Tag: Strong White Flour

BRÖTCHEN | Zöpfliknoten SWITZERLAND honey-saffron semi-spelt milk bread rolls

Dough

  • 500 g zopf flour or 300 g strong white flour, 195 g white spelt flour, 5 g barley malt flour
  • 200 ml milk, full-fat, warmed to 38ºC
  • 80 g forest honey
  • 60 g butter, softened
  • 20 g yeast
  • 15 ml kirschwasser
  • 8 g salt
  • 5 g vanilla sugar

Glaze

  • 1 egg, beaten
  • 15 ml milk, full-fat, warmed
  • Saffron, large pinch

Sieve flours into a large bowl, add salt and mix thoroughly. Combine yeast with the honey, sugar and 150 ml of the warmed milk. Add butter, kirsch, yeast mixture and remaining milk to the flour. Knead into a smooth dough, about 15 minutes. Cover and leave to rise for an hour. Warm the small amount of milk, infuse with saffron, leave to cool. Degas, leave for a second hour. Degas, divide into equal pieces, around 80 g each. Place on baking trays covered with greaseproof paper, leave to rise for 30 minutes. Preheat oven to 220ºC. Add the beaten egg to the saffron milk, coat the buns in this mixture. Bake in the lower part of the oven for 10 minutes. Reduce temperature to 200°C. Bake for 15 minutes.

BRÖTCHEN | Rosinenbrötchen SWITZERLAND raisin bread rolls

  • 400 g white wheat flour, t550
  • 225 ml milk, full-fat, warmed to 38ºC
  • 100 g raisins soaked in 200 ml rum overnight, drained
  • 100 g strong white flour
  • 75 g vanilla sugar
  • 1 egg
  • 45 g butter, soft
  • 20 g yeast
  • 5 g barley malt
  • 5 g salt
  • ½ tsp cardamom, ground
  • ½ tsp cinnamon, ground

Glaze

  • 1 egg yolk
  • 15 ml milk

Sieve flours into a large bowl, add the barley malt, salt and spices, stir and leave. Dissolve yeast in the milk and sugar. Work the butter into the flour, add the yeast mixture and egg. Knead for 10 minutes into a smooth soft dough. Leave to rise for an hour, degas. Knead the raisins into the dough. Leave to rise for an hour, degas. Divide dough into 85 g pieces, shape into balls and place on a baking tray covered with greaseproof paper. Preheat oven to 200°C. Leave balls to rise for 50 minutes. Glaze and bake for 25 minutes.

BRÖTCHEN | Käse Brötchen SWITZERLAND cheese bread rolls


Once made as scones, with baking powder and butter, this is the bread version.

  • 500 g strong white flour
  • 300 ml milk, warmed to 38ºC
  • 150 g Gruyère, grated
  • 1 egg yolk, beaten
  • 25 g yeast
  • Salt, large pinch

Dissolve yeast in the milk. Add yeast mixture and half of the cheese to the flour and knead into a smooth dough, about 10 to 12 minutes. Leave to rise for an hour, degas and rise for a second hour. Shape into 80 g rolls, and leave to rise until double in size. Coat buns with egg yolk, sprinkle with remaining cheese. Preheat oven to 175°C. Bake for 30 minutes.

BRÖTCHEN | Hölzlibrötli SWITZERLAND spiralled milk bread rolls

  • 300 g white spelt flour, t630
  • 250 ml milk, full-fat, warmed to 38ºC
  • 100 g strong white wheat flour
  • 100 g whole spelt flour, t1050
  • 60 g butter, softened
  • 20 g yeast
  • 5 g salt
  • 1 long sprig marjoram, leaves removed, chopped small
  • 5 sage leaves, chopped small

Dissolve yeast in the milk. Mix flours, herbs and salt. Pour yeast mixture into the flour, add butter, knead into a smooth dough, about 15 minutes. Leave to rise for an hour, degas, rise for a second hour, degas again. Divide dough into 85 g pieces, roll into 35 cm sticks, twist into spirals, flatten, place on a greased baking tray, leave to rise for 30 minutes. Preheat oven to 230°C. Bake for 10 minutes.

BRÖTCHEN | Aberdeen Rowie SCOTLAND flaky bread

Through the backlit window pane of an artisan bakery, golden-brown buns are a tantalising sight, an invitation to indulge. Generally made with high-gluten flours, a large ratio of butter or lard, fresh yeast and sugar with milk, salt, and an egg or milk glaze, the ubiquitous roll of Vienna was for many years the epitome of this type of bread. In Aberdeen around the time that Viennoiserie was evolving in Paris, a flaky bread became popular with fishermen. Using the same technique for making croissants, the Rowie was neither crescent nor roll, and it was made with beef dripping. The modern version is made with butter or with butter and lard.

  • 500 g strong white wheat flour
  • 350 ml water, warmed to 38ºC
  • 250 g butter / lard or 50:50
  • 20 g yeast
  • 10 g salt
  • 10 g sugar

Dissolve yeast in sugar and warm water. Sieve flour and salt, add yeast water and work into a soft smooth dough. The high water ratio makes this a tough dough to work, about 20 minutes of hard kneading. Cover the dough and leave to rise for an hour. Degas, leave for a further hour. Cut the fat into small cubes, divide into three portions. On a floured working surface roll the dough into a rectangle, about 40 cm x 30 cm. Place the cubes of fat from one portion on two-thirds of the rectangle. Fold the non-fat end into the middle, and then again over the final third. Leave to rest for 15 minutes, covered. Flour the surface, roll the dough out again with a little flour to aid the process, repeat once more. Flour the surface with flour and roll the dough again, then divide it into 15 pieces (roughly 80 g each), shape into ovals or rectangles, arrange on greased baking trays. Leave to rise until they have risen considerably. Preheat oven to 220°C. Place a tray of water in the bottom of the oven. Bake until golden, about 20 minutes.

BRÖTCHEN | Apfelmost Brötchen SWITZERLAND bread rolls made with apple juice

SWITZERLAND
  • 500 g strong white wheat flour, warmed
  • 225 ml apple juice, natural cloudy
  • 70 ml full cream / sour cream, brought up to room temperature
  • 30 g apple purée
  • 30 g sugar
  • 20 g yeast
  • 5 g salt
  • Butter, for greasing

Grease a large rectangular baking tray with butter. Combine flour and salt in a large bowl in a warm area. Dissolve yeast in apple juice, add the cream and sugar. Add yeast mixture to the flour and salt, knead into a smooth dough. Leave to rise for 50 minutes, degas. Rise again for an hour, degas. Divide dough into 85 g pieces, shape into rolls, place on buttered tray, leave to rise again, for 30 minutes. Preheat oven to 200ºC. Bake for 25 minutes.


This is from the Fricot book Hand-Made Small Breads