German Hard Rolls - Brotchen
Ingredients
1 *** Day***
2 cups . (250 grams) bread flour (I used King Arthur bread flour)
cups . cold tap water (300 ml)
1/2 teaspoon . instant yeast (2.5 grams)
2 *** Day***
5 1/2 cups . flour (725 grams)
cups . water (300 ml) plus extra, if needed
1 teaspoon . (5 grams) instant yeast
1 1/2 teaspoons . (12 grams) salt (Morton’s iodized)
Preparation
1
The night before you want rolls mix the flour, water and yeast in a bowl until smooth and lump-free.
2
Cover with plastic wrap or plate (not airtight) and let this mix sit on the counter overnight.
3
The next day (8-24 hours later), mix the sponge (what you mixed on Day 1) with 5 cups of flour, the extra water and the yeast.
4
Knead for 8 minutes, preferably with a stand mixer.
5
Add up to another half cup of flour until dough clears the bowl (doesn’t stick to sides much-just a little).
6
Sprinkle the salt over the dough and mix for 4 more minutes (You may decrease the salt to 1 teaspoon, if you wish).
7
The consistency of the dough should be smooth but tacky, adjust with water, a teaspoon at a time, or flour, a tablespoon at a time.
8
Form dough into a ball and place in an oiled bowl or dough doubler, turning once to coat.
9
Place a damp towel or plastic wrap over the top.
10
Let the dough ferment for 2 hours at room temperature, or until doubled in size.
11
Turn dough out on lightly floured work surface and form into a log.
12
Cut 2 ounce pieces (50 grams) with a bench knife or spatula.
13
This will make about 40 small rolls.
14
If you want them a more normal size (for today’s portions), cut 2 1/2 to 3 ounce pieces (70-84 grams).
15
If you have a scale handy, weigh a few to be sure.
16
Let the pieces rest for a few minutes, then form into balls or any other shape you like.
17
Coat in flour and place on parchment paper about 2 inches apart.
18
Cover with a damp cloth and let them rise for a further hour.
19
Preheat oven, preferably with an oven stone, to 450°F for 1 hour.
20
Place an old pan on the bottom rack.
21
Slash rolls with a serrated knife or lamé or razor blade.
22
Place rolls in the oven on the next shelf up, directly on top of the stone if available or on a baking sheet if not.
23
Pour 1 cup of water into the old baking pan and close the door quickly. Spray sides of oven with water 2 or 3 times in the first 5 minutes using a regular spray bottle.
24
Bake for 15 – 20 more minutes, turning the baking sheet if necessary for even browning.
25
Cool rolls on wire racks so that the bottoms don’t get soggy.
.
Yield:
1 servings
Added:
Saturday, August 14, 2010 - 10:54pm
