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.
A reader of “Hefe und mehr” asked me to create a categorie for Tips and Basics about Baking, to make it more easy to find necessary information about baking bread. I’m working at the moment on a little series about Bread baking theorie but until I am satisfied with the my preparations, I offered that she could send me her questions per email or comment. And she has a lot of questions, so I decided to sort them a little bit and publish my answer here in my blog because they may be of interest for other reader, too.
Today we have a look at ingredients: which amout of yeast and water should I use, what are the benefits of egg in a dough and should I use Butter or oil? Continue reading →