Brotchen

• порції: 10-12
• активний час: 45 minutes
• загальний час: 3 hours

Інгредієнти

2 1/2 cups flour

1 tsp. salt

1 tsp. sugar

1 pkg. active-dry yeast (2 1/2 tsp)

4 tsp. *diastatic malt powder (optional - I purchase on King Arthur Flour)

1 cup water

Напрямки

Add flour salt, sugar, yeast and baking malt (if using) to the large bowl of a stand mixer. Add the water, and using the dough hook, mix dough and "knead" it with the dough hook several minutes, or until the dough forms a ball and pulls away from the sides of the bowl.

Turn out onto floured surface and knead a few times. Place dough in floured mixing bowl, cover with a kitchen towel and let rise 60-90 minutes.

Remove dough from bowl and shape into round rolls (you'll get about 10-12). Hold each ball under running warm water briefly, and place on a baking sheet lined with parchment paper or sprayed lightly with cooking spray. Cover with a floured kitchen towel and let rest for 30 minutes.

Brush rolls with warm water and powder them with flour, sesame seeds or poppy seeds. Cut a slit in the top of each roll with a razor blade, bakers lame, or very sharp knife. Let rest 10 minutes uncovered.

Meanwhile, place a large roasting pan with hot water on the lowest rack of your oven positioning top rack to the middle of the oven. Preheat oven to 400 degrees; water will be steaming so be careful when you open the oven door.

Spritz or sprinkle the rolls with water again, and place the baking sheet on the rack in the middle of the oven over the steaming water.

Bake 20 minutes or slightly longer adjusting for your altitude. Remove from oven and let cool on a cooling rack.

* Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours. Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring