Brotchen: Difference between revisions

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[[Category:Bread]]
[[Category:Bread]]
[[Category:Breakfast Recipes]]
[[Category:European Cuisine]]
[[Category:Vegan Recipes]]
[[Category:Steam-Baked Breads]]


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


===Ingredients===
'''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.
*475g All-purpose flour
*1 tsp salt
*1/4 tsp sugar
*2 tsp instant dry yeast
*284g lukewarm water
*3 cups or so water for steam during baking


===Directions===
== Nutritional Information ==
#Add flour, salt, sugar, yeast to stand mixer. Mix thoroughly with whisk attachment
{| class="wikitable" style="float: right; margin-left: 15px; width: 280px;"
#Switch to dough hook and slowly add all the water
|+ '''Per Serving (1 Roll)'''
#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
|-
#Remove mixer bowl from mixer, cover, and place on hot pad at about 100 degrees for one hour.
! Nutrient !! Amount !! % Daily Value*
#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.
| '''Calories''' || 228 kcal || 11%
#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
| '''Total Fat''' || 0.6g || 1%
#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
|    Saturated Fat || 0.1g || 0%
|-
| '''Sodium''' || 292mg || 13%
|-
| '''Total Carbohydrates''' || 46g || 17%
|-
|    Dietary Fiber || 1.6g || 6%
|-
|    Total Sugars || 0.2g || 0%
|-
| '''Protein''' || 6.2g || 12%
|-
| Calcium || 9mg || 1%
|-
| Iron || 3mg || 16%
|-
| Potassium || 65mg || 1%
|-
| 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.
|}


===When serving rolls===
== Ingredients ==
#Preheat toaster to 400
{| class="wikitable" style="width: 50%;"
#brush rolls with water (all sides)
! Item !! Quantity !! Notes
#Bake in toaster for 10 min and serve immediately
|-
| All-purpose flour || 475g ||
|-
| Salt || 1 tsp || Fine sea salt preferred
|-
| Sugar || 1/4 tsp || For yeast activation
|-
| Instant dry yeast || 2 tsp ||
|-
| Lukewarm water || 284g || Approx. 100°F
|-
| Steaming water || 3 cups || For the cast iron pan
|}
 
== Equipment ==
* Stand mixer with whisk and dough hook
* Digital kitchen scale
* Cast iron skillet (placed on bottom rack)
* Sheet pan with silicone liner or parchment
 
== Directions ==
 
=== 1. Mixing and Kneading ===
# '''Combine Dry Ingredients:''' Add flour, salt, sugar, and yeast to the mixer bowl. Mix thoroughly using the whisk attachment to ensure even yeast distribution.
# '''Incorporate Liquid:''' Switch to the dough hook. With the mixer on its lowest setting, slowly stream in the lukewarm water.
# '''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 and smooth.''
 
=== 2. Bulk Fermentation (First Rise) ===
# Remove the bowl from the mixer and cover with a damp cloth or lid.
# '''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 ===
# Place an empty '''cast iron pan''' on the bottom rack.
# Position the baking rack in the upper third of the oven.
# '''Preheat:''' Set oven to '''420°F (215°C)'''. Ensure the oven is fully up to temperature before proceeding.
 
=== 4. Shaping and Proofing ===
# '''Portioning:''' Weigh the total dough mass and divide by 8 (approx. 95g per roll).
# '''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.
# '''Second Rise:''' Arrange on a lined sheet pan. Cover and place back on the hot pad for '''30 minutes'''.
 
=== 5. The Bake (Steam Method) ===
# '''Loading:''' Place the sheet pan on the top rack.
# '''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.''
# '''Bake:''' Cook for '''22 minutes''' until the crust is deep golden brown and the rolls sound hollow when tapped on the bottom.
# '''Cooling:''' Transfer immediately to a cooling rack. Allow to cool completely to prevent the interior from becoming gummy.
 
== Serving & Reheating ==
# Preheat toaster oven or oven to '''400°F'''.
# '''Hydrate:''' Lightly brush or spray the exterior of the rolls with water on all sides.
# '''Crisp:''' Bake for '''10 minutes''' and serve immediately.

Latest revision as of 13:44, 21 December 2025


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.

Nutritional Information

Per Serving (1 Roll)
Nutrient Amount % Daily Value*
Calories 228 kcal 11%
Total Fat 0.6g 1%
   Saturated Fat 0.1g 0%
Sodium 292mg 13%
Total Carbohydrates 46g 17%
   Dietary Fiber 1.6g 6%
   Total Sugars 0.2g 0%
Protein 6.2g 12%
Calcium 9mg 1%
Iron 3mg 16%
Potassium 65mg 1%
  • Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

Item Quantity Notes
All-purpose flour 475g
Salt 1 tsp Fine sea salt preferred
Sugar 1/4 tsp For yeast activation
Instant dry yeast 2 tsp
Lukewarm water 284g Approx. 100°F
Steaming water 3 cups For the cast iron pan

Equipment

  • Stand mixer with whisk and dough hook
  • Digital kitchen scale
  • Cast iron skillet (placed on bottom rack)
  • Sheet pan with silicone liner or parchment

Directions

1. Mixing and Kneading

  1. Combine Dry Ingredients: Add flour, salt, sugar, and yeast to the mixer bowl. Mix thoroughly using the whisk attachment to ensure even yeast distribution.
  2. Incorporate Liquid: Switch to the dough hook. With the mixer on its lowest setting, slowly stream in the lukewarm water.
  3. 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 and smooth.

2. Bulk Fermentation (First Rise)

  1. Remove the bowl from the mixer and cover with a damp cloth or lid.
  2. 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

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

4. Shaping and Proofing

  1. Portioning: Weigh the total dough mass and divide by 8 (approx. 95g per roll).
  2. 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.
  3. Second Rise: Arrange on a lined sheet pan. Cover and place back on the hot pad for 30 minutes.

5. The Bake (Steam Method)

  1. Loading: Place the sheet pan on the top rack.
  2. 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.
  3. Bake: Cook for 22 minutes until the crust is deep golden brown and the rolls sound hollow when tapped on the bottom.
  4. Cooling: Transfer immediately to a cooling rack. Allow to cool completely to prevent the interior from becoming gummy.

Serving & Reheating

  1. Preheat toaster oven or oven to 400°F.
  2. Hydrate: Lightly brush or spray the exterior of the rolls with water on all sides.
  3. Crisp: Bake for 10 minutes and serve immediately.
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