I adore baking, especially any type of yeast bread. Today's experience was a hit!
while surfing Tastespotting, found a great photo of this recipe, to make them a lilttle bit festive, decided to make those little flowers...adorable ha!
|Up, close and personal!|
Weizenbrötchen - German Hard Rolls with Poolish
adapted from Plötz Blog
- Combine together the poolish ingredients in a mixing bowl. Leave it, covered, at room temperature for 16-20 hours.
- Mix the starter, bread flour, water and fresh yeast at low speed for 3 minutes, then increase the speed and mix for 5 more minutes. Add in salt, sugar, and olive oil and continue to knead for another 5 minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly floured work surface and form into a round ball. Cover with a clean kitchen towel. Set aside for an hour. Stretch and fold the dough after 30 minutes. Knead the dough thoroughly and divide it into 5 large or 8 small portions. Shape each portion into an oval and place them on the parchment paper lined baking tray. for the flower shapes, snip your dough with a pair os scissors like in the photo ( photo credit goes to artisanbreadinfive.com ) Cover and prove for an hour.
- Place a roasting tray at the bottom of the oven. Preheat the oven to 230C/450F. Score the rolls and place in the hot oven. Pour 1 cup of hot tap water into the roasting tray. Bake 20-25 minutes until they are nicely golden brown and crisp.
|Hard crust, spongy crumb!|
Special thanks to Angie, from angiesrecipes.com for the great recipe.