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Berlin Club

5 from 8 votes
Total Time 2 hours 25 minutes
Course Dinner
Cuisine European
Servings 8 people

Ingredients
 

  • 505 g Flour type 550
  • 148 g Lukewarm water
  • 147 g Milk 3.5% lukewarm
  • 16 g Yeast fresh
  • 8 g Salt

Instructions
 

  • Sift the flour into the mixing bowl and add the salt. Dissolve the yeast in lukewarm water. While the mixer hook of a food processor is running (hand mixer is a bit tedious, but also feasible), first add the yeast water and then the milk. Then knead everything at level 1 for about 5 minutes. Then set to level 2 and knead for another 10 minutes. The dough must be smooth and elastic and must not stick.
  • Place the well-covered bowl with the dough in the lighted oven for 30 minutes. Always fold the dough several times after 10 minutes.
  • After this resting time has elapsed, cut 8 portions of approx. 100 - 102 g from the dough. Pull each one a little apart, arching it slightly, bending the edges downwards and pressing them together on the underside (so-called round loops). Then place the dough pieces, which are smooth at the top and pressed together at the bottom, with the slightly uneven side (called the end) on a tray lined with baking paper or foil. Cover them with a cloth and place in the lighted oven for 10 minutes.
  • When you have increased your volume afterwards, press in each blank with the ball of your hand around and in the middle, so that a hollow is created. Then fold over each other, place the gap (end) down on the tray again, cover with a cloth and place in the lighted oven again for 60 minutes. Even now, the blanks should increase their volume again.
  • When the last resting time has elapsed, take the tray out of the oven, preheat it to 230 ° and place a heat-resistant bowl in it. In the meantime, turn the blanks over so that the gap is at the top and place them on the sheet metal with enough space. When the oven has reached its temperature, slide the tray in on the 2nd rail from below and immediately fill the bowl with cold water. There should be a surge of steam. Immediately close the oven door and bake the rolls until golden brown for 20 minutes.
  • The amount of dough is 8 pieces.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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