A recipe of wonderful crusty German Brötchen by Marion Jackson, in English and German.
Ingredients:
1000 g Mehl / flour 12 g instant Hefe / yeast (3 TL/tsp) 25 g Backmalz / dry malt powder 15 g Salz / salt 635 g warmes Wasser / tepid water
Preparation:
First mix the instant yeast and the dry malt powder with the flour and put the mixture in a bowl for the stand mixer/kneading machine. Put the salt on top of the flour and start kneading with the dough hook while adding the water. Knead for approx. 3 min, the dough should separate from the bowl.
Cover the bowl with clear foil and let sit for at least an hour, the dough should double.
Then put the dough on a lightly floured surface and knead shortly with your hands, separate dough into 16 pieces (ca.100g each). Roll each piece into a little log, place on baking sheet and press flat.
Leave enough distance between each piece. Now cover the baking sheet and let them rise again for 1 hour.
Preheat oven to 245 degrees Celsius.
Just before baking cut the top of the Broetchen lengthwise with a razor blade.
Put the baking sheet in the oven and reduce temp. to 230 degrees Celsius. After 2,4 and 6 minutes spray some water on the Broetchen with a spray bottle (do it fast so the heat stays in the oven) overall bake time 15 – 18 minutes until desired colour is reached.
You can freeze them and just before serving put them in the oven for 15 min. at 150 degrees Celsius, they will be crispy and hot.
Zubereitung:
Als erstes die Hefe und das Backmalz unter das Mehl mischen, die Mischung in die Schuessel des Standmixers/Knetmaschine fuellen und das Salz aufstreuen. Das Wasser langsam dazu und mit dem Knethaken ca. 3 Min. verkneten. Der Teig sollte sich vollstaendig vom Schuesselrand loesen.
Mit Klarsichtfolie abdecken und mindestens eine Stunde an einem warmen Ort gehen lassen, Teig sollte sich verdoppeln.
Dann den Teig auf eine leicht bemehlte Flaeche, nochmal mit der Hand kurz durchkneten und in 16 gleiche Teile teilen (ca. 100g pro Stueck).
Jedes Teil abdrehen und eine kleine Rolle formen, dann aufs leicht gefettete Backblech kurz plattdruecken und genuegend Abstand zwischen den einzelnen Broetchen lassen. Nochmal 1 Stunde mit Handtuch abgedeckt gehen lassen.
Backofen auf 245 Grad Celsius vorheizen.
Direkt vor dem backen, die Broetchen mit einer Rasierklinge einmal laengs einschneiden.
Broetchen in den Backofen schieben und auf 230 Grad reduzieren. Nach 2,4 und 6 Minuten mit einer Spruehflasche Wasser auf alle Broetchen spritzen, so 8 Spritzer. (Moeglichst schnell, damit die Hitze im Ofen bleibt). Insgesamt 15 – 18 Minuten backen, je nachdem wir braun man sie moechte.
Ich friere die Broetchen immer ein und backe sie vor dem Fruehstueck 15 Min. bei 150 Grad Celsius auf, dann sind sie schoen knusprig und heiss.
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