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Ingredient
Leichte Brötchen
Introduce
Chef :
Kevin ReynoldsLeichte Brötchen
This is a lighter German dinner roll. It’s a slight adaptation of one from @morinoko.
Ingredient
Food ration :
8 rolls
50 g
whole wheat flour
50 g
whole rye flour
1 tsp (3 g)
yeast
125 ml
water
190 ml
warm water (80-100°F)
400 g
bread flour
1 tbsp (8 g)
vital wheat gluten (optional)
2 tsp (11 g)
salt
10 g
honey
10 g
olive oil
Cooking instructions
* Step 1
In a small bowl, mix starter ingredients together with a fork until smooth. Cover and place in refrigerator for 12-48 hours.
* Step 2
In a large bowl combine starter with the rest of the dough ingredients until well combined. Move to floured surface and knead for 10-15 minutes.
* Step 3
Place dough in a lightly oiled bowl and cover. Proof in a warm place for one hour.
* Step 4
Move dough to floured surface and deflate. Divide into 8 pieces and shape into balls. Place balls, seam side up, under floured towel and leave to rise for 45 minutes.
* Step 5
Preheat oven to 475°F. Prepare boiling water for steam tray.
* Step 6
Move balls to parchment lined baking sheet, seam side down. Score each roll.
* Step 7
Place small dish of boiling water on lower rack of oven. Place baking tray on upper rack.
* Step 8
Bake at 475°F for 12 minutes. Remove steam tray and lower oven temperature to 400°F. Bake for additional 5 minutes.
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