Category Archives: Rolls

August 11th, 2012

Potato rolls with Lievito Madre

Category hand kneaded, Overnight, Rolls  Tags: , ,   29 Responses

Kartoffelbrötchen Summer holidays are the time in the year when we eat a lot of rolls. Rolls are the most important component for our relaxed breakfast on sunny (or rainy) summer mornings. And when our holiday home kitchen has a real oven, the rolls for breakfast are of course homemade. I love to test new recipes during this summer times.

And what are better recipes for holidays then overnight recipes? And so I played around with the Lievito madre. To prevent the dough of getting to sour, I reduced the amount of the preferment. That resulted in a slightly sour taste which fits nicely to the mashed potatoes and creme fraiche I added to the dough, too. The potatoes and creme fraiche creates a soft and fluffy crumb, and keep the crust a little bit lesser crisp then of other rolls, but I like them like that. They taste just great!

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August 5th, 2012

Bergische Knüppel with Lievito madre

Category hand kneaded, Rolls  Tags: ,   14 Responses

Bergische Knüppel mit Lievito MadreAfter I prepared the Lievito madre, I wanted to test this preferment, too! And to play around with things like preferments, its always good to use a recipe you know inside out. For me, such a recipe is the recipe for “Knüppel”, which I bake already in different variations.

This time, I replaced the with Lievito madre. The rolls were formed as always and after a short proofing I load them into the oven.

It’s said that bread made with Lievito madre has a great oven spring, and really, the rolls rise very high in the oven and cracked open along the “lip” which is created during forming.

The taste of the rolls is complex, but mild, with no acidic hints of sourdough.

I am very pleased with the result and will try other recipes with this prefermt for sure!

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July 29th, 2012

Petit Pain de Beaucaire

Category Bread Baking Day, Rolls  Tags: , ,   10 Responses

Pain de BeaucaireI baked already a lot of french breads:  Brioche, Brioche Tropézienne, Baguette in all Variations, Pain d’Epi, Pain de Mie, Croissants and au chocolate, Pain Bordelaise únd Pain aux Levain aux grains mélangés e noisettes. Did I forget something? Ah, yes, there was also the  Pain de Beaucaire.  A great bread, which method for forming the loaves fascinated me already three years ago. It was time to dust off the recipe and bake it again. This time I used an old-bread-preferment and reduce the size of the bread to produce rolls instead. This idea I got from Lutz, who unintentionally baked the Pain de Beaucaire as rolls, an idea I liked already when I read his blog entry two years ago.

And like the last time, forming the bread was an easy thing to do, and seeing the great ovenspring in the oven let me already hope for the best. When I pull the rolls out of the oven their crust sang already its crackling song while cooling down, promising me an airy crumb under the crisp crust. An really, when I cut one of the rolls, I was very happy with the crumb I see, open but not to open, perfect for breakfast.

I’m happy, that Cinzia from Cindystarblog choose the theme French Bread for Bread Baking Day!

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July 28th, 2012

Müsli Rolls

Category hand kneaded, Overnight, Rolls  Tags: , , , , ,   21 Responses

Müsli-Stange

For a relaxed breakfast with my sister I planed to bake some rolls. The day before I came home from work lately. It was maybe the only week of “real” (hot) summer we get this year in Germany, and so I decided to enjoy the good weather as much as possible and go swimming first. When I came home I was to tired for long kneading and make some overnight rolls.

As basic I used my all time favourite Recipe for Yoghurt Sesam Rolls, but this time with some whole rye flour and additional Müsli mix. The Müsli is a homemade mixtrue containing rolled oats and barley, raisin, dried apples, sunflower seeds, a lot of chopped almonds and sesame and flax seeds.

I let the dough rise overnight and early in the next morning I formed and baked the rolls, refreshed after some hours of sleep.

And later that day we enjoyed the rolls. They have a crust, which stays a little bit soft – just as my sister like her rolls – and a soft crumb. The overnight fermentation gave them a complex flavour and yoghurt adds some tartness. The perfect roll for sweet marmalade or honey, but great with cheese, too.

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June 29th, 2012

Malt beer knots

Category Bread Baking Day, Overnight, Rolls  Tags: , , , ,   6 Responses

Malzbierknoten I’m not a huge beer fan. Seldomly, maybe one or twice a year, I like to have a little bit beer. That happens normally when we are in Belgium and then I prefer some beer from a small (family-) brewery like Brugse Zot. I don’t like Kölsch, a beer that is typical for the region I’m living, and the same is true for Pils, too.

That is not the best starting point to bake a Bread with Beer for the 5. Birthday of Bread Baking Day. I tried it anyway, but was not convinced of the taste of the bread I baked. And so I decided to cheat a little bit and bake some rolls made with malt beer. I used a local brand “Golden Malz” which is produced in a brewery only 9 km from where I live. It is a real piece of home.

The malt beer knots turned out great. Their taste has deep, malty nuance which fits nicely to the nutty taste of the fresh milled wheat in the rolls and the complex aromas which are created during the slow fermentation. The crumb is soft and fluffy and gets a nice light brown hue due to the malt and the crust is crunchy. A good tasting bread for sweet honey or  jam but great with cheese, too

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June 24th, 2012

Bergische Knüppel – Overnight variation

Category Overnight, Rolls  Tags: , ,   7 Responses

Bergische Knüppel ÜbernachtThe 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!

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June 16th, 2012

Bergische Knüppel

Category Rolls  Tags: , ,   6 Responses

Bergische Knüppel I was very happy with the taste of the “Berliner Knüppel” but their crust was to soft in my opinion. And so I decided to bake another variation, containing less milk but add some butter to the recipe.

I also decrease the time I gave the rolls for proofing. After I realized that their ovenspring was not as high as expected I go down to 35 min and put the rolls in the oven when still a little underproofed. Now they have the kind of ovenspring I was aiming for.

And after changing the recipe so much I decided to change the name, too. Now I call them “Bergische Knüppel” because I am living in the “Bergische Land”.

The rolls are very satisfying now: a complex aroma, crispy crust and soft crumb, that is how a roll should be.

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June 10th, 2012

Berliner Knüppel with Sauerteig

Category Rolls  Tags: ,   5 Responses

Berliner KnüppelLutz 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.

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June 3rd, 2012

Spelt rye swirls

Category Overnight, Rolls  Tags: , , , ,   35 Responses

Dinkel-Roggen-Spirale

I met my mother, my sister and a very good friend for breakfast and promised to supply us with some rolls.

I planed to bake fresh rolls instead of buying some, but the day before I came home late, so I decided to prepare a dough and let it rise over night. As form for the rolls I thought about makeing them as a swirl. I saw this kind of rolls at Chaosqueen, but she used a roll stemp to achive the swirl.

I do not have this kind of stamp, and so I had to think about another way to get the swirls. And so I roll the dough to strands and wind up the strands to form swirls.

The form looks very nice and their taste was very good, with hints of nuts due to the spelt and rye flour and a deep, complex flavour because of the long fermentation. The crust was crunchy and the crumb fluffy, just as a good roll should be!

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May 14th, 2012

Burger Buns – Overnight Variation

Category Overnight, Rolls  Tags: , , ,   34 Responses

Burgerbrötchen The second kind of bread I bake for our BBQ-Party was Burger Buns for the grilled Burger we planed to make.

To tweak my recipe I baked them now a couple of times and are very pleased with the recipe. An important point to archive a fluffy, regular crumb is to knead the dough long enough to ensure that the gluten network is fully developed. The crumb will be very soft and pillowy then. The crust is soft, too, like a perfect burger bun, but the bun has much more substance then the buns you can buy in the supermarket.

The slow and long overnight proofing create a complex aroma and prevent the crust of the buns from cracking open uncontrolled. They gain colour fastly due to the egg and sugar in the dough, so it’s better to keep an eye on them while they are baking.

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