John Myers
Contents
show
Ingredients
- 630 Size Wheat flour (550)
- 70 Size Wheat flour (1050)
- 30 Size Baking malt
- 20 Size Salt
- 370 ml Water
- 1 bag Dry yeast
Instructions
- Put all ingredients in a bread maker and knead a smooth dough. Remove from the mold, halve the dough and freeze. That was my bread roll dough in reserve.
- This morning after a week I thawed a dough, kneaded it and let it rise during the day. In the afternoon I kneaded it again and shaped it into rolls. Place baking paper on a baking tray and shape a few rolls to taste. Let rise for another 60 minutes. Then bake at 220 ° C for about 20 minutes. Spray vigorously with water beforehand!
- Take the rolls out of the oven and let them cool down. For me they were probably not so nice because there was probably a small measurement error in the water. The dough was a little too firm. But they tasted really great, as if they were fresh from the bakery. The right scent wafted through my kitchen and the aroma was amazing too! The recipe is otherwise very consistent. It was my first attempt at a baker's recipe ...
