Crusty German bread rolls (brotchen) (24 rolls)

• porcije: 24 Rolls
• aktivno vrijeme: 30 minutes
• ukupno vrijeme: 1 hour 40 minutes

Sastojci

FOR THE TANGZHONG:

200 Gm Bread flour

400 Ml Boiling Water

FOR THE DOUGH:

800 Gm Bread flour

20 Gm instant yeast granules

200 ml lukewarm water

12 Gm Barley malt flour

4 Gm sugar

6 Gm salt

Upute

PREPARE THE TANGZHONG:

200 Gm of bread flour and 400 Ml of boiling water.

Mix together until all the flour is wet.

Cover and let cool to room temperature.

Refrigerate overnight.

PREPARE THE DOUGH:

Pour 200 ml of lukewarm water into a mixing bowl or the bowl of your stand mixer and add the yeast. stir until the yeast starts to dissolve.

Add the rest of the ingredients, including all of the Tangzhong.

If you are using a stand mixer, fit the dough hook and knead for 12 minutes on a medium speed.If you are kneading by hand, knead for 20 minutesIn either case, add the extra water 1 tablespoon at a time if the dough seems too dry.

Once the dough has been kneaded, place it in the mixing bowl and cover the bowl with a layer of plastic wrap and a clean cloth and leave it in a draught-free place for 30 minutes. If you don't use the barley malt flour, leave the dough for at least one hour.The dough should double in size.

Knock down the dough and divide it into 24 equal pieces (approximately. 67 Gm each). Roll each piece into a ball.

Shape the rolls as follows:- Flatten each ball of dough in your hand to form a circle and then fold it over to form a semi-circle.- Roll this lightly to form a fat sausage shape.- Place it seam-side down on a lightly floured surface.Repeat with the remaining 11 balls of dough.

Cover the rolls with a clean towel and leave to rise for 20 minutes.

While the rolls are rising, preheat the oven to 220°C/430°F. Add one cup of water to an ovenproof dish and place this on the bottom shelf of the oven. This will create a steamy environment in the oven to help crisp the rolls.

Place the bread rolls on a baking tray that has been lined with baking parchment. Make sure that the rolls are seam-side up. This will allow the rolls to split when they bake and form the distinctive shape. Leave plenty of room between the rolls because they will spread and you don't want the rolls to touch each other as they bake.

Place the baking tray in the oven (be careful when you open the oven door, the steam will be hot), and bake the rolls for 18 minutes. After 18 minutes remove the dish of water from the oven and leave the rolls for 2 minutes longer to crisp up.

Remove the rolls from the oven and let them cool on a wire rack.

Bilješke

If using Tangzhong method, use 100 gm flour and 200 gm boiling water for the Tangzhong. Then use 400 gm flour and 100 ml of water for the dough (along with the Tangzhong, of course).

Taste better the next day!

Prehrana

• Kalorije: 157 kcal
• Ukupno masti: 0.5 g
• Zasićene masti: 0.1 g
• Natrij: 99 mg
• Ukupni ugljikohidrati: 32.7 g
• Dijetalna vlakna: 1.3 g
• Ukupni šećeri: 0.3 g
• Proteini: 4.7 g