So, here’s the recipe I promised yesterday. I made these to be used for home-made hamburgers, and therefore wanted to have big ones. But, now to the recipe – and apologizes for the missing pictures.
Sponge (enough for 10 big breadrolls)
50g Strong white flour or breadroll flour (12% protein)
50g Yeast bread flour (this was 13,5% protein)
5g Dried yeast (I’m sure fresh works too, but I sadly didn’t have any)
Dissolve the yeast into the water – note the wake-up temperature with the dried yeast. Then combine with the flour and quark, ’till smooth. Cling film and leave for over night.
Then the actual dough
435g Sponge (made on the day before)
200g Strong white flour (I use 12% protein)
150g Breadroll flour (I use 12% protein)
150g Yeast bread flour (13,5% protein)
9g (Dried) yeast
11g Fine sea salt
1. Begin by measuring everything in cups and bowls.
2. Dissolve the yeast to the water (note the wake-up temperature of the dried yeast, if using) and pour some of this to the bowl where the sponge is. Mixing these two together will help you to remove all of the sponge from the bowl.
3. Then combine these two well together with the flours untill there are no dry parts. Squeeze it trough your fingers to make sure there are no flour-lumps. Scrape the edges down. Let it rest for 10 minutes.
4. Now pour the salt on the top of the dough. Then do your first knead (24 times) and turn the dough around in the end (pretty side up). If the top is torn, do less kneading the next time. Let it rest for 10 minutes.
5. Turn the dough around, do your second knead, turn it around again and another 10 minutes of rest.
6. Turn, third knead, turn. Now you can cover the dough with a kitchen towel and then leave it to work for an hour.
7. Dust the table with a little bit of flour and place your dough on top of it (pretty side down). Divide it into two equal parts.
8. Then knead those like you’ve done before, but this time only 7 times. This kneading will help you to get rid of some extra-air inside. Then shape both of them into a rectangular by folding them into two and pressing the middle inside with your thumbs. This makes it easier to divide the dough parts into 5 equal pieces – also 10pieces in total.
9. As you have about 10 equal bits of dough, you can shape them. Just try to be gentle and use the unfloured table to get them pretty. Cover them with a kitchen towel for the while.
10. Now we should prepare the “bannetons”. Of course you can let your breadlrolls just rise on a table or a tray, but the get a rounder shape instead of flat, I decided to do mine in little bowls. Having no real bannetons, I make mine out of molds and kitchen towels and this sytem worked here, too.
Just put 10 little cups next to one another and placed a large kitchen towel on top of them. Then tucked it down into the bowls a bit and dusted them with flour. Having done this you can place each breadroll in their own little cup (pretty side down), cover them and let them rest for 30-45 minutes, ’till about doubled.
11. At this point you can also get your oven to heat up to 225°C. Place an oven tray inside of it to pre-warm it up at the same.
12. When your breadrolls and oven are ready, take one cool tray (or anything flat) and cover it with bakingpaper. Flip the breadrolls on your floured hand by lifting up the towel a bit. Then place the breadrolls onto the paper. You can remove the extra-flour from the top of the breads and then decorate them with water and sesame seeds or so, if you like. It’s good to bake 5 at once – just move them together with the paper on top of the pre-heated tray and bake ’till golden brown in the middle level of an 225°C oven.
13. When done, bake the next ones. Let the breadrolls cool down a bit and enjoy as such or with some home-made mince meat stakes, salad, dressings, cucumber, onion, pickles etc. – whatever makes you happy!