Brotchens

[Steve H]

Hey all,
I've been trying to perfect my Brotchen game! I'm getting there taste wise. But the shape still needs practice.
10 ounces warm water. Around 105 degrees F
⅛ tsp sugar
2.5 teaspoons instant yeast 3 cups all purpose flour
2 teaspoons salt
1 TBSP diastatic barley malt
1 tablespoon soft butter
1 tsp oil for the bowl

Add the yeast and sugar to the warm water. Stir. And set aside.
In a bowl, combine flour, salt, diastatic malt, and soft butter.
I use a bread machine. So I put this in the bread machine.
Set to dough. And start.
Let the dry ingrediants mix for a couple of minutes.
Then add the water mixture.
Then let it work the dough for about 15 minutes.
Then remove. And fold the dough over a few times.
Then put in a bowl with the tsp of oil. Cover with a dish towel. And let it rise for 3 hours.

These proofers are a bit on the $$ side. But work very well. After 3 hours. Remove and cut into 7-8 pieces. And roll that into balls. Put on parchment paper.
Cover. And let it rise for 2 hours. It should double in size.

These went back into the proofer. Here is where I'm lacking in the shaping! Then, again. I really don't try!
Preheat oven to 450 degrees with a empty cast iron pan on the bottom rack.
When preheated. Put a slice on the top of each roll. And put the rolls on a cookie sheet on the parchment paper.
Add a handfull of ice in cast iron pan.
Back for about 20 minutes until golden brown.
Let the rest on cooling rack.

I served these with spaghetti carbonara.

Crunchy and fluffy on the inside. Great dinner!

 

[chopsaw]

Crunchy and fluffy on the inside.

That's the part that matters . The more you do it the easier it is .

Here is where I'm lacking in the shaping! Then, again. I really don't try!

90 grams per roll . I use Ricks recipe , but tweaked it a bit for me . That's where I got the 90 grams per from .
Lay it in your hand , pull one side away , up and back in . Then do the other side , and pinch it shut .
Looks good though . I say do another batch .

 

[Steve H]

That's the part that matters . The more you do it the easier it is .

90 grams per roll . I use Ricks recipe , but tweaked it a bit for me . That's where I got the 90 grams per from .
Lay it in your hand , pull one side away , up and back in . Then do the other side , and pinch it shut .
Looks good though . I say do another batch .

Thanks! I'm planning on another batch this weekend. I'll try the 90 gram idea.

 

[BGKYSmoker]

We make bunches of them for the Sundays farmers mkt.

 

[Jim_C]

Dang...............to bad your so far away. Those are great sandwich buns.

 

[Steve H]

We make bunches of them for the Sundays farmers mkt.

View attachment 731117

I would really like to get your recipe!

 

[Steve H]

Dang...............to bad your so far away. Those are great sandwich buns.

They make excellent sandwiches!

 

[chopsaw]

This is the thread I use . It's a bit hrad to find so I thought I'd link it . Post 5 . I followed it exact the first time , and used the 5 grams of yeast . After that I started using 300 grams of water , rest stayed the same .

Sourdough Brötchen.

Sourdough Brötchen. I used my pan. My oven is showing signs of heat fluctuations so no open bake for while. Each one was weighed at 90g.

www.smokingmeatforums.com

Original formula on the left , open baked .
Right side is higher hydration , scored and use my bread oven .

I base a bunch of my breads from this recipe .

 

[sandyut]

All the Brotchens looks great. I had to Google to find out what these are. Look and sound delish.

 

[BGKYSmoker]

This is the recipe I been using for the Brotchen for the farmers market.
You will need 500g bread flour for this recipe
8g salt or to your taste.

You will need to make a pre ferment first.
7g (2 1/2 teaspoons) active dry yeast
1 tablespoon sugar (I cut this down to 1 tsp) Mix the sugar in with the water and yeast.
375ml warm water....Divide and set 75g to the side. So you will be using 300g warm water at first. Stir the 7g yeast into the 300g water. Cover and let stand for 15-20 mins. Then add in 250g bread flour and the reserved 75g water, stir to combine. Cover and let stand for an hour or until bubbles appear on the top of the poolish.... (this could take longer depending on your house temps) When you got bubbles add the other 250g flour and 8g salt. Stir (mix) well....You can use a mixer if you like. If you knead by hand put some flour down and knead for 8-10 mins.. After kneading or mixing form the dough into a ball, lightly oil a large glass bowl and place the dough in, Move the dough ball around to coat the entire ball with some oil. Cover for an hour or until the dough rises to just about touch the cover, the dough should feel soft and hollow. Move back to your work surface and roll into a tight ball (use just a tad of flour if needed. Flatten the ball some and divide into eight 90g balls or ovals. You can top with a small amount of flour dusting if you like and cover the balls for 15 mins to relax the dough.

You can re shape if you like to any form (opt)
After the 15 min rest, put parchment on a cookie sheet and place the rolls. Cover and rest for 1 hour. After the 1 hr rest, put a slice down each roll, spray the rolls with water and place sheet pan in a pre heated 450* oven. Bake for 20 mins or until golden brown. Cool on a rack.

NOTE: You can if you like rotate the sheet pan at 10 mins.

 

[Steve H]

I guess I'll need to get some starter going. I forgot about

This is the recipe I been using for the Brotchen for the farmers market.
You will need 500g bread flour for this recipe
8g salt or to your taste.

You will need to make a pre ferment first.
7g (2 1/2 teaspoons) active dry yeast
1 tablespoon sugar (I cut this down to 1 tsp) Mix the sugar in with the water and yeast.
375ml warm water....Divide and set 75g to the side. So you will be using 300g warm water at first. Stir the 7g yeast into the 300g water. Cover and let stand for 15-20 mins. Then add in 250g bread flour and the reserved 75g water, stir to combine. Cover and let stand for an hour or until bubbles appear on the top of the poolish.... (this could take longer depending on your house temps) When you got bubbles add the other 250g flour and 8g salt. Stir (mix) well....You can use a mixer if you like. If you knead by hand put some flour down and knead for 8-10 mins.. After kneading or mixing form the dough into a ball, lightly oil a large glass bowl and place the dough in, Move the dough ball around to coat the entire ball with some oil. Cover for an hour or until the dough rises to just about touch the cover, the dough should feel soft and hollow. Move back to your work surface and roll into a tight ball (use just a tad of flour if needed. Flatten the ball some and divide into eight 90g balls or ovals. You can top with a small amount of flour dusting if you like and cover the balls for 15 mins to relax the dough.

You can re shape if you like to any form (opt)
After the 15 min rest, put parchment on a cookie sheet and place the rolls. Cover and rest for 1 hour. After the 1 hr rest, put a slice down each roll, spray the rolls with water and place sheet pan in a pre heated 450* oven. Bake for 20 mins or until golden brown. Cool on a rack.

NOTE: You can if you like rotate the sheet pan at 10 mins.

Thanks for the recipe!