German Hard Rolls - Brotchen
By: Stephanie Jobst
Published: Saturday, August 14, 2010 - 10:54pm

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.