{"id":3924,"date":"2012-06-10T10:50:54","date_gmt":"2012-06-10T08:50:54","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3924"},"modified":"2017-04-21T09:29:41","modified_gmt":"2017-04-21T07:29:41","slug":"berliner-knppel-mit-sauerteig","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/06\/berliner-knppel-mit-sauerteig\/","title":{"rendered":"Berliner Kn\u00fcppel with Sauerteig"},"content":{"rendered":"

\"BerlinerLutz baked \u201cBerliner Kn\u00fcppel<\/a>\u201d\u00a0 this week after a recipe from an old cook book. In the first Variation with no preferment he used a relatively high amount of yeast \u2013 to high in my opinion \u2013 and Lutz described that he could taste the yeast in the baked rolls. I do not like it when the yeast taste is dominating the bread and so I decided to bake Berliner Kn\u00fcppel with sourdough. In the same time Lutz created a Kn\u00fcppel-Recipe with Poolish.<\/p>\n

The dough of the Kn\u00fcppel is firm and to form them properly, it is important to roll them strong enough otherwise the rolls will unfold themself in the oven.<\/p>\n

The flavour of the rolls is very nice and the crumb is soft and fluffy like it should be, but the the crust is to soft in my opinion. The next time I will try to replace the milk with water and add some butter in the dough to keep the crumb soft.<\/p>\n

<\/p>\n

Berliner Kn\u00fcppel with Sourdough<\/span><\/h1>\n

yields 10 rolls<\/p>\n

Sourdough<\/p>\n