{"id":3354,"date":"2011-10-17T20:28:00","date_gmt":"2011-10-17T18:28:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/10\/krusti\/"},"modified":"2020-03-26T08:03:02","modified_gmt":"2020-03-26T07:03:02","slug":"krusti","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/10\/krusti\/","title":{"rendered":"Krusti"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/poolish\/\"><strong><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Krustis\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/10\/Krustis.jpg\" alt=\"Krustis\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/><\/strong><\/a>Krustis are wheat rolls which get a vey crisp crust because of their form which cause their crust to crack unregulary in the oven.<\/p>\n<p>The rolls are very easy to form and they look very nice.<\/p>\n<p>I choosed a similar recipe for my variation of Krustis as I used for the <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2011\/09\/normale-brtchen\/\">\u201cNormal rolls\u201d<\/a>. But this time I add more Butter to the dough and this higher fat content makes the crumb softer. I think I come closer to my ideal roll!<\/p>\n<p>The poolish and the fact that the dough rise slowly overnight give the rolls a very nice complex taste.<\/p>\n<p>This rolls have the potential to become my new favourite Breakfast rolls.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><u>Krusti<\/u><\/h1>\n<p>yields 18 rolls<\/p>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/poolish\/\"><strong>Poolish<\/strong><\/a><\/p>\n<ul>\n<li>250g flour Type 550<\/li>\n<li>250g Water<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>Poolish<\/li>\n<li>800g flour<\/li>\n<li>40g Egg white<\/li>\n<li>85g Milk<\/li>\n<li>300g Water<\/li>\n<li>100g Butter<\/li>\n<li>3g fresh yeast<\/li>\n<li>20g Salt<\/li>\n<\/ul>\n<p><strong>Glazing<\/strong><\/p>\n<ul>\n<li>2g Starch<\/li>\n<li>100g Water<\/li>\n<\/ul>\n<p>In the morning: Mix all ingredients for the Poolish and ferment for 12 hours on a warm place (about 25\u00b0C).<\/p>\n<p>In the evening: Dissolve the yeast in the milk, add water, flour, egg white, salt and Poolish and knead 5 min at slowest speed, then around 11 min on fast speed until complete gluten development. Now butter and knead for about 2 min until complete incooperated.<\/p>\n<p>Ferment overnight (8 \u2013 10 hours).<\/p>\n<p>The next morning:\u00a0 Divide the dough into pieces of about 100g each. Roll each piece into a 30 cm band, then cut the band into two half of 15 cm length each. Place one half over another and roll them into a log.<\/p>\n<p>Proof the roll seam side down for 60 min. Heat the oven to 250\u00b0C in the meantime. For glazing cook starch with water and let cool to room temperature<\/p>\n<p>Before baking turn them upside down and bake at 250\u00b0C for 20 minn with steam. Open the oven doorto release the steam, glaze again and bake another 10 min to get a crispy crust.<\/p>\n<p>I send this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">yeastspotting<\/a>, Susans weekly showcase of yeast baked goods<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Krustis are wheat rolls which get a vey crisp crust because of their form which cause their crust to crack unregulary in the oven. The rolls are very easy to form and they look very nice. I choosed a similar recipe for my variation of Krustis as I used for the \u201cNormal rolls\u201d. But this [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20172,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[30,9],"tags":[273,305,378],"class_list":["post-3354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ubernacht","category-brotchen","tag-nur-mit-hefe","tag-poolish","tag-uber-nacht"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=3354"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3354\/revisions"}],"predecessor-version":[{"id":20171,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3354\/revisions\/20171"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20172"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}