so I used that.  I changed the recipe a bit – making 6 large rolls instead of 12 small rolls, using bread flour, and I added sugar to the main dough because ‘yeasties’ looooove granulated sugar and feast on it ravenously, swelling up like the Stay-Puff Marshmallow Man – aka, big rise, big oven spring.

I also used the cold fermentation method a little differently than written in the recipe.  After letting the dough rise at room temperature for 2 hours, I deflated it and let it do a slow rise for, was supposed to be overnigh, two days at the most, but life got in the way, so I would come home..deflate it again..and let it do its slow rise..for almost 5 days.

6 seed Garlic and Onion Poolish Rolls

I figured I probably killed it and would end up with flat, dense rolls..but much to my surprise..I didn’t, they puffed and puffed and puffed and felt sturdy, meaning lots of structure in the dough.  Not to mention, the flavor and complexity of the dough intensified the longer it chilled, similar to the artisan breads from my year of obsessive bread baking.

Here’s the best part – I kneaded 6 types of seeds, plus dehydrated garlic and onion into half the dough, you know, like ‘Everything Bagels’ but with A LOT more ‘everything’ – inside-out.

I’ve noticed that ‘Everything Bagels’ no longer give you a ton of ‘Everything’ like they used to, no matter where I buy them. Have any of you noticed the same in your necks of the woods?


The seeds I used were; shelled sunflower kernels, pepitas (shelled pumpkin seeds), poppy seeds, black sesame seeds, white sesame seeds and flax seed.  With the bits of garlic and onion, plus a sprinkling of fleur de sel on top, along with more seeds…I struck gold.

Poolish Rolls

I tried to make a pretty design with the seeds to submit to Bread Baking Day #56, Decorative Breads, hosted by my dear friend, Jenni of The Gingered Whisk, but once baked, the design sort of came apart.  I still think they look kind of cool, so what the heck!  I’m submitting the plain rolls to the January Twelve Loaves, Simplicity, A Clean Slate, founded and hosted by another dear friend of mine, Lora from Cake Duchess.

I’m also submitting the seeded rolls to Yeastspotting..a weekly bread baking showcase hosted by Susan of Wild Yeast.

Six-Seed Garlic Onion (or not) Poolish Rolls
Adapted from King Arthur Flour
Makes 6 large rolls

1/2 cup lukewarm water
1 cup Bread* or All-Purpose flour
1/8 teaspoon active dry yeast

all of the poolish
3 1/2 cups Bread* or All-Purpose flour
1 cup lukewarm water
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon active dry yeast

2 tablespoons, each; sunflower kernels, pumpkin seeds (green are shelled), flax seed, poppy seeds, black sesame seeds, white sesame seeds, dehydrated garlic and dehydrated onion..about 1/4 to 1/2 cup reserved for topping (optional..and you can use any combination of seeds, aromatics like)  Save any leftover seed combo for other bread baking or uses..or just eat it)  Use only 1 tablespoon of each if only adding the seed combo to half the batch of dough, like I did.

fleur de sel or coarse sea salt

1 cup hot water when ready to bake

* Bread flour is higher in gluten and will give you a chewier crumb and thicker crust than AP flour, which gives you a fluffier crumb and thinner crust. If using Bread Flour, you may have to increase the amount of water in the main dough.  Go by feel.

1.  Make Poolish – Sprinkle yeast over water – let dissolve then stir in flour until incorporated.  Cover and let it do it’s thing at room temperature overnight. The surface should be covered with little bubbles after several hours.

2. Using your hands, a hand mixer, stand mixer or bread machine dough cycle (ingredients in the order suggested by the manufacturer) combine the poolish with the all of the dough ingredients until no longer sticky.  If you’re using the seeds, garlic and onion, knead in 1/2 to 3/4 cup of it once you have a cohesive dough.  They will keep popping out, but just keep kneading and shoving them back in (a stand mixer or bread machine knead makes this part easy).

3. Continue to knead the dough until somewhat smooth and elastic (it won’t feel smooth with all the seeds, IF you used the seeds).  Place it in a lightly oiled bowl, cover and let rise at room temperature for 2 to 3 hours.

3. After the room temperature rise..fold the dough down to deflate it, then cover the bowl again and let rise in the refrigerator overnight.

4.  Remove the dough from the refrigerator and on a floured board, divide the cold dough into 6 equal pieces.  You can weigh each piece or just eyeball it.  It doesn’t matter if they’re EXACTLY the same size, but you want it close.  Take one piece of dough at a time..covering the remaining pieces with plastic wrap, and shape into balls or torpedos or teardrops (A torpedo with only one end tapered).  I’ve linked both shapes to videos on how to do it to get maximum rise, oven-spring and spread/bloom from the slash.

5. Place each shaped roll on a parchment lined baking sheet (I used a 12 x 17 cookie sheet to fit them all without the chance of them touching while rising), then cover with lightly oiled plastic wrap.  You will need two or three pieces to cover them all sufficiently so no air seeps in, but you want to give them room to rise, so cover loosely but tuck ends of plastic wrap under baking sheet.  Let rise two to three hours,  They should double in size, as you see in my photos.

6.  About 30 minutes before the final rise is finished, place an old roasting pan or cast-iron skillet on the floor of the oven. Pull out all the racks except the middle rack, where you will be placing the baking sheet.  Preheat the oven to 450 degrees F.

7.  Uncover the rolls.  If you’re using the seed, garlic, onion mixture, lightly spray or brush  a little water on each roll, and top with reserved seed mixture, then sprinkle lightly with fleur de sel or coarse sea salt.  The water will help it all stick.  Give the rolls  a light dusting of whatever blade you’re using doesn’t stick to the dough when slashing.

8.  Using a super sharp chef’s or serrated knife, razor blade or lame..slash each roll about 1/4-inch deep down the center (vertically for torpedo rolls).  It should start to open within seconds and you’ll see the lovely, bubbly structure of your dough in the slit, which is a good sign.  If your blade isn’t super ‘cut paper’ sharp, you will tear and deflate your beautiful rise, plus, you won’t get maximum oven-spring or that beautiful spread down the center which gives you a light, fluffy interior.  Here’s a video on how to slash risen bread dough,

9.  Have ready 1 cup of hot water.  Open the oven door and quickly slide the baking sheet with the rolls onto the middle rack, horizontally so they bake evenly..then quickly pour the hot water into the pan or skillet on the oven floor.  You should hear a sizzle sound.  Shut the oven door immediately.  The steam from the water is what gives you an amazing crust.

10.  Bake for 25 to 30 minutes until the rolls are golden brown.  You may not be able to tell with the ones coated with seeds, but the center of the roll where you slashed it will be wide open and lightly colored (the seeds make it look opposed to plain rolls).  Remove rolls from the oven and immediately place them on a baking rack to cool.  Enjoy hot or cooled down!

In a few days I will have an amazing tuna or chicken salad sandwich recipe, using the seeded rolls.

Now to the GIVEAWAY!  Just in time for Mardi Gras!  I’m SO excited about this one because I’ve only heard amazing things about Sucre in New Orleans, especially their handcrafted macarons. Go look while I wait. *tapping fingers*

Don’t they look incredible?

Patty from Sucre contacted me and asked if I’d like to host a giveaway for one of their AMAZING King Cakes plus a bag of Fresh Pecan Praline Roasted Coffee.  She sent one to me to try, and let me tell you, having never tried an ‘official’ King Cake before, I’m now hooked.  There’s a reason the Washington Post called it the BEST King Cake!

We received it in the mail Friday and it looked even better than the photo, plus it was bigger! They even included the plastic baby and beads.  If you feel so inclined, you could wear the beads while you eat it.

I did.

Once it was opened, we started to slice it with a knife neatly and equally.  One bite and we turned into savages and tore pieces off.  It was gone in 20 minutes!  The two tiny pieces left, in the last photo, I had to beg for, then rip from eager hands just to show you all how fast it went!

I WISH I had another one.  Moist, lightly sweet bread with a thick tunnel of creole cream cheese running through it.  O.M.G.  OH, and the was perfect!  Again..I wish I had another one, do you hear me, Patty??

I’m not a coffee drinker, but I couldn’t resist tasting the Pecan Praline Roasted Coffee.  It was the best coffee I ever had, but, again, I don’t drink coffee.  However, according to everyone it was “incredible”. ‘slammin’, “best flavored coffee I ever had” etc.

SO, here’s how to win this luscious King Cake and coffee.  Just leave a’s as simple as that.  For bonus entries;

1.  Like Sucre on Facebook

2.  Follow Parsley, Sage & Sweet on Twitter

3.  Tweet this Giveaway – Win a King Cake & Pecan Praline Roasted Coffee from Sucre in New Orleans.  Leave a comment for a chance to win!

Please leave a separate comment for each bonus entry.

This Giveaway ends Monday, February 4th, 2013 at 11:59 pm EST.  A winner will be chosen using  If I don’t hear back from the winner in three days after the announcement, another winner will be chose

UPDATE: My friend, Megan of Delicious Dishings is also giving away a King Cake and Pecan Praline coffee from Sucre, so for a second chance to win, pop on over to her GIVEAWAY and leave a comment!  Her giveaway ends at 11:59 p.m. EST on Sunday, which is tomorrow, so hurry!

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  1. What splendid rolls! They look perfect and could be sold in any gourmet bakery.



  2. Give me some ham and mustard and I’ll be very happy.

  3. Being a La native living in North Texas almost 8 yrs I haven’t had a king cake since moving here! Help a girl out! Send me that cake and coffee! 🙂

  4. Liked Sucre on FB, follow you already on twitter, tweeted the giveaway. And here is my comment: I tried king cake for the first time last year. I can’t wait to try my hand at making it. I work with a lady from NOLA so hopefully she can provide on honest critique. But if I won, then I could critique my own… 🙂

  5. King cake! Yum.

  6. I liked Sucre on FB.

  7. I follow you on twitter.

  8. King Cakes are the most delicious things for mardi gras (yes.4eva.r(atgmaildotcom)

  9. liked on facebook

  10. i follow on twitter @vivaciousgold

  11. I drove my daughter to a Cotillion in Baton Rouge and sought out a local King Cake to bring home…yours looks a little more artisan, and I would love to violate my New Years resolution with that baby!!! And btw, those rolls rose for 5 days?….I can neglect that well. I just may try them, we have supper club here next weekend…I may dig out my red star and check the date!!!!

  12. And I liked Sucre on FB….can’t wait for my next trip to Nola!

  13. Looks really good! Thanks for the reminder to feed my starter, too!

  14. Love your blog and love this giveaway! The King Cake os beautiful…would love to win it!

  15. I remember reading about Herbie(s) death. Poor thing. And you are a bread resurrection queen baking machine. The rolls look amazing and I love all the seeds on them. Really nice king cake too!

  16. I already follow you on twitter

  17. This cake really sounds wonderful. Love your review and description of it. Thanks.

  18. Like Sucre on Facebook (Margaret E. Smith)

  19. Follow Parsley, Sage & Sweet on Twitter (peg42)

  20. Tweeted:

  21. I love king cakes! Especially when I win the crown!

  22. And I follow you… @jessfuel

  23. These rolls look so professional my friend 😀

    Choc Chip Uru

  24. I would love to win that cake. It sounds delicious.

  25. Oh my god Lisa! I could´ve written this post! I had Nancy S. starter for five years, alive and kicking and baked my life from it, the best being the bagels. And bought baskets, peels, stones, water bottles, razors, etc. It was so strong I kept it in the fridge, sleeping, for months at a time, and it would come back to life after the 3 day feeding, man, it was amazing! The sad part is that when I moved out (a divorce) I forgot it in the fridge! My most prized possesion and I just forgot about it. I would go back to that moment and bring it with me, ABSOLUTELY! You wouldn´t believe the times I wished I could. I miss my perfect, strong starter. The second one didn´t work as well. I have it in the fridge but I doubt it will be restored…but I´ll give it a try, right now! I´ll let you know in a few days

  26. That bread looks amazing!! I seriously need to work on my bread baking. Every winter I say I’m going to spend my weekends baking bread and making soup and then things just get scheduled and it doesn’t happen.

    I’m getting some treats from Sucre too. I’ve never had king cake either, so I’m looking forward to trying it! (No need to include me in the giveaway… I’ll be hosting my own soon.)

  27. I was so looking forward for another of your wonderful posts – and here it comes!!
    GREAT rolls !!
    It’s after midnight here and just looking at these photos and my tummy is screaming for one roll

  28. I’ve never tried King Cake, but am an absolute coffeeholic! And I am leaving my computer RIGHT NOW to go make a starter for bread baking later in the week on my day off!

  29. Your rolls look amazing! I can’t believe it’s already close to time for King Cake, Mardi Gras, and Lent.

  30. I follow you on twitter @amylou61

  31. tweeted

  32. I have never tried a King cake, but have always wanted to try one. Thanks for the chance to win.

  33. I liked Sucre New Orleans on FB: Ann Fantom

  34. LOL – love the pseudo-sourdough-ness of it 🙂 I’m happy to share some starter with you… LOL. And the finished rolls look amazing!! Love the seed mix.

  35. And I liked Sucre on FB.

  36. And I already follow you on twitter. 🙂 (and your blog is telling me I am commenting too quickly… I don’t think it realizes how awesome your giveaway looks!!)

  37. And, finally, tweeted the giveaway:

    Why does your blog assign me the frowny/angry face???

  38. Oh yes please – king and coffee me!

  39. Like Sucre on Facebook

  40. Follow Parsley, Sage & Sweet on Twitter

  41. I ❤ NOLA

  42. I follow you on twitter

  43. and I like Sucre on FB (and in real life)

  44. I am dying to win this!! I have been looking for some good king cake around Chicago and it’s been a total failure :-/

  45. I like Sucre on facebook!

  46. following on twitter @jfong1130

  47. tweeted:

  48. Looks and sounds delicious, would be great to try.

  49. Gorgeous! Your loaves look like something you’d buy in an artisan bakery!

  50. I’ve been to Sucre many times and I can vouch for this cake being amazing! Would love to win this one!

  51. I wish I could bake that good. Those rolls look amazing, and so does the king cake.

  52. First, your loaves look gorgeous! As you know, I’m just became a bread baking fanatic over the last year and these will be bookmarked for future use. Love all the seeds! And actually, I just made a king cake for the first time. Tasted wonderful but I’ve never had an authentic one so I have no clue if I got it right or not 😉

  53. I follow you on Twitter

  54. I’ve been to New Orleans several times, but have never tried King Cake. I’d love to try it.

  55. I follow you on twitter (ljskop).

  56. The cake looks delicious and I would love to try the coffee.

  57. I Follow Parsley, Sage & Sweet on Twitter(Kellydsaver)

  58. tweet

  59. This looks delicious!!!

  60. King cake! Yum

  61. follow you on twitter

  62. Wow great photos the are really eye popping. Having been to Europe many times these rolls look and I am sure taste like the one over there. Great job and love the seed combinations.

  63. Never had King cake

  64. I’m getting ready to go to New Orleans for the Super Bowl and I can’t wait to try some King Cake. It sounds so good teechbiz at gmail dot com

  65. I’m following Sucre on Facebook now & I plan to stop by there to try some when I go to new orleans!!!

  66. I’m following you on twitter. I’m @thriftymaven so you can check

  67. here’s my tweet link:

  68. Liked FB and Following, the buns look so delicious.

  69. love king cakes

  70. Thanks for the giveaway! I love king cake.

  71. How gorgeous!

  72. I am absolutely wretched about sourdough starters. I forgot my last attempt and discovered it days later, a whole bowl full of mold!! Yuck!! This sounds like something I could actually manage. 🙂 And your rolls are GORGEOUS!! 🙂

  73. Have never tried King cake, would love to win one… (and I love coffee!)

  74. Like Sucre on Facebook

  75. I haven’t tried King cake before, I would love to win one!

  76. I Like Sucre on Facebook.

  77. Tweeted.

  78. those look absolutely delicious!!!! i bet they look amazing for dinner parties!

  79. Your rolls are gorgeous! I used to bake alot of artisan breads too but like you said, the upkeep of my starters was too much after awhile. If I was selling the breads, different story!

  80. Your poolish rolls look fantastic! I would love a dozen! I would also love me some King Cake and coffee! I’ve got to order some Sucre macarons soon!

  81. I liked sucre on FB.

  82. Been following you on Twitter since last May 🙂

  83. Tweted! You saw it! ;D

  84. I love Sucre and I love their King Cake and macarons..SO SO MUCH! I live 30 minutes from them, but would love a freebie!

  85. Liked Sucre on Facebook.

  86. Tweeted.

  87. follow you on Twitter

  88. What an exquisite bread recipe!! Its about time i tried this at home

  89. Liked sucre on fb (teri)

  90. i wanna win delish!

  91. . Like Sucre on Facebook

    kelly nicholson

  92. Follow Parsley, Sage & Sweet on Twitter


  93. tweet

  94. i like sucre on fb as susan wiener.


  95. twitter follower of PS&S as sherri2345.


  96. tweeted your giveaway as @sherri2345 here


  97. Good grief, Lisa…I’ve been referred to as a real bird a few times…cherp, cherp…these rolls look fantastic!

  98. I would love to try King Cake. I never had one before.

  99. I tweeted the giveaway-

  100. I liked Sucre on Facebook as Nicole Lancaster

  101. Those are some mean looking rolls! Pass the butter! Would love to win this King Cake! Thank you!

  102. The BEST King Cake? Wow, I’d love to try it. And if you find that restart button, please let me know…LOL.

    PS…seedy breads are my favorite…your rolls look fantastic, Lisa. And your writing always inspires me to do better…what a lovely post.

  103. I follow you on Twitter!

  104. I tweeted your giveaway~

  105. I once had King cake. I’ve never forgotten it and I’d love to have it again. I probably won’t share it either.

  106. Those seed rolls look soooooo good! Bread is like.. my vice, and own worst enemy. xD

  107. i’ve never tried it but it looks delicious

  108. I have wanted some King Cake for a while…and been thinking about making one!

  109. Liked Sucre on Facebook

  110. Following Parsley, Sage & Sweet on Twitter

  111. Beautiful rolls Lisa! I’ve often wished for a Control Z to undo something. Like if I’ve spilled a drink (very common for me :P) I wish I could undo it! 😛

  112. Sometimes, a good roll really caps off a tasty meal.

  113. I follow you on Twitter (pricelessteam).

  114. Oh Lisa, these rolls look so good, I love the seeds on it and they sure have a great texture.
    Beautiful pictures as always. Have a wonderful weekend!

  115. I like Sucre on Facebook.

  116. I follow Parsley Sage & Sweet on twitter @liasim

  117. I tweeted about your giveaway @liasim

  118. I haven’t tried King cake either- thanks for telling us what it tastes like- I will get my hands on some.

  119. Tweeted!

  120. That cake sure looks good, and I can’t wait to try the coffee!

  121. Goodness, I want that bread! I like how your sourdough starter has a name. Hahaha. So how’s your knee now? Completely recovered? I dislocated the knee cap again last week. Sigh, gotta stop procrastinating and do those damn exercise!

    • Hi, Kelly..I wanted to wait until the end of the giveaway to respond to some in this thread so I wouldn’t muck up the counting. That said..thank yu for asking about my knee. It’s not where it should be, but that’s my fault since I never finished Physical Therapy. I need to start up again because stiff knee and pain when standing too long, depending on the weather, isn’t how I want to spend the rest of my life, I wish I could just wave a magic wand over it in lieu of more PT! ol

      • I know how you feel, really. PT is a pain for someone like me who’s pretty much allergic to exercise. But I don’t want to suffer permanent damage (I think I’m coming close to that though).

      • Geesh..I’m so exhausted I forgot to ask about your knee! ACK..dislocating a knee cap..I can’t..well, sort of can, even imagine how that feels. Did you have any surgery? Any PT? What are you doing now for it?

  122. Love the giveaway…Please!

  123. Baking is a passion I gave up many years ago (Think so easy a 3 year old could do it – but at 50 I couldn’t) but you’ve inspired me to give it another go.

  124. Wow Lisa!!! Your artisan baking skills are…. PHENOMENAL!! Are you sure you aren’t a graduate of Le Cordon Bleu? hehehe.. you’re so funny! I love the way you described your sourdough starter as a being…. though, I guess it is alive after all! 😀

  125. I would love to try the coffee and king cake

  126. I like you on FB – Robin Trexel

  127. I follow you on Twitter – Imawinnertoday

  128. would love to try this cake!

    ardy22 at earthlink dot net

  129. tweet

    ardy22 at earthlink dot net

  130. Like Sucre on Facebook
    Rich Hicks
    ardy22 at earthlink dot net

  131. Follow Parsley, Sage & Sweet on Twitter

    ardy22 at earthlink dot net

  132. I’d love a real king cake!

    ky2here at msn dot com

  133. ky2here at msn dot com

  134. following parsleynsage twitter as ky2here1

  135. like Sucre New Orleans FB as Kyhere HEre

    ky2here at msn dot com

  136. The cake looks good

  137. Love to win the Cake. or twitter FluffyDiva52

  138. Wow, 5 days of fermenting in the fridge?! No wonder these rolls are good! And they are gorgeous too – I love the seeds and the shape and the slash down the middle!

  139. The bread you made is almost too pretty to eat.
    I would be thrilled to be able to serve something as pretty as those.


  140. I am a fan of Sucre via Facebook as Jill Myrick.


  141. I follow via Twitter as jlsc123.


  142. it all looks good

  143. like on FB ~ Robby Rob

  144. I landed on your page via the giveaway, and I must say I truly enjoyed reading this post & have full intentions on reading more. You have a captivating writing style that you should be proud of! Not to mention, sounds like you have quite the baking skills as well.

    • totally made my week. I’m so incredibly flattered and so glad you enjoy my rambling stories 🙂 The baking skills are much easier – no deep thoughts required LOL

  145. Following you on Twitter (@kcthelushII).

  146. Liked Sucre on FB as kcthelush.

  147. That looks delicious! I’ve never had a king cake before, but my mouth is watering after seeing that one.

  148. Tweet:

  149. Whenever you create something, you are never dull!!!!

    You always create some fine foods just like these stunning looking & amazing breads! Waw, even! Fabulous creations, I say! 🙂 A job well done too! I must make these soon! 🙂 xxxxxxx

  150. I would love to win this, thanks for the chance!


  152. Liked Sucre New Orleans on FB (AngelaWinesburg)

  153. My girlfriend makes King Cake for Mardi Gras, but this one looks amazing!

  154. I soooo love King Cake. Nothing really compares to one from New Orleans. And I’ve tried some sad imitations. 🙂 What they try to pass for King Cake here in the middle of PA is… well, pathetic. 🙂 Whoever wins this is in for a real treat, I know. Katharina angelsandmusic[at]gmail[dot]com

  155. I “like” Sucre New Orleans on Facebook (Kathy Ann)

  156. I follow Parsley, Sage, & Sweet on Twitter.
    (Katharina Ess) angelsandmusic[at]gmail[dot]com

  157. Oh, YUM! Thanks for the giveaway!!

  158. Thank you for the great giveaway please count me in 🙂

  159. Happy Sunday!

  160. This looks absolutely amazingly delicious!!

  161. King cake is my big favorite cake.

  162. tweeted

  163. liked on Facebook

  164. I’ve always wanted to try this!

  165. I’ve always wanted to try a king cake… and the perfect time of year for it!

  166. @parsleynsage twitter follower (pauline15)

  167. tweet:

  168. I have never had a King cake. The royalty of all cakes. Beautiful!

  169. I’ve always wanted to try a King Cake and I love Praline everything 🙂

  170. Would love to win.

  171. I liked Sucre.

  172. Looks delicious!

  173. Thanks for the giveaway!

  174. Follow Parsley, Sage & Sweet on Twitter @throuthehaze

  175. liked Sucre on Facebook: Rae Pavey

  176. I am salivating simply by reading this post….the bread, the sucre, the coffee! 🙂 Yum! Thank you for a delicious giveaway.

  177. the cake looks delicious

  178. I now like Sucre on Facebook! 🙂 (Jaque Richards)

  179. I tweeted here:

  180. Like Sucre on Facebook Susan Smith

  181. This looks yummy, I’ve never had a King cake before

  182. follow Parsley, Sage, & Sweet on Twitter. susan1215

  183. I would love to win this King Cake, but I really came by to look at your beautiful rolls that I repinned on Pinterest. Great story about your bread baking obsession 🙂

  184. I would love to win this!

  185. NEVER had a king cake

  186. liked sucre on tb Bill Hoff

  187. Follow Parsley, Sage & Sweet as #billwinsbig

  188. BILL HOFF‏@billwinsbig

    Win a King Cake & Pecan Praline Roasted Coffee from Sucre in New Orleans. Leave a comment for a chance to win!

    Hide summary Reply



  189. like Sucre on facebook! The King Cake sound delicious..

  190. great giveaway! I

  191. Liked Sucre on Facebook

    Cheryl Ann Reinhardt

  192. I know this is probably the wrong thread to ask in, but is Part 20 coming soon? I’m dyyying! Your rolls look phenomenal and I would love to win this King Cake!

  193. you have inspired me to make some bread today and perhaps stretch out my repertoire of recipes. those rolls look awesome!

  194. following sucre on fb

  195. twitter follower @trixie420247

  196. The rolls and cake are so yummy good. New Orleans has the best food and I have enjoyed treats such as rolls and cake everytime.

  197. These recipes sound delicious. Thanks for the giveaway.

  198. I like Sucre on Facebook.

  199. Always wanted to try King’s Cake!

  200. I follow Sucre on Facebook as Barb Stenby

  201. I follow on Twitter as @wikichoco

  202. I tweeted the giveaway

  203. Oh boy that King Cake looks good.I wish I lived within posting distance! And your bread rolls, they look amazing! I really need to get my act together and start baking bread again but I think it’s one of those things that feels too hard to start up but once you gain some momentum it takes on a life of its own.

  204. okay that looks amazing and i am so hungry now! i would totally die if i was the lucky winner!!!

  205. I follow Sucre on Facebook

  206. I follow @parsleynsage on Twitter

  207. all of these yummy foods look so good

  208. Looks very delicious

  209. following on twitter

  210. Had to move from Louisiana over 9 years ago and really miss it and ABSOLUTELY LOVE KING CAKE!!

  211. The King Cake looks amazing and would so much fun for my family to try one!
    lisalmg25 at gmail dot com

  212. Like Sucre on Facebook

  213. I like Sucre on Facebook.
    lisalmg25 at gmail dot com

  214. I’m following Parsley, Sage & Sweet on Twitter @lisalmg.
    lisalmg25 at gmail dot com

  215. I Tweeted this giveaway:

  216. looks really tasty

  217. That coffee sounds delicious. Thanks for the giveaway.

  218. Thanks for the giveaway! I’ve never tried one before..

  219. oooh i love King Cake!! 🙂 thank you for the giveaway !

  220. following you on twitter @buttmuffin

  221. Thanks for the giveaway the rolls and the cake look delicious.

  222. Liked Sucre on Facebook – (Joy Quinnan)

  223. Following @parsleynsage on twitter – (@joyq74)

  224. You have inspired me to start baking bread again with these gorgeous rolls. I can only imagine how tasty they are with all the seeds!

  225. Yum! that looks delicious.
    soluckyducky at gmail dot com

  226. I like Sucre on Facebook (Melissa D*****).

  227. I follow on Twitter (@glossome).

  228. And I tweeted:

    Laissez les bons temps rouler!

  229. I have never had a king cake before, it looks fun..

  230. tweeted as ltlbitone

  231. I am from New Orleans and I have not been there in a long time. So it would be nice to win this.

  232. This king cake looks 5867 times better than the ones I’ve made!!

  233. looks really beautiful & yummy!

  234. like Sucre New Orleans on fb

  235. follow on twitter as @ladcraig

  236. tweeted:

  237. I’ve never had one of these cakes before – would love to try!

  238. this is great i would love to win

  239. “My signature scent was Eau de Wild Yeast and flour, my baby powder. ” Oh, baby, now THAT is sexy in my world? I love it, love this post and LOVE these amazing amazing rolls! You so need to get back to regular bread baking…you are sooooo talented! And please join our Bread Baking group on Google+ and share recipes and tips! These are absolutely stunning and make me want to try poolish for the very first time!

  240. I think this bread would put me on system restore. It looks beautiful!

  241. Hello there,
    mine rolls turned out into a full catastrophe.. Followed the rules precise, but the dough became very stiff. I believe, it was from the flour, I used bread flour but with high containing of protein. Probably it took all the water, and wanted more.. but even after the rising, deflating, and rising again.. it was still, not elastic at all..
    Can you give some advice?

    • Hi, Tino. Before I can answer..what was the percentage of gluten in the bread flour you used? Is it higher than 12.5%.?
      Also, since it’s a cold fermentation, when you’re shaping the rolls, the dough comes straight from the fridge so it should be firm and not elastic. Once the rolls are shaped, a long room temperature rise results in large, puffy mounds of dough with great structure and even greater oven spring once slashed and baked.

      • Lisa it was 10.9

      • At the beginning, when I made the dough, after combing the polish along with the ingredients for the dough, it was stiff. After the first rise in the room, when I deflate it it was still stiff, but it enlarge his volume, probably twice, same was after the fridge, and at the moment I took it out of the fridge it was still stiff and was hard to shape even balls.. My question is should it be that way? Cause after the final rise it doubled his size, but after baking there were no air inside the bread, no fluffy 😦

      • That seems a little low for a bread flour, but the higher the gluten the more the dough needs to rest before shaping due to less elasticity, so that’s where I’m confused since yours was only 10.9. I used KA bread flour which has a gluten percentage of 12.5. However, as I mentioned above, since it’s a cold fermentation, the dough should be firm when you’re shaping the rolls. How long did you let the shaped rolls rise before slashing and baking them? When they rose did they double in size? As they rise they come to room temperature and become spongy, but with amazing structure due to the cold fermentation.

      • In Bulgaria, we don’t have KA flour, so I usually use this one, which is the higher I’ve seen on the market. I followed very precise your recipe. The dough rose for 2,5 hours on room temperature before baking. But you know when you are making normal dough it’s kind of soft, mine was like stone. Forgot to mention that I kneed by hands, so even that I am not pro I realized that something might be wrong, since this is my first cold fermentation bread, I thought it should be that way. Before baking them, they were doubled they size and was easy to cut them. But the crust after baking was kind of thick, and hard to break.. I don’t know. But definitely will try again, cause I don’t give up easily 🙂

        Thank you for answering me!!!

      • Ahhh, ok….flour and water is sometimes different in Europe. Here is what you do. Try using ALL AP flour in both the poolish and the main dough, OR, use AP flour in either one..and let me know if that works out better, ok? Also, you might try increasing the hydration (water) in the recipe until the dough feels softer and more elastic without being sticky. I really want them to turn out for you. I’m glad you don’t give up easily! 🙂

      • THANK YOU LISA!!! You’ve been so kind to me!!!

      •’s my pleasure! Please let me know how they turns out with AP flour. I changed the recipe to use either flour 🙂

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