John Myers
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Line Roll
The perfect line roll recipe with a picture and simple step-by-step instructions.
Pre-dough
- 100 g Wheat flour type 550
- 100 g Water
- 0,1 g Fresh yeast – like a grain of rice
Piece of flour cooker
- 25 g Wheat flour type 550
- 125 g Water
Main dough
- 340 g Wheat flour type 550
- 25 g Rye flour type 1150
- 8 g Fresh yeast
- 50 g Milk
- 25 g Water
- 5 g Salt
- 5 g Butter
- 5 g Sugar
- Vorteig (poolish): Mix flour, water and yeast and let cook for 20 hours at room temperature.
- 2nd piece of flour cooker (Water roux): Mix the water with the flour with the whisk and heat to approx. 65 °. When the mixture sets slightly, remove it from the stove and stir for another two minutes. Let cool and put in the fridge for four hours.
- Put the above ingredients for the main dough in a bowl, add poolish and water roux and slowly knead everything for 5 minutes, then knead vigorously / quickly for another 10 minutes. The dough is firm but easy to knead.
- Let the dough rest for 60 minutes at 24 °, then push out after 30 minutes (knead very briefly so that the yeast gases come out).
- Now cut off 16 dough pieces a 50g and shape them round (do not knead), place them on a kitchen towel and cook for another 90 minutes at 24 °.
- Preheat the oven to 230 °. Place the dough pieces in rows of four or five close together on baking paper, brush with water and make a straight, deep cut through the dough pieces. Now – finally !! – put it in the oven. Put a deep tray with boiling hot water in the oven or switch on the steaming in the luxury stove version … Bake at 230 °, dropping to 200 ° for 20 minutes (I have the temperature is regulated down after 8 minutes).
- Brush the rolls with a little water immediately after baking, this makes them shine a little.
- The rolls have a nice crust and are very soft on the inside.
- You should absolutely adhere to the given times, at first I didn’t want to hear it either, but the first attempt was in vain, you could have killed someone with it …
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