German Raurisrustis Rolls Help Needed

Here is my understanding of the instructions-

Portion the dough out into 45 gram pieces. Place two of the pieces on top of each other, dust with flour, in the middle press the pieces together along the long axis, and then roll them into a long shape so that the seam stays open.

There is another hint in the comments- The goal is to have three seams that can open up during baking. After you press the two pieces together apparently you shape the dough by rolling it back and forth along its length to get the desired shape. And, you don't firmly close any of the seams.

Here is a quick translation from the comments-

"You place two pieces dusted with flour together, press a deep groove down the length, and then roll everything along the long axis back and forth so that the groove closes, but doesn't completely stick together. That way you have three potential spots that the roll can split open ( 2 x where the pieces are on top of each other and 1 x through the groove.)"

Hope this helps. 

-Peter

You can either prepare all pre-doughs in the afternoon or evening before baking day, and mix the final dough in the morning, or prepare the pre-doughs in the early morning, mix the final dough in the evening and do a cold bulk proof in the fridge.

The shaping technique aims to create an attractive, very rustic look, therefore the rolls should not proof 100%, so that they have a dramatic oven spring.

Happy baking,

Karin

LUTZ GEISSLER'S RAURISRUSTIS ROLLS  (Ploetzblog)
(about 9 rolls)

STARTER
50 g all-purpose flour
50 g water (122ºF/50°C)
5 g mother starter

POOLISH
100 g all-purpose flour
100 g water (cold)
0.1 g fresh yeast (pinch instant)
 
AUTOLYSE DOUGH
250 g all-purpose flour
150 g water (cold)

FINAL DOUGH
105 g starter (all)
200 g poolish (all)
400 g autolyse dough (all)
25 g white rye flour
75 g all-purpose flour
10 g salt
5 g fresh yeast (1.7 g instant yeast)
15 g barley malt or molasses (optional)
10 g butter

DAY 1
Prepare starter and leave for 12-16 hours at room temperature (overnight).

Mix poolish and leave for 12-20 hours at room temperature (overnight).

Prepare autolyse dough and leave at cool room temperature for 8-12 hours (overnight). (With overnight bulk proofing, autolyse only 30-60 minutes!).

DAY 2
Mix all final dough ingredients for 5 minutes at low speed to make a smooth and slightly sticky dough. (DDT ca. 73ºF/23°C).

Leave dough for 2 hours at room temperature with 2 x S&F after 30 and 60 minutes. It should double. (You can also do an overnight cold bulk proof in the fridge).

Divide dough into 18 pieces à 45 g and pre-shape into rounds. Stack one half of the rounds on top of the other half. Dust each stack with flour, then, using a metal spatula, press down in the middle to make a deep crease.

Turn pieces around, so that the crease is horizontal. With your hands, roll each piece to elongate it into a cylinder, with a (still visible) open seam across the middle.

Place rolls, seam side down, on couche and proof for ca. 60 minutes at room temperature, or until a dimple, pressed with your finger, fills somewhat up again, but remains visible (don’t overproof them, they should have a strong oven spring.)

Preheat oven to 482ºF/250ºC, including steam pan.

Place rolls, seam side up, on parchment lined baking sheet.

Bake for 10 minutes, then remove steam pan, reduce temperature to 446ºF/230°C, and continue baking for ca. 8-10 minutes more, until they are golden brown (internal temperature at least 200ºF).

Let rolls cool on wire rack.