Rustikale Weizenbrötchen (Rustic white rolls)
Recipe translated and adapted from the Brot Back Buch
Day 1 Active time: 10 min Resting time: 20 hours
Day 2 Active time: 45 min Resting time: 5 hours
Ingredients
Day 1 (Poolish) 200 g All purpose flour 200 g Salt 2 g Dry Yeast
Day 2 (Main Dough) Poolish 250 g All purpose flour 50 g Dark Rye flour 120 g Whole Milk 7 g Dry Yeast (Rest of package) 10 g Salt 6 g Olive Oil 20 g Whole Milk
Preparation
Day 1
Mix Poolish ingredients with a wooden spoon. Cover and leave at room temperature for 20 hours.
Day 2
Mix Main Dough ingredients except salt, olive oil and 20 g milk for 5 minutes at lowest speed. Increase to 2nd speed and mix another 5 minutes. At this point the dough should be firm and not sticky.
Start adding the 20 g of milk drop by drop as you continue mixing at second speed for another 5 minutes. Now the dough should be soft and somehow sticky.
Add the oil and salt also little by little as you mix for additional 3 minutes. The result should be a dough that is medium firm and soft.
Cover and let raise for 1 hour at room temperature.
Take the dough out of the container and knead a little, just to get some air out, in a floured surface. Divide it into 8 parts and form 8 rolls.
Place the rolls in a baking tray and leave uncovered in the refrigerator for 3 hours.
Bake in preheated oven for 20 minutes at 450F Also, Make sure to place a container with water in the oven to keep moisture. Open the door after 10 minutes and drop the temperature to 410F. Crack open the oven door for the last 5 minutes for a crispier crust.
