The second recipe for rolls from East-Germany which I found in an old Baking book from 1930 is a recipe for “Pameln”. The recipe itself was once again rather short: Use a waterdough with some rye flour mixed in. But at least the description for forming was better this time: Roll the dough into a shape similar like Berliner Schrippen and cut it length wise prior to baking.
I try to research about this kind of rolls like I did it for the Salzkuchen, but I only found some posts of people looking for a recipe. And so here it is, my try on an Pameln. It is a delious roll with a soft crumb and complex flavour due to the sourdough!
- 150g rye four Type 1150
- 150g Water
- 15g sourdough
- 350g flour Type 550
- 170g Water
- 30g Butter
- 9g fresh yeast
- 10g Salt
Mix the ingredients for the sourdough and let it rise by 25°C for about 12-14 hours.
Mix all ingredients for the dough and knead for 3 min at slow speed and another 8 min at high speed. At this point, the dough reach medium gluten development and will a bit sticky.
Let the dough rest for 60 min.
Divide the dough into 85g portions. Shape them to oval rolls. Allow them to relax for about 30 min, then cut them lengthwise very deeply, about 3/4 through the roll. Lay the cut together once again and turn the rolls on the cut.
Proof for another 20 min.
Preheat the oven to 250°C.
Prior to baking turn the rolls upside down.
Place the rolls into the oven and bake with steam for 10 min, then release the steam (leave oven open for 3 min) and bake for another 10 min. Open the oven twice during baking to release the steam to enhance the crisp crust.