Lye Bread Rolls
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/lye-bread-rolls
Total time
4 Hours
1 Minutes
Baking/cooking time
22 Minutes
Rest time
3 Hours
Difficulty
easy
Ingredients
for 10 lye rolls
| FOR THE DOUGH | ||
| 200 | g | Soft wheat flour no. 4 type 00 |
| 300 | g | LA FORTE - Spelt flour type 1 |
| 30 | g | ADAM Lievito madre natural yeast with dried yeast |
| 5 | g | sugar |
| 230 | g | water, lukewarm |
| 50 | g | milk, lukewarm |
| 8 | g | salt |
| 50 | g | soft butter |
| ADDITIONALLY | ||
| 2 | l | water |
| 100 | g | baking soda |
| q.s. | coarse salt |
Preparation
- Combine spelt flour, wheat flour, lievito madre ADAM, and sugar in a bowl and mix. Add luke-warm water and milk and begin kneading. After a short time, add the salt. Knead until a homogeneous dough forms. Gradually incorporate the soft butter, cut into cubes. Continue kneading until the dough becomes smooth and elastic. Knead either by hand or using a stand mixer. Shape the dough into a ball and allow to rise, covered, in a warm place until doubled in volume, approx. 2–2.5 hours.
- Once doubled in volume, divide the dough into 10 equal pieces and shape each piece into a ball by gently pulling the dough backward and pinching it so that the surface remains smooth. Place on a baking tray lined with parchment paper and flatten slightly by hand. Alternatively, shape rolls into sticks by flattening slightly, rolling lengthwise, and shaping into approx. 20 cm long strands. Allow to rise, covered, in a warm place for approx. 30 minutes.
- Meanwhile, preheat the oven to 190 °C (374 °F), fan-assisted. Bring the water and baking soda to a boil in a large pot. As soon as the water begins to boil, reduce the heat to a minimum. Immerse the rolls a few at a time and leave submerged for 1 minute, turning halfway through. Remove with a slotted spoon and place on a baking tray lined with parchment paper.
- After boiling all Laugenbrote, score a cross on the round rolls and lengthwise slashes on the sticks using a sharp knife. Sprinkle the surface with coarse salt to taste; this step is optional.
- Bake at 190 °C (374 °F) for 20–22 minutes until the characteristic color develops. This effect appears only toward the end of baking, so do not worry if the rolls remain pale for a long time. Remove from the oven and allow to cool or enjoy while still warm.
Tip: Laugenbrote can be easily frozen in food-safe freezer bags.
In collaboration with @passionecooking
Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.
1000 g
€1.65
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