When I was small I already loved to eat “Krusti”, crusty rolls with a rustic shape. And nowadays I enjoy baking them even more because now I can sit in front of the oven and observe how the rolls partly unfold giving each roll a individual shape and creates a lot of crust.
Like I did with these breakfast rolls I added some egg yolk as natural lecithin source. The lecithin enhances the volume of the bread and helps to create a soft crumb without influencing the flavour. And a rather short proofing ensures that the rolls has enough power for a good oven spring. For the good flavour I used some pâte fermentée and a spoonfull sourdough and a little bit butter and malt makes the aroma well balanced. A perfect breakfast roll!
Crusty rolls with Pâte Fermentée
yields 9 rolls
- 125g flour Type 550
- 85g Water
- 1g fresh yeast
- 1g Salt
- Pâte Fermentée
- 375g flour Type 550
- 10g sourdough (optional)
- 25g egg yolk (from 1 Egg size L)
- 50g Milk
- 175g Water
- 20g Butter
- 10g fresh yeast
- 10g inaktives Malt extract (alternative honey)
- 9g Salt
Mix all ingredients for the pâte fermentée and knead for 3 min, then ferment it for 1 hour at room temperature. Then put the dough into the fridge for at least 12 hours.
Knead all ingredients for the dough for 5 min at slowest speed, then around 5 min on fast speed.
Ferment one hour at room temperature or overnight in the fridge.
Now heat the bread baking stone to 250°C. 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 down for 45min.
Before baking turn them upside down and bake at 230°C for 22 min with steam. Turn the convection mode on for the last 5 min to enhance a crisp crust!
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.