Tag Archives: weizenbroetchen

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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Happy New Year–German Rolls-WEIZENBRÖTCHEN Version 3

1 Jan

MainI love this basic formula that Karin came up with for these German style rolls.  I’ve made a Yeast Water version and a Sourdough version with great success.  I have been baking so much rye bread lately as a recipe tester for Stan’s new book, yet to be released that I needed something lighter.  My Yeast Water starter is no more and my SD starter was not refreshed, so IY would have to do.

On another note, my wife and I were very excited to find out they were opening up a new German restaurant in our revitalized downtown area in Patchogue, NY.  We were eagerly awaiting it’s opening and the other night we accidentally discovered that it was open after our original destination was closed for a private party.  All I can say is after eating there it will be the last time I set foot inside.  I can’t wait to go back to our favorite German Restaurant, The Village Lantern and eat some real authentic style German fair, and not the poor excuse for German food from this dreadful imposter.

Anyway, back to these German style rolls, which by the way blow away the pathetic attempt at Pumpernickel rolls they served at the aforementioned restaurant.  I pretty much followed Karin’s original formula from her blog,  but to make things interesting I replaced part of the 00 flour with Durum flour which is one of my favorites.

I also decided to try an interesting shaping technique to create the tower effect by using a small doughnut cutter.   Immediately after shaping the dough into rounds I pressed the cutter almost to the bottom of the dough.  I thought the final result was pretty cool, but it does make it difficult to toast them :).

I used some smoked sesame seeds, toasted onions and poppy seeds for the toppings after applying a double egg wash.

The Caputo 00 style four really makes these rolls light and airy and the little Durum flour adds an extra nutty flavor and yellow crumb.

Happy New Year to all of my family, friends and baking buddies and followers.

Closeup2

You can download the BreadStorm formula here.

German Weizenbrotchen Rolls Yeast Only (%)

German Weizenbrotchen Rolls Yeast Only (weights)

Crumb

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

 

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.

Lupine

Closeup1

Formula

Weizenbrotchen- SD version - Caramelized Onions (%)

Weizenbrotchen- SD version - Caramelized Onions (weights)

Downloaded BreadStorm Bun file.

Closeup2

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.

Crumb

CLEMATIS

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

 

German Rolls-WEIZENBRÖTCHEN

25 Dec

Closeup   These German style rolls were adapted from a recipe on Karin Hanseata’s blog.  Her blog is filled with inspired baking so I urge you to visit and explore her adventures.

I found these rolls to by very similar to Kaiser style rolls with a nice hard crust and soft interior, perfect for sandwiches.

Main

I of course had to change a couple of things since I just can’t seem to help myself.  I use 150 grams of my apple/cherry Yeast Water in place of part of the water and I cut the yeast down to 5 grams to compensate.  I also made 8 slightly larger rolls versus the 10 she suggested.

For the toppings I used toasted onions, black sesame seeds, Asiago cheese and flax seeds.  I decided to try to get in the holiday spirit so I used a snowflake cookie cutter on some of the rolls for added effect.

I was very happy with the way these turned out.  The use of the 00 Caputo flour really creates a unique crumb structure in these rolls and I’ve been eating sandwiches all week on these tasty rolls.

Crumb

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