John Myers
Contents
show
Ingredients
- 700 g Wheat flour type 450 or better 550
- 200 g Spelt flour type 630
- 42 g Yeast, fresh or 2x dry yeast
- 45 g Baking malt (can be omitted)
- 22 g Salt
- 700 ml Water
Instructions
Pre-dough
- 300g wheat flour 21g yeast or 1 pack of dry yeast 200ml lukewarm water Mix into a sticky dough without flour nests, cover and let rise for about 1 hour in a warm place. To dissolve the yeast better, I mixed / dissolve it with the water beforehand.
Main dough
- 2,400g wheat flour 200g spelled flour 45g baking malt or "bread roll baking agent" if desired (makes the result "rounder" and gives the bread a better color and crust. 22g salt 500ml water 21g yeast or 1 pack of dry yeast For better dissolving of the yeast, I mix / dissolve Knead all ingredients with the pre-dough and a smooth, not too firm dough. If it is too wet, add a little wheat flour. Cover and let rise in a warm place for about 30 minutes.
Portioning
- Knead the dough that has opened up again. Then remove it from the bowl and portion into 20 dough pieces of 100g each. After all have been portioned, the "sanding / rounding" comes. The point is to build tension on the dough and this is achieved by making circular movements with a palm and the dough piece on the work surface. The best thing to do is just watch a video. Then distribute the rolls on two baking trays (always 10-12 pieces), spaced apart. I always press it down a little before covering it so that it doesn't get too high. Cover and let rise for about 30 minutes.
Bake preparation
- Heat the oven to 250 degrees top / bottom heat. Put a bowl of water in the bottom.
Bake rolls
- The rolls, each tray is baked separately. Start with the one that was occupied first. I now cut the dough pieces about 2cm deep with a sharp knife and then wet them with water, for example with a flower syringe or a brush. Then the dough pieces are baked immediately in the oven at 250 degrees for 5 minutes, then set the oven to 200 degrees and bake for about 12 minutes. This is then repeated with the second sheet.
Remarks
- This recipe is enough for 20 rolls of 100g each. Since it is very time-consuming, I freeze them and then take some out of the freezer to bake them up. Briefly moisten this with water and then simply bake it for about 11 minutes in a fan oven. They then taste like freshly baked.
