The delicious Knüppel are great as Overnight variation, too. Kornblumeasked me how to change the recipe so that the dough could ferment overnight and together we developed the overnight variation. And during thinking about it I decided that I would try them, too.
Similar to the Krustis, the dough fermeted slowly overnight and at the next morning I only had to form and bake the rolls. The short proofing (only 30 minutes) helps to get fresh rolls on the breakfast table fastly.
The long fermentation creates more complex aroma then in my first Bergische Knüppel recipe. They had again a great ovenspring, the crust was crisp and crackle during cooling down. The crumb was again niecly soft and fluffy.
I am glad I tried them as overnight roll, too!
Bergische Knüppel – Overnight variation
- 150g Water
- 150g flour Type 550
- 1g fresh yeast
- 350 g flour550
- 125g Water
- 30g Milk
- 30g Butter
- 1g fresh yeast
- 10 g Salt
In the morning mix water, flour and yeast for the poolish and ferment for about 12 hours at room temperature.
In the evening mix all ingredients for the dough and knead it for about 5 min at low speed, then 10 min on high speed.
Ferment overnight at roomtemperature.
In the morning heat the backing stone in the oven to 250°C.
Now divide the dough into pieces of 80g each. Roll each piece to a ball and rest for 15 min. Press the balls to a disc with thicker rims and a thinner middle. Fold one half of the disk on the other side, forming a halfcircle. Roll with four fingers to a short log (Instruction with pictures).
Proof 35 min on the seamside.
Turn the roll seamside up and bake for about 25 min at 250°C with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.