Brotchen - Revision history

Ractive at 13:44, 21 December 2025

2025-12-21T13:44:43Z

← Older revision		Revision as of 13:44, 21 December 2025
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	[[Category:Steam-Baked Breads]]		[[Category:Steam-Baked Breads]]

	{{#~~set~~:~~Difficulty=~~Intermediate\|~~PrepTime=~~20 mins\|~~CookTime=~~22 mins\|~~Servings=~~8}}		{\| class="wikitable" style="width: 100%; text-align: center; background-color: #f9f9f9;"
			\| '''Difficulty:''' Intermediate \|\| '''Prep:''' 20 mins \|\| '''Cook:''' 22 mins \|\| '''Yield:''' 8 Rolls
			\|}

	'''European-style breakfast rolls''' are characterized by a shatteringly crispy exterior and a soft, airy interior. This recipe utilizes a high-temperature bake and a steam-injection method to mimic professional hearth ovens.		'''European-style breakfast rolls''' are characterized by a shatteringly crispy exterior and a soft, airy interior. This recipe utilizes a high-temperature bake and a steam-injection method to mimic professional hearth ovens.

Ractive at 13:43, 21 December 2025

2025-12-21T13:43:12Z

← Older revision		Revision as of 13:43, 21 December 2025
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	[[Category:Bread]]		[[Category:Bread]]
			[[Category:Breakfast Recipes]]
			[[Category:European Cuisine]]
			[[Category:Vegan Recipes]]
			[[Category:Steam-Baked Breads]]

	{{#set:Difficulty=Intermediate\|PrepTime=20 mins\|CookTime=22 mins\|Servings=8}}		{{#set:Difficulty=Intermediate\|PrepTime=20 mins\|CookTime=22 mins\|Servings=8}}

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	=== 1. Mixing and Kneading ===		=== 1. Mixing and Kneading ===
	# ~~Add~~ '''flour, salt, sugar, and yeast~~'''~~ to the ~~stand~~ mixer bowl. Mix thoroughly using the whisk attachment.		# '''Combine Dry Ingredients:''' Add flour, salt, sugar, and yeast to the mixer bowl. Mix thoroughly using the whisk attachment to ensure even yeast distribution.
	# ~~Switch to the~~ '''~~dough hook~~''' ~~attachment~~. With the mixer on ~~low~~, slowly ~~pour~~ in the lukewarm water.		# '''Incorporate Liquid:''' Switch to the dough hook. With the mixer on its lowest setting, slowly stream in the lukewarm water.
	# Knead for '''5 minutes'''.		# '''Develop Gluten:''' Knead for '''5 minutes'''.
	#: ''Note: The dough should be firm and "dry"—it should completely clear the sides of the bowl without sticking, but remain cohesive.''		#: ''Note: The dough should be firm and "dry"—it should completely clear the sides of the bowl without sticking, but remain cohesive and smooth.''

	=== 2. First Rise ===		=== 2. Bulk Fermentation (First Rise) ===
	# Remove the bowl from the mixer and cover.		# Remove the bowl from the mixer and cover with a damp cloth or lid.
	# Place on a hot pad (set to ~100°F) for '''1 hour''' or until doubled in ~~size~~.		# '''Warm Proof:''' Place on a hot pad (set to ~100°F) for '''1 hour''' or until the dough has doubled in volume.

	=== 3. Oven Preparation ===		=== 3. Oven Preparation ===
	# Place an empty '''cast iron pan''' on the bottom rack ~~of the oven~~.		# Place an empty '''cast iron pan''' on the bottom rack.
	# Position the baking rack in the upper third of the oven.		# Position the baking rack in the upper third of the oven.
	# Preheat ~~the~~ oven to '''420°F (215°C)'''.		# '''Preheat:''' Set oven to '''420°F (215°C)'''. Ensure the oven is fully up to temperature before proceeding.

	=== 4. Shaping and ~~Second Rise~~ ===		=== 4. Shaping and Proofing ===
	# Weigh the total dough mass and divide by 8 (approx. 95g per roll).		# '''Portioning:''' Weigh the total dough mass and divide by 8 (approx. 95g per roll).
	# ~~Divide the dough into 8 equal portions.~~		# '''Shaping:''' Knead each portion briefly to incorporate scraps. Roll into tight, smooth balls by tensioning the dough against the counter. Ensure all seams are pinched shut on the bottom.
	# Knead each portion briefly to incorporate scraps~~, then roll~~ into tight balls. Ensure ~~the~~ seams are pinched shut on the bottom.		# '''Second Rise:''' Arrange on a lined sheet pan. Cover and place back on the hot pad for '''30 minutes'''.
	# Arrange on a lined sheet pan. Cover and place back on the hot pad for '''30 minutes'''.

	=== 5. The Bake (Steam Method) ===		=== 5. The Bake (Steam Method) ===
	# Place the sheet pan on the top rack.		# '''Loading:''' Place the sheet pan on the top rack.
	# '''Carefully''' pour the 3 cups of water into the preheated cast iron pan.		# '''Steam Injection:''' '''Carefully''' pour the 3 cups of water into the preheated cast iron pan.
	#: ''Warning: Steam burns quickly. Use oven mitts and close the door immediately to trap the moisture.''		#: ''Warning: Steam burns quickly. Use oven mitts and close the door immediately to trap the moisture.''
	# Bake for '''22 minutes''' until golden brown and hollow~~-sounding~~ when tapped.		# '''Bake:''' Cook for '''22 minutes''' until the crust is deep golden brown and the rolls sound hollow when tapped on the bottom.
	# Transfer to a cooling rack. Allow to cool completely ~~before storing~~.		# '''Cooling:''' Transfer immediately to a cooling rack. Allow to cool completely to prevent the interior from becoming gummy.

	== Serving & Reheating ==		== Serving & Reheating ==
	# Preheat toaster oven or oven to '''400°F'''.		# Preheat toaster oven or oven to '''400°F'''.
	# Lightly brush the exterior of the rolls with water on all sides.		# '''Hydrate:''' Lightly brush or spray the exterior of the rolls with water on all sides.
	# Bake for '''10 minutes''' and serve immediately.		# '''Crisp:''' Bake for '''10 minutes''' and serve immediately.

Ractive at 13:41, 21 December 2025

2025-12-21T13:41:18Z

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 == Nutritional Information ==
 {| class="wikitable" style="float: right; margin-left: 15px; width: 280px;"
@@ Line 28: / Line 33: @@
 |-
 | colspan="3" style="font-size: 0.8em; color: #555; border-top: 1px solid #ccc;" |
-*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
+*Percent Daily Values are based on a 2,000 calorie diet.
 |}

Ractive at 13:40, 21 December 2025

2025-12-21T13:40:45Z

← Older revision		Revision as of 13:40, 21 December 2025
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	~~[[Category:Bread]]~~		== Nutritional Information ==
			{\| class="wikitable" style="float: right; margin-left: 15px; width: 280px;"
	European-style bread rolls typically served with breakfast. They have a very crispy exterior and soft fluffy interior. Usually served with butter and/or jelly. This recipe is very similar to french bread.		\|+ '''Per Serving (1 Roll)'''
			\|-
	===~~Ingredients~~===		! Nutrient !! Amount !! % Daily Value*
	*475g All-~~purpose flour~~		\|-
	*1 ~~tsp salt~~		\| '''Calories''' \|\| 228 kcal \|\| 11%
	*~~1/4 tsp sugar~~		\|-
	*2 tsp instant dry yeast		\| '''Total Fat''' \|\| 0.6g \|\| 1%
	*284g lukewarm water		\|-
	*3 cups or so water for steam during baking		\|    Saturated Fat \|\| 0.1g \|\| 0%
			\|-
	~~===Directions===~~		\| '''Sodium''' \|\| 292mg \|\| 13%
	~~#Add flour, salt, sugar, yeast to stand mixer~~. ~~Mix thoroughly with whisk attachment~~		\|-
	~~#Switch to dough hook and slowly add all the water~~		\| '''Total Carbohydrates''' \|\| 46g \|\| 17%
	#Knead the dough in the mixer for 5 min, adjust the flour water as necessary. You want it to be as dry as possible...just under the point where adding more flour results in clumps of dough that wont incorporate into the main mass. It should NOT stick to the bowl		\|-
	~~#Remove mixer bowl from mixer, cover, and place on hot pad at about 100 degrees for one hour.~~		\|    Dietary Fiber \|\| 1.6g \|\| 6%
	~~#Place empty cast iron pan on bottom shelf in oven. Adjust top shelf so it~~'~~s about~~ 1~~/3 from top~~. ~~Preheat oven to 420~~		\|-
	~~#Take the bread dough out of the mixer bowl and weigh it~~. Divide that number by 8. Divide the dough into 8 rolls each weighing about what they should according to your previous math. Knead each roll to fully work in any small pieces of dough that you used to adjust the weight. From into balls, any seams should be on the bottom as to not be visible.		\|    Total Sugars \|\| 0.2g \|\| 0%
	~~#Space all 8 balls of dough on a sheet pan (I use a silicone liner too) Cover and place back on the hot pad for 30 min~~		\|-
	~~#Place sheet pan containing rolls on the top rack in the oven~~		\| '''Protein''' \|\| 6.2g \|\| 12%
	~~#Carefully pour the water into the case iron pan and quickly close the oven door as to trap the steam in the oven~~		\|-
	~~#Bake for 22 minutes. When done, place on a cooling rack and allow them to cool completely before storing/freezing~~		\| Calcium \|\| 9mg \|\| 1%
			\|-
	==~~=When serving rolls===~~		\| Iron \|\| 3mg \|\| 16%
	#~~Preheat toaster to 400~~		\|-
	~~#brush rolls with water (all sides)~~		\| Potassium \|\| 65mg \|\| 1%
	~~#Bake in toaster for 10 min and serve immediately~~		\|-
			\| colspan="3" style="font-size: 0.8em; color: #555; border-top: 1px solid #ccc;" \|
			*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
			\|}

Ractive at 12:53, 30 March 2025

2025-03-30T12:53:13Z

← Older revision		Revision as of 12:53, 30 March 2025
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	#Add flour, salt, sugar, yeast to stand mixer. Mix thoroughly with whisk attachment		#Add flour, salt, sugar, yeast to stand mixer. Mix thoroughly with whisk attachment
	#Switch to dough hook and slowly add all the water		#Switch to dough hook and slowly add all the water
	#Knead the dough in the mixer for 15 min, adjust the flour water as necessary. You want it to be as dry as possible...just under the point where adding more flour results in clumps of dough that wont incorporate into the main mass. It should NOT stick to the bowl		#Knead the dough in the mixer for 5 min, adjust the flour water as necessary. You want it to be as dry as possible...just under the point where adding more flour results in clumps of dough that wont incorporate into the main mass. It should NOT stick to the bowl
	#Remove mixer bowl from mixer, cover, and place on hot pad at about 100 degrees for one hour.		#Remove mixer bowl from mixer, cover, and place on hot pad at about 100 degrees for one hour.
	#Place empty cast iron pan on bottom shelf in oven. Adjust top shelf so it's about 1/3 from top. Preheat oven to 420		#Place empty cast iron pan on bottom shelf in oven. Adjust top shelf so it's about 1/3 from top. Preheat oven to 420

Ractive at 12:52, 30 March 2025

2025-03-30T12:52:27Z

← Older revision		Revision as of 12:52, 30 March 2025
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	#Place sheet pan containing rolls on the top rack in the oven		#Place sheet pan containing rolls on the top rack in the oven
	#Carefully pour the water into the case iron pan and quickly close the oven door as to trap the steam in the oven		#Carefully pour the water into the case iron pan and quickly close the oven door as to trap the steam in the oven
	#Bake for 22 minutes		#Bake for 22 minutes. When done, place on a cooling rack and allow them to cool completely before storing/freezing

	===When serving rolls===		===When serving rolls===

Ractive at 12:50, 30 March 2025

2025-03-30T12:50:55Z

← Older revision		Revision as of 12:50, 30 March 2025
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	[[Category:Bread]]		[[Category:Bread]]

	~~German Bread Rolls~~		European-style bread rolls typically served with breakfast. They have a very crispy exterior and soft fluffy interior. Usually served with butter and/or jelly. This recipe is very similar to french bread.

	===Ingredients===		===Ingredients===

Ractive at 12:46, 30 March 2025

2025-03-30T12:46:46Z

← Older revision		Revision as of 12:46, 30 March 2025
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	*2 tsp instant dry yeast		*2 tsp instant dry yeast
	*284g lukewarm water		*284g lukewarm water
	*1 egg white with a tablespoon of water whisked into it
	*3 cups or so water for steam during baking		*3 cups or so water for steam during baking

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	#Take the bread dough out of the mixer bowl and weigh it. Divide that number by 8. Divide the dough into 8 rolls each weighing about what they should according to your previous math. Knead each roll to fully work in any small pieces of dough that you used to adjust the weight. From into balls, any seams should be on the bottom as to not be visible.		#Take the bread dough out of the mixer bowl and weigh it. Divide that number by 8. Divide the dough into 8 rolls each weighing about what they should according to your previous math. Knead each roll to fully work in any small pieces of dough that you used to adjust the weight. From into balls, any seams should be on the bottom as to not be visible.
	#Space all 8 balls of dough on a sheet pan (I use a silicone liner too) Cover and place back on the hot pad for 30 min		#Space all 8 balls of dough on a sheet pan (I use a silicone liner too) Cover and place back on the hot pad for 30 min
	~~#Uncover and brush rolls with egg wash~~
	#Place sheet pan containing rolls on the top rack in the oven		#Place sheet pan containing rolls on the top rack in the oven
	#Carefully pour the water into the case iron pan and quickly close the oven door as to trap the steam in the oven		#Carefully pour the water into the case iron pan and quickly close the oven door as to trap the steam in the oven

Ractive at 12:36, 30 March 2025

2025-03-30T12:36:00Z

← Older revision		Revision as of 12:36, 30 March 2025
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	[[Category:~~Cooking~~]]		[[Category:Bread]]

	German Bread Rolls		German Bread Rolls

Ractive: /* Ingredients */

2024-09-21T01:08:39Z

Ingredients

← Older revision		Revision as of 01:08, 21 September 2024
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	===Ingredients===		===Ingredients===
	475g All-purpose flour		*475g All-purpose flour
	1 tsp salt		*1 tsp salt
	1/4 tsp sugar		*1/4 tsp sugar
	2 tsp instant dry yeast		*2 tsp instant dry yeast
	284g lukewarm water		*284g lukewarm water
	1 egg white with a tablespoon of water whisked into it		*1 egg white with a tablespoon of water whisked into it
	3 cups or so water for steam during baking		*3 cups or so water for steam during baking

	===Directions===		===Directions===