Category Archives: hand kneaded

July 31st, 2011

Sweet Buttermilk Rolls

Category hand kneaded, Overnight, Rolls  Tags: , ,   11 Responses

Süße Buttermilch-BrötchenSince I baked the Yoghurt Sesame Rolls the first time I think about how to change the recipe so that the overnight method would work for sweet rolls, too. Normally I add some eggs to my sweet rolls dough, but to keep a dough with egg overnight at room temperature was too risky in my eyes. And so I decided to try a modified sweet roll recipe using buttermilk. Buttermilk is rich on lecithin same as egg yolks which is positive for the dough development.

Folding the dough develops the gluten network nicely and makes the crumb fluffy and soft. The crust is soft, too like a good sweet roll should be. The rolls gain flavour due to the long fermentation even without adding a preferment and the rather low hydration makes them easy to shape so that this recipe is ideal for beginners in bread baking.

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March 20th, 2011

Curd rolls

Category Bread Baking Day, hand kneaded, Overnight, Rolls  Tags: , , , ,   18 Responses

QuarkbrötchenLike Lutz I like to vary the basic recipe of the yoghurt sesame rolls very much. The Hazelnuts rolls were my first variation and a very delicious one!

When my mum asked me if she could bake the yoghurt sesame rolls with curd instead of yoghurt because she like the more sour taste of curd. I told her directly “What a great Idea” and go to the kitchen to create a recipe with curd.

Like in the recipe for this no knead wheat bread I added a poolish and fold the dough three times before fermenting over night. To fold the dough is a easy method to develop the gluten network which creates a nice crumb without kneading. Because curd contains not so much liquid as yoghurt I added some milk to the recipe.

The curd rolls taste aromatic and slightly sour and the crumb is soft and moist. The crust is nice but not as crisp as the crust of rolls just made with water, flour and yeast.

Because the rolls are not kneaded they fit perfectly for the theme of the 38. Bread Baking Day which is “no knead Bread”. I send the entry also to Yeastspotting, Susans weekly showcase of yeast baked goods. Continue reading →

March 4th, 2011

Yoghurt Rolls with caramelized Hazelnuts

Category hand kneaded, Overnight, Rolls  Tags: , , , , ,   10 Responses

Haselnuss-Joghurt-Brötchen

The Yoghurt Whole Wheat Toast, a Variation of my Whole Wheat Sandwich-Bread that Lutz baked make me longing of a Yoghurtbread or Roll. Yoghurt in bread is something delicious. As a Breakfast roll we like the yoghurt sesame rolls very much. But always the same kind of rolls is boring and so I decided to bake some similar rolls but this time with whole spelt flour, some honey and caramelised hazelnuts – that is a delicious mixture.

When you prepare the caramelized hazelnuts I can recommend to make more then the recipe asked for. Then you can snack some and put some in the dough. I had to struggle with myself not to eat all of the nuts at once – they are so good! I roasted the nuts in the oven instead of roasting in a pan to get  more even roasted nuts.

The rolls are as delicious as I hoped for, slightly tartish from the yoghurt with a distinct sweetness from the honey and the nuts.

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January 8th, 2011

Sourdough bread with roasted oat

Category Bread, hand kneaded  Tags: ,   24 Responses

HaferflockenbrotI fell in love with the sourdough bread with roasted oats when I saw it at Martins blog. And then Petra bake the bread for World Bread Day. And I knew I had to bake it, too.  Ulrike and Ursula where fast then me baked it directly. For me it take much more time. First I had to spent to much time in lab (I had busy times last year) and then I had to start a new starter.

But during Christmas and new years eve I had some off and I spent on of them for bread baking day. I baked Pandoro, Ciabatta, a new year pretzel and the sourdough bread with roasted oat. And to use the oven as good as possible I doubled the recipe.

The gentle kneading methode Martin use is for perfect when both bowls of the kitchen machine are already blocked with dough. Martin mix the dough shortly with a wooden spoon and then fold the dough every 30 min for three times.  After the third folding the gluten was very finely developed. And feeling the soft structure of the dough is better then every kind of meditation for me.

And the resulting bread is great. Airy crumb, crisp crust and the delicious flavour of roasted oatmeal. That is a bread for the “bake it again” list. Continue reading →

November 8th, 2010

Yoghurt Sesame Roll

Category hand kneaded, Overnight, Rolls  Tags: , , ,   54 Responses

Joghurt-Sesam-Brötchen

I like to bake early but on weekends I also like to sleep a little bit longer.  During the week I am a early bird but at weekends I like to stay in bed until 8 o’clock or even a little bit longer. To get freshly baked rolls for breakfast I have to think about some tricks. One possibility is to proof the rolls in the fridge. But at weekends my small fridge is often already filled with food we bought for the next week. There is no room left for a tray of rolls.

So I was hooked when I read Martins recipe for Yoghurt Sesame Rolls. The dough is mixed at the evening and ferment overnight at room temperature. Yoghurt, little yeast, long fermentation, that are everything I need to try this recipe.

The rolls are delicious – soft and a little bit tart because of the yoghurt. A simple and fast recipe I can really recommend! Continue reading →