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Brotchen

Hallo, try this: 
500 g unbleached bread flour
325 g water
10 g salt
1 tsp instant yeast
5 g sugar or diastatic malt
10 g butter 
let it ferment at room temperature (about 2 hours with one fold). Divide it into 10 - 12 pieces, shape round or like little batards. Proof for 30 minutes, score and bake  with steam for 20 minutes at 450° F. The use of egg whites and an egg wash is not really "german". 
Beate 
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"Kipfen - Wecken - Semmel - Weggli - Schrippe - Feierabend Brötchen - Rundstück". These are all words for the very normal, white, small, round roll that you see in the breakfast bread baskets in Germany or Austria. A lean dough and steam in the oven help create the special taste of the crisp roll, an overnight sponge gives you a deeper dimension. If you are having a brunch, these rolls can easily be ready by 10 or 11 am. If you are an early riser, they can be coming out of the oven at 8 am. Of course, you can always freeze them and re-crisp in the oven. Makes 40 small rolls.
Course Bread

Ingredients

***Day 1***

  • 2 c 250 grambread flour (I used King Arthur unbleached)
  • 1 1/3 c cold tap water 300 ml
  • 1/2 tsp instant yeast 2.5 grams

***Day 2***

  • 5 1/2 c flour 725 grams
  • 1 1/3 c water (300 ml) plus extra if needed
  • 1 tsp (5 grams) instant yeast
  • 1 1/2 tsp 12 grams) salt (Morton's iodized)

Instructions

  • The night before you want rolls mix the flour, water and yeast in a bowl until smooth and lump-free. Cover with plastic wrap or plate (not airtighand let this mix sit on the counter overnight.
  • The next day (8-24 hours later), mix the sponge (what you mixed on Day 1) with 5 cups of flour, the extra water and the yeast. Knead for 8 minutes, preferably with a stand mixer. Add up to another half cup of flour until dough clears the bowl (doesn't stick to sides much-just a little).
  • Sprinkle the salt over the dough and mix for 4 more minutes (You may decrease the salt to 1 teaspoon, if you wish).
  • The consistency of the dough should be smooth but tacky, adjust with water, a teaspoon at a time, or flour, a tablespoon at a time.
  • Form dough into a ball and place in an oiled bowl or dough doubler, turning once to coat. Place a damp towel or plastic wrap over the top.
  • Let the dough ferment for 2 hours at room temperature, or until doubled in size.
  • Turn dough out on lightly floured work surface and form into a log. cut 2 ounce pieces (50 gramwith a bench knife or spatula. This will make about 40 small rolls. If you want them a more normal size (for today's portions), cut 2 1/2 to 3 ounce pieces (70-84 grams).
  • If you have a scale handy, weigh a few to be sure.
  • Let the pieces rest for a few minutes, then form into balls or any other shape you like. Coat in flour and place on parchment paper about 2 inches apart.
  • Cover with a damp cloth and let them rise for a further hour.
  • Preheat oven, preferably with an oven stone, to 450°F for 1 hour. Place an old pan on the bottom rack.
  • Slash rolls with a serrated knife or lamé or razor blade.
  • Place rolls in the oven on the next shelf up, directly on top of the stone if available or on a baking sheet if not. Pour 1 cup of water into the old baking pan and close the door quickly. Spray sides of oven with water 2 or 3 times in the first 5 minutes using a regular spray bottle. Bake for 15 - 20 more minutes, turning the baking sheet if necessary for even browning.
  • Cool rolls on wire racks so that the bottoms don't get soggy.
  • Rolls are supposed to be eaten warm and crispy. You may freeze and recrisp in a hot oven if you are not eating them the same day they are baked. To transport to a brunch or potluck, wrap them in a towel or fabric napkin in a basket.