These wheat rolls are so flavorful and have a fantastic scent!
I haven’t posted any bread recipes lately and then I finally came across one nice recipe that is more than deserving its own blog post. For a while I have been experimenting and baking variety of rolls and bread recipes. It can be said that I am again on a quest to find that special recipe that produces a bake that you like so much that you can’t stop thinking about it! Exciting!
Now this kind of task is never easy, to say the least! There are gazillion online recipe resources. To check and filter all that comes your way and to narrow it down to few truly interesting recipes is akin to trying to take a sip from a firehose!
At the end what came my way is Plötzblog, a blog by Lutz Geißle, professional German baker. This is one of these outstanding resources that is worth attention! The recipe for Saxon Rolls is adopted from this blog.
I love German rolls or Brötchen as they call them! My memories recall their fresh bake smell permeating the air just as my dad would open the entrance door, bringing in a paper bag full for breakfast. Having them with cream cheese, cold cuts and fruit jam or Nutella was a divine experience!
I was so happy to come across this blog that provided me with opportunity to bake them myself, no need to wait for my next visit to Germany.
A distinguished characteristic of this recipe is a long fermentation time (18 hours) which is made possible by use of very small amount of yeast, just 0.5 g of fresh yeast! When it comes to bread baking, time is our friend, long fermentation time provides for complex flavors that are worth working for.
I like this recipe a lot! Aside the fantastic flavor, the recipe itself with timed process activities falls perfectly in line with my daily dynamics. It is really not that much work, but you just have to follow proper timed sequence. You start 1 pm on Day 1 and have baked rolls the next day around 11 am. Right on time for lunch!
| Prep Time | 10 min |
| Cook Time | 20 min |
| Passive Time | 18 hrs |
| Servings |
rolls
|
- 494 g all purpose non bleached flour
- 296 g filtered water
- 10 g fine sea salt
- 5 g fresh compressed yeast
Ingredients
|
|
- 1:00 pm Add all ingredients to a medium size mixing bowl. Use plastic scraper to incorporate everything together into a shaggy dough. Scrape the dough out onto to a kitchen counter and knead for 5-8 minutes or until it starts become elastic and shiny. Cover and set aside, keep at 20 ºC (68ºF).
- 5:18 pm Stretch and fold the dough. Cover and set aside, keep at 20 ºC (68ºF).
- 9.18 pm Stretch and fold the dough. Cover and set aside overnight or for about 10 hours, keep at 20 ºC (68ºF) .
- 7:19 am Scrape the dough out of the bawl onto lightly dusted counter. Use scraper or knife to divide dough into 8 equal parts. Dust with flour and let rest for 5 minutes.
- 7;24 am Shape each dough part into a tight ball. Dust with flour, cover and let rest for about 1 hour.
- 8:31 am Lightly dust counter and form each ball into a roll. Lightly dust, place on bakers Couche and cover. Note: If you don't have professional linen Couche use instead cotton kitchen towel and dust it well with rice flour.
- 9:40 am Preheat oven to 230ºC (446ºF), rack in the middle fitted with baking stone.
- 10:39 Use razor blade or sharp knife to cut each roll, making one decisive cut along the length of the roll. Use dusted wooden board to transfer all the rolls to the baking stone. Use water bottle to spray inside the oven and create steam. Bake for 20 minutes.
- 10:40 Transfer the rolls to the cooling rack and let cool completely.
Instructions on how to cut and shape the dough: https://www.youtube.com/watch?v=amkIIBED-3w
No Comments