German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen)
Oleh Felice, Makes 9 rolls. These rolls are made with a rye sourdough and a wheat sourdough that makes them super flavorful and moist. Takes some time to make so plan accordingly. I adapted this from a German bread baking book "Brotbackbuch"
Waktu Memasak
n/aPorsi
9 ServingsBookmark
37Langkah Memasak
Langkah 1
Prep the rye sourdough by mixing 100 g rye flour, 100 g warm water and 2 g rye sourdough starter. Let proof for 20-22 hours at room temperature.
Langkah 2
Prep the wheat sourdough by mixing 100 g bread flour, 100 g water and 2 g sourdough starter (wheat sourdough if you have it. I don't so I used rye sourdough starter). Let proof for 20-22 hours at room temperature.
Langkah 3
The next day, mix the sourdough starters with the rest of the ingredients for the main dough. Mix with hands or a strong wooden spoon/spatula for several minutes until everything is evenly mixed. You won't be able to knead the dough like a typical bread.
Langkah 5
After that, put the dough on a well floured surface and measure out pieces that are about 90-95 grams (or just divide it into 9 equal pieces). Form each piece into a round roll and dust with plenty of rye flour.
Langkah 6
Place the formed rolls crease-side up on a baking linen or non-fuzzy towel/tea towel that's dusted with rye flour. Cover lightly with another cloth and let proof for 2 hours at room temperature, or 10-12 hours in the refrigerator.
Langkah 7
When you're about ready to bake, pre-heat oven to 250°C/480°F. Place a metal tray at the bottom of the oven for that you can pour in boiling water for steam later on (or use your preferred method for steam). I have some volcanic rock on my tray to help make the steam finer (not necessary)
Langkah 8
When ready to bake, turn over each roll so the crease is on the bottom and transfer to a baking sheet. Cut a criss-cross pattern across the top of each roll with a bread lame or knife right before putting in oven.
Langkah 10
Bake for 10 minutes at 250°F with steam. Then, remove the steam tray and bake another 10 minutes at 210°C.
Bahan
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Rye Sourdough:
100 g rye flour
100 g warm water
2 g rye sourdough starter/mother
Wheat Sourdough:
100 g bread flour
100 g water
2 g sourdough starter (I used rye, but wheat is great too)
Main Dough:
170 g rye flour
120 g bread flour
120 g warm water
10 g salt
15 g molasses or honey
15 g butter