The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brötchen

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fenchel2c's picture
fenchel2c

Brötchen

I made my first batches of Brötchen ever and used King Arthur's European-style bread flour.  Altho I need much more practice forming the rolls, they were crispy and had a nice color on the outside.  However, the crumb was dense and chewy not like the soft and airy texture I remember.  I used the white flour Master Recipe from 'Artisan bread in five minutes a day' with one variation; adding 3 egg whites.  How can I get a softer and airier crumb?

Comments

AnnaInMD's picture
AnnaInMD

here is a great video showing us how to correctly roll the Broetchen


http://www.chefkoch.de/video_anzeige.php?vid=95


 


 

Dillbert's picture
Dillbert

I've been on a long quest to get a decent broetchen in USA.


my best efforts to-date are using the no-knead recipe (no eggs) but reducing the hydration level.  no knead "as written" is about 80% - it is too soft and the broetchen go a bit flat.


second - diastatic malt powder - got mine from KA.  it brings the proper 'taste' -


"brot" and "broetchen" don't taste the same where I lived in Germany . . . .


I'm working on how to generate clouds of steam to get the right crackly crust - just got some lava rocks to try that technique after my ice cubes in the cast iron pan didn't do the trick.


baking stone required.


btw - the video is fascinating - but like everything else, broetchen aren't broetchen the same everywhere in Germany.  in Swaeben and Bayern, the round form and pale crust would not likely be typical.

AnnaInMD's picture
AnnaInMD

Broetchen from the bakery.  Way back when, in Thueringen, my grandma would hang out a cloth bag from her third-floor living room and at 6:30 a.m. we pulled in 1/2 dozen still warm Broetchen, delivered by the bakery.  What a treat with sweet butter and a good jam, or Nutella, or a soft brie. Ok, now I am getting hungry, grin, grin


 


 

fenchel2c's picture
fenchel2c

I forgot to mention in my original post that I also added diastatic malt powder to the recipe.


I lived for awhile in Böhmenkirch, Schwäbenland and the round form was standard.  The best I ever had were from Offenbach am Main and they were dark & crispy with a soft and airy crumb.  I was told to let the dough rest for up to an hour after removing it from the refrigerator rather than just 20 minutes.  I'll try that on my next batches.