In the different regions of Germany plain rolls have different names: In the north they are called “Rundstücke”, in the South “Semmeln” or “Wecken” and in the East they are called “Schrippen” or “Doppelte”, and in the West, were I live, we call them “Brötchen”. But as a friend who has to travel a lot told me some days ago, as long as you asked for “Normal” you will get what you want in every bakery.
I still try to create rolls with a fluffy and soft crumb. I will not give up this aim, someday I will get the ingredients in the perfect ratio like it work for the sandwich bread, too.
My newest attempt include some egg white, a little bit of milk and butter. I used some Pâte fermentée and knead until the gluten is fully developed. The crumb is already much better then before, it is evenly regulary and softer then before, but not as soft as I whished for. The rolls proofed nicely and had a good oven spring. Pulling them out of the oven they started directly to “sing” when the crust cracked because of the soft crumb which shrink when the bread cool down.
For Baking I test a new idea I had to create steam. I placed the rolls on a deep baking sheet and place a small bowl with boiling water on the pan, too. Then I covered everything with a second deep baking sheet and put everything in the oven. You have to be carefully when placing or removing this in/from the oven because of the boiling water! The lot of steam which stayed near to the rolls improved the oven spring very much!
The rolls are good, very aromatic because of the long, slow rise. I like the taste of the “Normal” rolls very much and will try to improve the crumb further.
- 250g flour Type 550
- 250g Water
- 1g fresh yeast
- 800g flour
- 50g Egg white
- 75g Milk
- 325g Water
- 50g Butter
- 3g fresh yeast
- 20g Salt
- 2g Starch
- 100g Water
In the morning: Mix all ingredients for the Poolish and ferment for 12 hours on a warm place (about 25°C).
In the evening: Dissolve the yeast in the milk, add water, flour, egg white, salt and Poolish and knead 5 min at slowest speed, then around 11 min on fast speed until complete gluten development. Now butter and knead for about 2 min until complete incooperated.
Ferment overnight (8 – 10 hours).
The next morning: Divide the dough into pieces of about 85g each. Shape into rolls.
Proof for 60 min. Heat the oven to 250°C in the meantime. For glazing cook starch with water and let cool to room temperatur
Before baking glaze the rolls and slash them lengthwise and bake at 250°C for 15 min with steam. Open the oven doorto release the steam, glaze again and bake another 10 min to get a crispy crust.
I send this entry to yeastspotting, Susans weekly showcase of yeast baked goods.