{"id":14153,"date":"2017-01-07T09:53:09","date_gmt":"2017-01-07T08:53:09","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=14153"},"modified":"2020-03-13T10:08:42","modified_gmt":"2020-03-13T09:08:42","slug":"luftikusse","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2017\/01\/luftikusse\/","title":{"rendered":"Luftikusse"},"content":{"rendered":"

$\"Luftikusse$ The first post in 2017 found its inspiration back in 2016. When I put together my \u201cBest of 2016<\/a>\u201d I stumbled upon upon a\u00a0 readers question<\/a> for rolls with open crumb. Back then I suggested this Baguette rolls<\/a> and then the question slowly slipped from my mind. It has a simple reason: I normally prefer rolls with a finer crumb as we eat them mainly for breakfast and a wide open crumb means honey dropping all over the place. But during vacations we like to eat rolls for lunch or dinner, too. And with a slide of cheese a chiabatta-like roll is a delicious thing.<\/p>\n

But the infection<\/a> I catch before christmas was a mean one and so I spent most of my vacation on the sofa with hot tea and a good book \u2013 slowly recovering. I slept a lot, but baked nearly nothing and we went not for shopping food either but feed on our well stocked pantry and fridge. When we finally had to buy some groceries I discovered something new in our supermarket: organic pysillum hulls. I find their water binding capacity fascinating and so a package went home with me.<\/p>\n

$\"Luftikusse$ Pysllum hulls are the seed hulls (most often) from the Indian Plantago ovata (and other relatives, sometimes called Plantago psyllium, too) and can bind high amounts of water. When I played around with the hulls back in my kitchen, a mixture of 10 Gramm of Pyslium hulls could bind 80g water to form a stable gel. The opens many options beside the use as dietary fibre. Most famous is the use of it as binding agent in gluten free baking. But in \u201cnormal\u201d baking it can be used, too, for increasing the hydration of a dough without making the dough hard to handle. And with the increased hydration the bread stays longer fresh.<\/p>\n

And so we come back to the ciabatta-like rolls. Because they came to my mind when I was looking on the psyllium hulls. Such a dough would be the right thing to test the behaviour of psyllium. I mixed a dough with some sourdough from the fridge, flour, water, yeast and salt. The dough was soft, but good to handle, feeling more like a dough with about 78% Hydration then 88%. I then let the dough ferment for quit some hours, folding it once in a while. In the end the dough was silky and bubbly and covered with some bran it was easy to cut it into squares which I baked directly. The rolls I took from the oven had a big volume and felt light, promising an open crumb under their darkly baked crust. And they kept that promise and more – mild aromatic, with a crunchy crust and as light as air there was just a name that came to my mind: Luftikus ( This is a bit archaic term which describes a happy-go-lucky person. But as it stems from the German word for \u201cairy\u201d (luftig), it seems quit fitting for me).<\/p>\n

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