![\"Bergische](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/06\/Bergische-Knppel.jpg\" "\\"Bergische")
I was very happy with the taste of the \u201cBerliner Kn\u00fcppel\u201d but their crust was to soft in my opinion. And so I decided to bake another variation, containing less milk but add some butter to the recipe.<\/p>\n I was very happy with the taste of the \u201cBerliner Kn\u00fcppel\u201d but their crust was to soft in my opinion. And so I decided to bake another variation, containing less milk but add some butter to the recipe.<\/p>\n
I also decrease the time I gave the rolls for proofing. After I realized that their ovenspring was not as high as expected I go down to 35 min and put the rolls in the oven when still a little underproofed. Now they have the kind of ovenspring I was aiming for.<\/p>\n
And after changing the recipe so much I decided to change the name, too. Now I call them \u201cBergische Kn\u00fcppel\u201d because I am living in the “Bergische Land\u201d.<\/p>\n
The rolls are very satisfying now: a complex aroma, crispy crust and soft crumb, that is how a roll should be.<\/p>\n
<\/p>\n
Poolish<\/p>\n
Dough<\/p>\n
In the evening mix water, flour and yeast for the poolish and ferment for about 12 hours at room temperature.<\/p>\n
Mix all ingredients for the dough\u00a0 and knead it for about 5 min at low speed, then 10\u00a0 min on high speed.<\/p>\n
Ferment for 60 min. In the meantime heat the backing stone in the oven to 250\u00b0C.<\/p>\n
Now\u00a0 divide the dough into pieces of 80g each. Roll each piece to a ball and rest for 15 min. Press the balls to a disc with thicker rims and a thinner middle. Fold one half of the disk on the other side, forming a halfcircle. Roll with four fingers to a short log (Instruction with pictures<\/a>).<\/p>\n Proof 35 min on the seamside.<\/p>\n Turn the roll seamside up and bake for about 25 min at 250\u00b0C with steam.<\/p>\n