John Myers
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Berlin Splinter Rolls
The perfect berlin splinter rolls recipe with a picture and simple step-by-step instructions.
Pre-dough:
- 85 g Wheat flour type 550
- 1 g Yeast fresh
- 50 g Lukewarm water
Main dough:
- Pre-Dough
- 325 g Wheat flour type 550
- 200 g Water
- 40 g Dried wheat sourdough
- 7 g Yeast fresh
- 7 g Salt
- 20 g Sugar
- 100 g Butter firm
For painting:
- 1 Egg
- 1 tbsp Milk
- 1 pinch Salt
Pre-dough:
- Roughly mix all ingredients in a bowl, then knead. Shape into a ball, cover the bowl and let the dough mature for 18 hours at room temperature.
- Cut the firm butter into approx. 1 cm cubes. Spread out on a flat surface, wrap with cling film and place in the freezer.
Main dough:
- Mix the wheat sourdough with 20 g water. Put the pre-dough, flour, 180 g water, yeast and the mixed wheat sourdough into a bowl (ideally a food processor) and knead everything together on the lowest setting until it has combined (approx. 5 min.) And then on a medium setting for another 15 Continue kneading for a minute. Then sprinkle in salt and sugar and knead everything again for 5 minutes. The dough should then be firm, smooth and elastic, and should come off the bowl as you knead.
- Cover the bowl and let the dough rest for 15 minutes.
- Then work the frozen butter pieces into the dough. They must NOT dissolve and should be recognizable as pieces.
- First divide the dough into 8 portions and preform them roughly into a round shape. Place on a floured surface and cover and let rest for 15 minutes.
- Then pull the individual blanks a little apart, arch the edge upwards and press them together a little so that the underside becomes spherical and the top resembles a blossoming tulip. …. (called: round grinding). Even now the pieces of butter must still be recognizable and must not have dissolved.
- Now place the “ground blanks” back on the floured surface – but now cover with the underside upwards – and let cook for at least 50 minutes (but also much longer). For technical reasons it was 5 hours for me and the result was great.
- Preheat the oven to 230 °. Warning, no steam! Turn the blanks over again and place them on a baking sheet lined with baking paper. Beat the egg, milk and salt and brush the blanks generously with it. Put in the middle of the oven. Baking time – depending on the degree of browning – 20 – 30 min.
- They are easy to freeze and bake ….. then soon taste even better ………
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