Since I discovered the Kieler Semmel for me, they rank very high on my personal favourite roll list. I love their tender crumb and the crisp buttery-salty crust with the slight hint of cinnamon. And so it was an easy decision what recipe I would bake at my course at the Brotzeit.
But the recipe vary a bit form the two recipes already published on the Blog: this time I use poolish as preferment and I had to use more yeast to compensate the short time window in the course. But I added a variant for more time below.
The dough of this rolls is rather firm and can be formed round easily. After forming the rolls need to be rubbed in a butter mix which works some fat into the seam. This prevents the seam from sticking and so the rolls open nicely in the oven. To get enough butter in the seam needs a bit of practice – and this can only be gained by practice 😉
This was a great weekend in Berlin! The smell of bread was everywhere and I had the change to try so many different specialities. Not only on the Brotzeit Market, but on the evening before as well when all of the participants came together to chat and eat. A lot of the Bakers brought their favourite bread and I spent that evening of sampling nearly 20 Breads. My personal favourites were: a bread with sprouted spelt, a loaf with sprouted sun flower seeds and a ciabatta like bread with hot pepper and olives. But there was a delicious walnut, a bread flavoured with nettles, and different great rye breads as well. The different breads and the interesting conversations about bread, grain and bees at this evening will be inspiring my baking in the next time for sure!
A short Update for all who wanted to know when my free baking workshops at the Brotzeit will take place:
- The course for children takes place from 11:30-12:30 and we will bake “Sweet Turtels” from a sweet braid dough.
- The course for adults has the topic “regional rolls” and takes place from 13:30-14:30 .
Half of the slots can be reserved on the market day, the other half can be reserved beforehand by sending a mail to kochschule @ markthalleneun. de .
Maybe you read this already on Lutz’ Plötzblog : There will be a big Brotzeit (literally Bread Time) market in the Markthalle Neun in Berlin at Sunday, the 17. January. Many famous bakers will be there as well as other exhibitors. Together with Lutz, Werner and Schelli I will be there as well, baking spelt rolls (Dinkelseelen) with the visitors of the fair. And we have some other Ideas for bread as well! I’m already very exited and hope that I will see some of you there!!