Lutz baked “Berliner Knüppel” this week after a recipe from an old cook book. In the first Variation with no preferment he used a relatively high amount of yeast – to high in my opinion – and Lutz described that he could taste the yeast in the baked rolls. I do not like it when the yeast taste is dominating the bread and so I decided to bake Berliner Knüppel with sourdough. In the same time Lutz created a Knüppel-Recipe with Poolish.
The dough of the Knüppel is firm and to form them properly, it is important to roll them strong enough otherwise the rolls will unfold themself in the oven.
The flavour of the rolls is very nice and the crumb is soft and fluffy like it should be, but the the crust is to soft in my opinion. The next time I will try to replace the milk with water and add some butter in the dough to keep the crumb soft.
Berliner Knüppel with Sourdough
yields 10 rolls
- 75g Water
- 75g flour Type 550
- 10g Sourdough
- 425 g Flour Type 550
- 70 g Water
- 150 g Milk
- 6 g fresh yeast
- 10 g Salt
In the evening mix water, flour and starter for the sourdough and ferment for about 10 –12 hours at 25°C.
Mix all ingredients for the dough and knead it for about 5 min at low speed, then 10 min on high speed.
Ferment for 90 min.
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.
Proof 1 hour on the seamside, in the meantime heat the backing stone in the oven to 230°C.
Turn the roll seamside up and bake for about 25 min at 230°C with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.