WEIZENBRÖTCHEN Rolls Sourdough Version II with Durum

29 Jul

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.

 

 

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2 Responses to “WEIZENBRÖTCHEN Rolls Sourdough Version II with Durum”

  1. Karin Anderson August 4, 2017 at 2:51 pm #

    I haven’t made these for a long time (so many breads to bake, so little time!), but since I’m converting several of my formulas to sourdough versions, I will try both of yours soon.
    Nice flowers! I have a lot of butterflies on my Monardas, they seem to be very attractive to them.

    • mookielovesbread August 4, 2017 at 4:18 pm #

      Thanks Karin. They are worth Baking again for sure. We have some butterfly’s the size of birds hanging around our Flox. Regards
      Ian,

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