German Hard Flower Rolls with Poolish - Weizenbrötchen

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

Poolish	Dough
100 g Water 100 g Bread flour 0.1 g Fresh yeast	150 g Bread flour 55 g Water 5 g Fresh yeast 5 g Salt 10 g Sugar 3 g Olive oil

1. Combine together the poolish ingredients in a mixing bowl. Leave it, covered, at room temperature for 16-20 hours.
2. 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.
3. 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.

1. 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.

Happy New Year everyone!

Hard crust, spongy crumb!

Special thanks to Angie, from angiesrecipes.com for the great recipe.

Enjoy!