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Lutz’ Rustic Wheat Bread Rolls

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Lutz' Rustikale Weizenbrötchen

Lutz’ Rustic Wheat Bread Rolls

Pane-Bistecca
I’m a big fan of Lutz! Jap, I outet myself!

His bread recipes are perfect and fool-proof! Just keep to his explanations and nothing can go wrong. I bough myself his new book “Das Brot Back Buch”, and I have already baked a few recipes, like the “Landbrot”, which was gone by midday… Lutz is very professional, but so that even I, not a professional bread baker, can understand. And he says he is “just” another hobby baker, but definitely a very good one!

I made the Rustikale Weizenbroetchen. They are very tasty!
Prep time
45 min
Rest time
24 h
Cooking time
20 min
Portions
8
Total time
24 h 44 min

Ingredients

Starter

  • 200 g strong Bread flour

  • 200 g Water

  • 0.2 g Fresh Yeast

  • Dough

  • 250 g strong Bread Flour

  • 50 g Rye Flour

  • 120 g Milk

  • 4 g Fresh Yeast

  • 10 g Salt

  • 6 g Olive Oil

  • 20 g Milk

Instructions

1

Step 1

Mix the ingredients for the starter with a spoon and leave to stand for 20 hours at approx. 20-22 C degrees. The dough doubles in size.
2

Step 2

Knead the ingredients from the main dough, except for the salt, oil and 20 g milk, with the starter, for 5 minutes at the lowest speed in the food processor. Knead for a further 5 minutes on speed 2 until the dough comes away from the bowl.
3

Step 3

Continue kneading for a further 5 minutes on speed 2, allowing the 20 g milk to drip in. The result is a soft dough.
4

Step 4

Continue in exactly the same way and add the olive oil and salt while kneading. The result is a slightly sticky, medium-strength dough.
5

Step 5

Cover the dough and leave to rest for 1 hour.
6

Step 6

Knead the dough briefly by hand, then cut into 8 equal pieces.
7

Step 7

I stretched out the dough pieces slightly, then rolled them up, pressing the seams closed with my fingers.
8

Step 8

Place the rolls seam-side down on floured baking paper, cover and leave to rise in the fridge for 3 hours.
9

Step 9

Before baking, you can turn the buns over, seam side up, I left them at the bottom. Bake in a preheated oven at 230 C degrees with steam for 20 minutes, releasing the steam after 10 minutes.
10

Step 10

Lower the temperature to 210 C degrees and finish baking. You can open the oven slightly for the last 5 minutes for a crispy crust.

Notes

The long rest period should be strictly adhered to!
Lutz' Rustikale Weizenbrötchen
Lutz' Rustikale Weizenbrötchen
Lutz' Rustikale Weizenbrötchen
Lutz' Rustikale Weizenbrötchen
Lutz' Rustikale Weizenbrötchen
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