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!
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!
Ingredients
Starter
200 g strong Bread flour
200 g Water
0.2 g Fresh Yeast
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
Dough
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!
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