John Myers
Ingredients for 1 servings:
- 600 g flour, 550
- 400 g flour, 1050
- 10 g yeast
- 10 g baking malt, or “Rösch”
- 560 ml water, cold
- 2 tsp, heaped salt
- 1 tsp honey or sugar
- 1 egg(s)
- 1 tbsp water
- 1 tbsp oil
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours 30 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 13 hours 8 minutes
little time in the morning, makes 20 pieces
In the evening, make a dough with the yeast dissolved in the water and all the other ingredients. Cover and let it rest in a bowl in the cellar overnight. In the morning, divide the dough into about 20 pieces and roll them into rolls. After about 20 minutes of proofing at room temperature, brush the dough pieces with the egg beaten with water and oil and score them as desired. Now place them in the oven preheated to 240°C and bake for 14 minutes (steam well!). Then bake at 200°C with fan for another 5-6 minutes. The rolls can also be made in one day. If you don’t want to let the dough rise overnight, use lukewarm water and 40g of yeast. I always make double the batch because they freeze well and are as good as new when baked! If you don’t want to use two types of flour: The 812 flour (available from mills) is very suitable – use the whole amount (1kg) of this flour.
Facebook Comments