{"id":3326,"date":"2011-09-29T18:43:13","date_gmt":"2011-09-29T16:43:13","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/09\/normale-brtchen\/"},"modified":"2017-04-21T12:39:21","modified_gmt":"2017-04-21T10:39:21","slug":"normale-brtchen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/09\/normale-brtchen\/","title":{"rendered":"“Normal” Rolls"},"content":{"rendered":"

\"Br\u00f6tchen\"<\/a>In the different regions of Germany plain rolls have different names: In the north they are called \u201cRundst\u00fccke\u201d, in the South \u201cSemmeln\u201d or \u201cWecken\u201d and in the East they are called \u201cSchrippen\u201d or \u201cDoppelte<\/a>\u201d, and in the West, were I live, we call them \u201cBr\u00f6tchen\u201d. But as a friend who has to travel a lot told me some days ago, as long as you asked for \u201cNormal\u201d you will get what you want in every bakery.<\/p>\n

I still try to create rolls with a fluffy and soft crumb. I will not give up this aim, someday I will get the ingredients in the perfect ratio like it work for the sandwich bread<\/a>, too.<\/p>\n

My newest attempt include some egg white, a little bit of milk and butter. I used some P\u00e2te ferment\u00e9e<\/a> and knead until the gluten is fully developed.\u00a0 The crumb is already much better then before, it is evenly regulary and softer then before, but not as soft as I whished for. The rolls proofed nicely and had a good oven spring. Pulling them out of the oven they started directly to \u201csing\u201d when the crust cracked because of the soft crumb which shrink when the bread cool down.<\/p>\n

<\/p>\n

For Baking I test a new idea I had to create steam. I placed the rolls on a deep baking sheet and place a small bowl with boiling water on the pan, too. Then I covered everything with a second deep baking sheet and put everything in the oven. You have to be carefully when placing or removing this in\/from the oven because of the boiling water! The lot of steam which stayed near to the rolls improved the oven spring very much!<\/p>\n

The rolls are good, very aromatic because of the long, slow rise. I like the taste of the \u201cNormal\u201d rolls very much and will try to improve the crumb further.<\/p>\n

\u201cNormal\u201d Rolls<\/span><\/h1>\n

Poolish<\/strong><\/a>\"Br\u00f6tchenkruste\"<\/p>\n