Bread Recipes

How to make German bread rolls – easy recipe making with homemade yeast water – Berliner Schrippen

It was one of your wishes that I would show you a recipe with a pre-dough. As always, I like to comply with that and that’s why we have the fantastic Berliner Schrippen today. By the way, you shouldn’t say “old Schrippe” to any woman. Just as a little tip.

Recipe with yeast powder:
Starter dough / pâte fermentée:
100 g yeast powder
90 g of water

Main dough:
the pre-dough
360 g of wheat flour
140 g of water
40 g milk
10 g butter
10 g honey
12 grams of salt

Recipe with yeast water:
Starter dough / pâte fermentée:
100 g of wheat flour
90 g yeast water

Main dough:
the pre-dough
360 g of wheat flour
140 g of water
40 g milk
10 g butter
10 g honey
12 grams of salt

To prepare the pre-dough, please mix the ingredients together and let it rest for 2 hours at room temperature before covering it in the refrigerator for up to 48 hours to mature.

For the main dough, the pâte fermentée is mixed with the wheat flour, the water, the milk, the butter, the honey and the salt. Knead the dough until it is nice and smooth and then let it rest covered until it has doubled.

Now shape rolls of 60-70 grams each and grind the dough pieces and let them relax for 15 minutes.

Now shape the round pieces of dough into an elongated shape and then press them in with a thin, floured stick. Then transfer them to a parchment-lined baking sheet and let them rise again until they enlarge.

Then preheat the oven to 250 ° C. In the preheated oven, the Berlin rolls are baked with top / bottom heat at 230 ° C for about 10 minutes with a bowl of water. When pushing in, it is best to spray the rolls a little more. After that, they are baked for 8-10 minutes without water.

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Greetings, your Emma.
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Do you want to know which e-books I have written so far?

Make yeast yourself
Through the crisis with yeast water
https://bit.ly/3bbPvmG

There is the worm inside
How to make soil and fertilizer quickly and easily
https://bit.ly/2HUDLsv
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