The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

WEIZENBRÖTCHEN Rolls Sourdough Version II with Durum

isand66's picture
isand66

WEIZENBRÖTCHEN Rolls Sourdough Version II with Durum

This is another version of German style rolls which were inspired by a recipe adapted from Karin Hanseata's blog.  The original version uses yeast and 100% 00 flour.  I added some freshly ground durum flour to this version which gave it a nice nutty flavor.  They are a little more dense than the 100% 00 version, but were very tasty, perfect for sandwiches and burgers.

Formula

Here is the  BreadStorm Bun file.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.   (Note: I used my AP 66% starter for the seed.) Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

 Main Dough Procedure

Mix the flours with the main dough water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, honey and salt and mix on low for 6 minutes.   You should end up with a cohesive dough that is slightly tacky and silky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape into  12 rolls around 125-130 grams each.

The rolls will take 1.5 to 2 hours to rise depending on your room temperature and will only rise about 1/2 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.  Before putting the rolls in the oven brush with an egg wash and sprinkle on your seeds of choice.  I used smoked black sesame seeds, toasted onions and cheese powder.

Lower the temperature to 440 degrees and bake for around 25 minutes or until they are nice and brown.

Take the rolls out of the oven when done and let it cool on a bakers rack before for at least 1 hour before eating.

Some more garden photos from last week.

 

 

Comments

Floydm's picture
Floydm

Gorgeous. Would you mind if I featured these on the homepage for a bit?

isand66's picture
isand66

Thanks Floyd.

i would be honored.

regards,

Ian

IceDemeter's picture
IceDemeter

I actually just did a little happy dance --- since my first reaction to the title photo was that they fully deserved a front page spread.  I'm more than sure that the texture and flavour more than live up to the promise of that outstanding photo.

Great bake as always, Ian - and hoping that you and all the critters are staying cool and enjoying life.

isand66's picture
isand66

Appreciate your kind words and glad you like the post.  Hope you get a chance to try these yourself.

The furballs are all doing well...just wish the doggies would stop trying to chase cats during our walks.  I don't get it since they live with 5 of them :).

Happy Baking.

Regards,

Ian

Yippee's picture
Yippee

Absolutely a feast for the eyes as well as for the tummy! Love everything you showcased!

Yippee

isand66's picture
isand66

Great to hear from you and glad you enjoyed the post.

Regards,

Ian

Mini Oven's picture
Mini Oven

to see your rolls up on the front page this morning.     

(...on the cover of the Rolling Stone Fresh Loaf!)  

And more lovely flower & fairy pictures from the garden!  It's going to be a great day.  :)

hanseata's picture
hanseata

I'm sure this version tastes very good, too, and the Brötchen crumb still looks fluffy enough.

Beautiful garden photos, Ian,

Karin

isand66's picture
isand66

I'm glad you like them Karin.  Thanks for all the work you did developing the original formula.  Look forward to your next bake.

Regards,

Ian

 

bäckerdave's picture
bäckerdave

Excellent looking Brötchen!  Crumb looks great too.  Perfect for a nice German breakfast.  =)  Beautiful work!

isand66's picture
isand66

A nice German style breakfast would go perfectly with these.

Hope you get a chance to try a version yourself.

Happy Baking.

Ian

joc1954's picture
joc1954

Not just the bread, but all pictures. I have to show them to my wife, she is our gardener.

Well done Ian and happy baking!

Joze

isand66's picture
isand66

Great to hear from you Joze and glad you like the bread and the garden photos.

Happy Baking and look forward to your next post!

Regards,

Ian

Got-to-Baguette-Up's picture
Got-to-Baguette-Up

Is there a blue tint to these rolls, or is that just the lighting, or maybe just my computer?

Question:  Where are you finding 00 flour?

isand66's picture
isand66

No blue..must be the lighting.  I buy the 00 on Amazon and search for the cheapest price.

Happy Baking.

Ian