And now I am posting the next overnight recipe. Dear readers, I am afraid that you have to get used to overnight recipes. As long as I’m writing as a maniac such a relaxing method for fresh breads or rolls is a good counter balance.
At the moment I try to find the perfect recipe for rolls which rise overnight on the counter. This time I baked “Krustis”, which I formed in the evening. In the morning I just had to place the tray in the oven, wait for 20 min and then I had some crispy rolls for breakfast. The rolls had a good ovenspring and a nice open crumb with a deep complex flavour. I really like them!
yields about 9 rolls
- 125g flour Type 550
- 125g Water
- 1g fresh yeast
- 150g Water
- 30g flour Type 550
- Water Roux
- 345g flour Type 550
- 100g Water
- 60g Butter
- 10g Salt
In the morning: Mix all ingredients for the Poolish and ferment for 12 hours on a warm place (about 25°C).
For the water roux whisk water and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
In the evening:Mix water, flour, water roux, 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 for 1 hour.
Divide the dough into pieces of about 100g each. Roll each piece into a 30 cm band, then cut the band into two half of 15 cm length each. Place one half over another and roll them into a log.
Proof the roll seam side up overnight (about 8 hours).
The next morning: Bake at 250°C for 20 minn with steam. Open the oven door to 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