The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Broetchen lover

Dillbert's picture
Dillbert

Broetchen lover

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?


 

DeeDee_Bakes's picture
DeeDee_Bakes

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

Toshiko Suisei's picture
Toshiko Suisei

Original recipe from the bread blog of Herr Ketex [translation with the help of Herr Google]

Schnittbrotchen mit Zeitplan fur lange, kalte Fuhrung

Cut Rolls with schedule for long, cold leadership

 

[Link to the original recipe with shaping video and beautiful photo of finished rolls.]

http://ketex.de/blog/brotchenrezepte/schnittbrotchen-mit-zeitplan-fur-lange-kalte-fuhrung/

 

Vorteig – Preferment [sponge]

- 300 g Weizenmehl T 65 (bread flour)

- 30 g Roggenmehl 1150 (medium Rye flour)

- 330 g Wasser handwarm (water)

-3.3 g Friechhefe (fresh yeast) [cake yeast]

 

Am Morgen (8:00 Uhr) die Zutaten des Vorteiges klümpchenfrei verrühren und das Gemisch 2 Stunden bei Raumtemperatur anspringen lassen und dann bis abends (20:00 Uhr) in den Kühlschrank (+5°) stellen.

 

For baking day at 8 a.m. day after tomorrow. [In the evening] stir the ingredients for the sponge and let rest for 2 hours at room temperature until springy. By 8 p.m. put it in the refrigerator. [covered]

 

Hauptteig – Dough

- Vorteig [the sponge]

- 600 g Weizenmehl T 65 (bread flour)

- 70 g Roggenmehl 1150 (medium Rye flour)

- 270 g Wasser (water)

- 6.7 g Frischhefe (fresh yeast)

- 20 g Salz (salt)

-1 EL flussiges Backmalz (1 Tbls liquid Backmalz) [KA organic barley malt syrup]

 

Alle Zutaten ohne das Salz in der Küchenmaschine 12 Minuten kneten und dann das Salz zugeben und nochmals 3 Minuten kneten.
Dann gebe ich den Teig auf die Arbeitsplatte und mache ein Zyklus “stretch & fold”.
Jetzt kommt der Teig in eine große Schüssel, wird mit einer Frischhaltefolie abgedeckt und kommt in den Kühlschrank (+5°)

 

[8 a.m. 2nd day] Put all ingredients except the salt in the stand mixer, 12 minute knead, and then add the salt and knead 3 more minutes.

Then put the dough on the counter [floured] and do a stretch & fold. [See video for technique.] Put the dough into a large bowl, cover with cling film and put it in the refrigerator.

 

Am nächsten Morgen (8:00 Uhr) nehme ich den Teig aus dem Kühlschrank und lasse ihn 1- 2 Stunden akklimatisieren. Dann forme ich die Brötchen und gebe sie für 45 – 60 Minuten verkehrt (Schluss nach oben) in Leinentücher und decke sie dabei mit einer Plastikfolie ab.

 

At 8 a.m. the next morning [3rd day] take the dough out of the refrigerator and give it 1-2 hours to come to room temperature. Then form the rolls [see video] and let them rest for 45-60 minutes in linen cloth and covered with a plastic film.

 

Nach dieser Zeit drehe ich die Teiglinge um, lege ich sie auf ein Lochblech und schneide sie einmal mit einer Bäckerklinge ein. Jetzt besprühe ich Teiglinge und Lochblech leicht und gebe sie bei 230° für 20 Minuten in den Ofen.

 

After this time move the rolls onto a perforated baking sheet [with holes like a baguette tray, only flat] and slash them once with a razor. Now spray the rolls and baking sheet slightly [with water] and give them 230 C [practically 450 F] for 20 minutes in the oven.

localgrace's picture
localgrace

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.

jimrich17's picture
jimrich17

I tried the links that you posted for broetchen recipes-


The allrecipe link works fine-


the recipesbycindy leads to the "homestead" site 


 


 

Dillbert's picture
Dillbert

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.

Dillbert's picture
Dillbert

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.


 


 

mrfrost's picture
mrfrost

Those look good. What recipe did you use?

Dillbert's picture
Dillbert

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]

mrfrost's picture
mrfrost

Thank you.

Ottilie's picture
Ottilie

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.