WEIZENBRÖTCHEN Sourdough Version with Caramelized Onions

6 Jun

Main  I love these rolls which were inspired by a recipe adapted from Karin Hanseata’s blog.  The first time I made them I changed a few things but mostly stuck to the original formula per this post.

This time I wanted to try using a SD starter instead of the instant yeast so I converted the formula and added some caramelized onions to really put these over the edge.  I made these to bring to our friends barbeque for the hamburgers we were having and they were just right.  They were a little denser than the original version made with the yeast but I think that had more to do with the caramelized onions than anything else.  These are definitely worth making again and again.




Weizenbrotchen- SD version - Caramelized Onions (%)

Weizenbrotchen- SD version - Caramelized Onions (weights)

Downloaded BreadStorm Bun file.


Caramelized Onions

Cut a whole sweet onion into thin rings and saute over low heat in olive oil for 35 minutes or if you want to get crazy go for 1.5 -2 hours but make sure it is really low.  You want the onions to be nice and soft and dark colored and they should end up almost like candied onions.  Let them cool off to room temperature before using in the main dough.


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 5 minutes.   Next add the caramelized onions and mix for another 1-2 minutes until they are fully incorporated.  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 around 14 rolls.

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 550 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 black sesame seeds and poppy seeds.

After 5 minute 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.



This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.


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