Bread bun/ Brotchen
Bread bun/ Brotchen

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, bread bun/ brotchen. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Bread bun/ Brotchen is only one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Bread bun/ Brotchen is something which I’ve loved my whole life. They’re fine and they look wonderful.

Find Deals on Bread Buns in Bread & Pastries on Amazon. Looking for a German bread rolls recipe that's reminiscent of the Brötchen you had in Germany?. Depending which part of Germany you are from, these are know by various names.

To begin with this recipe, we must first prepare a few ingredients. You can have bread bun/ brotchen using 5 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Bread bun/ Brotchen:
  1. Take 100 gr sourdough starter
  2. Take 275-300 ml water
  3. Get 500 gr bread flour/typ550
  4. Get 50 ml olive oil
  5. Make ready 10 gr salt

It is also perfect for a sandwich or as a roll for a bratwurst. "Brotchen" means ´small bread. it is called a Semmel, or a Weck in South Germany; Schrippe in Berlin; Rundstuck in Hamburg; Roggelchen in the Rhineland. For baking bread and rolls, a long kneading time is important to get the gluten to react. Gluten forms when water is added to flour and is mixed. During mixing, a continuous network of protein forms, giving the dough its strength and elasticity.

Steps to make Bread bun/ Brotchen:
  1. Mix the sourdough starter with luke warm water. Stir it until it is dissolved.
  2. Add the bread flour. Mix it well.
  3. Let it autolyse in the bowl for 30 minutes. Cover the bowl with dry towel.
  4. Sprinkle the salt and olive oil. Mix it well.
  5. Bulk fermentation for 2 hours. Stretch and fold the dough once in each 30 minutes during the fermentation.
  6. Cover the bowl with wet towel and place it in the fridge overnight for 2nd cold fermentation in order to build aroma.
  7. The next day, take out the dough. On top counter, sprinkle little flour. Divide the dough into 6 equal pieces.
  8. Shape the dough into oval or round.
  9. Place the dough on the baking paper on top of baking tray.
  10. Cover the dough with wet towel.
  11. Proof the dough for another 60 minutes.
  12. While that, heat the oven for 220°C.
  13. Place a tin of 100 ml water at the bottom of oven, to give enough moisturizer to the bread.
  14. Poke the dough to check whether it is ready to be baked. If it is spring back slowly, the dough is ready to be baked.
  15. Score the bread deeply with razor/sharp knife.
  16. Place the baking tray in oven.
  17. Bake it 10-15 minutes with the water bath.
  18. After 15 minutes, remove out the water bath. Bake it for another 15-20 minutes.
  19. Switch off the oven, leave the bread in the oven for 5 minutes.
  20. Remove it out of oven, cool it down on a rack.
  21. Slice it after 1 hour.
  22. Enjoy the bread with any fillings.

By holding gas produced during fermentation, the protein network allows bread to rise. Add the ice cubes to the pan, and immediately slide the tray if rolls into the oven. Muesli bread and rolls: Hazelnuts, honey raisins, and oats in whole wheat. Looking for a German bread rolls recipe that's reminiscent of the Brötchen you had in Germany? Depending which part of Germany you are from, these are know by various names.

So that’s going to wrap this up for this special food bread bun/ brotchen recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!