The Weckmann is a tradtional bread baked in germany between Saint Martins Day and Christmas. In the Rhineland they are given to children after the Saint Martin procession.
It is five years ago since I posted the last Weckmann recipe. I baked them than for my first blogbirthday. This year I felt that I would like to try a new recipe, with cream, egg yolk and a biga as preferment. The cream makes the dough very tender and the dough is easy to handle, too. And using cream instead of butter makes it easy to let the dough rise in the fridge, so you can bake them freshly the morning if needed.
They have a tender crust and soft crumb and a perfect to enjoy them together with a cup of hot cacao.
yields 5 Weckmann
- 85g flour Type 550
- 40g Water
- 1g fresh yeast
- 420g flour Type 550
- 200g cream
- 50g Water
- 20g Butter
- 70g sugar
- 30g egg yolk (from 2 egg size M)
- 10g fresh yeast
- 4g Salt
- 1/5 Orange, davon die Schale
- 1 Egg (mixed)
- clay pipe
Mix the ingredients of the bigaand let it rise for 16 hours in the fridge.
Knead all ingredients except sugar for 5 min at slow speed. Then knead 7 min at fast speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. Knead to full gluten development.
Let rise for one hour temperature or overnight in the fridge .
Divide the dough into pieces of 190g and shape them into small loaves. Rest for 10 min, then roll each piece to a length of 25 cm. Form a puff of 5 cm on the upper part by pressing the edge of your hand into the dough. Now cut the arms on both sides of the loaf (length 10 cm) and form the legs with a 10 cm cut (see picture)
Place a clay pipe on the body of the weckmann and lay the right arm of the weckmann over the pipe. Brush lightly with whisked egg.
Proof for 90 min.
After proofing brush again with egg and use two raisins for the eyes. Bake at 180°C for about 25 min with steam.
Tip: Instead of biga you can use 120g refreshed Sweet Starter.