Submitted by Dillbert on November 19, 2009 - 3:53pm
Hi folks -
having lived in Germany for extended periods, I've been 'on the rampage' to bake some good broetchen here in USA.
recently acquired some Backmalz (diastatic malt powder) and that seems to convey the flavor, exterior crunch and softer interior of a good breakfast broetchen.
any experience / known/tried recipes / tips on Backmalz & broetchen?
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Broetchen lover too!
I was so happy to see your message about Broetchen. My husband and I lived in Germany for a few years and fell in love with this tasty little treat. I've tried to reproduce this recipe but haven't found quite the right recipe. If you find a good one, would you be willing to share? I'd love to give it a try!
Dee Dee
Broetchen Rolls
Here are a couple links to a recipe for Broetchen:
http://allrecipes.co.uk/recipe/1564/german-br-tchen-rolls.aspx
http://recipesbycindy.homestead.com/brotchen.html
Hope this tastes like th real thing. The latter one is from a woman who spent lots of time in Germany.
Links
I tried the links that you posted for broetchen recipes-
The allrecipe link works fine-
the recipesbycindy leads to the "homestead" site
Dee Dee - oh indeed - klose
Dee Dee -
oh indeed - klose but no wuerstchen . . .
the malt powder most definitely achieves that 'missing tastchen' - I'm working on perfecting a recipe. it's a bit tedious - based on Sontag's Broetchen - make a sponge overnight...etc.
I've found kazillions of recipes for Broetchen - the sugar and the egg white thing is a bust. I suspect it was someone's attempt at reproducing the texture, but not found any sugar/egg recipes that got within kilometers.
I've got a sponge in the works with variations planned - will post Sat/Sun if it works out well.
these got 9.5 out of 10
working on the suggestions to proof longer, go hotter, more steam . . .
I let the first batch proof longer than usual, the second batch I proofed about another 30 minutes. the only difference I noticed is the "over" proofed batch lost some shape - they got larger, but also flattened out of bit. no big difference in texture / crumb noted between the proofing times.
thorough preheat to 500'F and baked on a piza stone at 500'F - 16 minutes.
steam was a glass bread pan of lava rocks - I could see a slow boil the entire bake time, plus a handful of ice cubes on the oven floor when inserted.
crust was properly thin - not as crisp 'right out of the oven' as I would like, but did crisp up a bit on cooling. which makes me wonder if I need to [somehow] remove the humidity / steam for the last couple minutes of baking.
Those look good. What recipe
Those look good. What recipe did you use?
recipe is
the second entry in this thread
http://www.thefreshloaf.com/node/14982/malt-powder
it gets the most votes in our household for 'most authentic' taste & texture - keeping in mind everyone's boretchen experience is probably different [g]
Thank you.
Thank you.
Remove steam for Broetchen
I think you must be on the right track with the idea of removing the steam part way through baking. I took the German Breads course at SFBI in September, and the instructor almost always used steam for a short period at the beginning of the bake, and then opened the oven to get rid of the steam for a minute (or three) thereafter.