After my exploits ;) in French cuisine in January, this month I'm diving into German cooking. The most worthy of my efforts so far have been these small bread rolls, which I've already made three times, always with great success.
I took the recipe from
Thomas kocht and of all br
ötchen recipes out there this is probably the easiest and simplest to follow.
Ingredients:- 500 g flour
- 300 g cold water
- 20 g olive oil
- 10 g salt
- 2 g dry yeast (he suggests 0.5 g, but I usually put more)
The whole trick with this recipe is that you let time do the work for you. Just mix the ingredients the night before and let the dough stay at room temperature for at least 12 hours. It will rise and be ready for baking the next morning.
The other important trick for achieving the soft inside and crispy outside of the rolls is the combination of water vapour and high temperature. Once you've made the rolls and let them proof again, you preheat the oven at 250C and right before you put the rolls to be baked in the oven, you sprinkle them with water and add hot water to a metal bowl inside the oven, so that the oven fills in with vapour. The resulting br
ötchen are really amazing and super delicious.
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