The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Kimmicher

Bröterich's picture
Bröterich

Kimmicher

Kimmicher, a large bun, weight about 200g, typical for the city of Reutlingen in Germany.

If you like caraway seed, you got to try this. The buns are truly fantastic.

The recipe is here: https://www.ploetzblog.de/2020/12/05/kimmicher/

I'll translate it into English if anyone would like to read it.

Comments

Kistida's picture
Kistida

Google roughly translated the recipe to this:

Pre-ferment
84 g rye flour 1370
84 g wheat flour 550
224 g water (cold)
0.17 g fresh yeast

Main dough
all of the pre-ferment
392 g wheat flour 550
168 g water (30°C)
20 g of vegetable oil
11 g salt
4.5 g fresh yeast
17 g caraway seeds (whole)

Mix the pre-ferment ingredients with the whisk and cover and let mature for 12 hours at room temperature (approx. 20°C).

Knead all ingredients for 5 minutes on the lowest setting and a further 8-10 minutes on the second setting to form a smooth and elastic dough (dough temperature approx. 25-26°C).

Cover and let the dough rest for 2 hours at room temperature, stretching and folding after 30 and 60 minutes.

Portion the dough into 200g pieces, fold in tightly round and cover with a slightly open top and let ripen in a linen cloth for 60 minutes.

Bake with plenty of steam at 250°C for 25-28 minutes, reducing to 230°C.


Thank you for sharing the recipe, I've bookmarked it! I've a question about the baking step above. What does reducing the temperature mean? Do we continue baking, and for how long?

- Christi

Bröterich's picture
Bröterich

Sorry, for not responding earlier. I hadn't checked for a few days.

Very nice job of providing the translation.

Essentially he recommends dropping the temp. after 15-20 minutes by 30°C or so. I am not so sure that it is really necessary.

Tom

Kistida's picture
Kistida

I’m gonna test this recipe next week. 
☺️

- Christi