Homemade gifler are old-fashioned, traditional bakery bread that I remember from when my parents had a bakery in the first half of the sixties.
In this recipe, I'm experimenting a bit with adding more flavour by using rye sourdough. The sourdough is not added for leavening, but solely for a deeper flavour.
I think a giffel should be crispy on the outside but have a slightly chewy crumb.
Homemade Gifler with wholemeal wheat flour
Gifler is old-fashioned, traditional bakery bread that I remember from when my parents had a bakery in the first half of the sixties. I think a giffel should be crispy on the outside but have a slightly chewy crumb.In this recipe I use some wholemeal weat flour. It adds more flavour, I think, and I've also heard that the fibre isn't actually harmful 🙂I'll also show you how you can choose to make a starter with rye sourdough - It will add depth of flavour. But it's by no means a requirement to do so, just an option if you feel like experimenting.I make 16 of this portion. I'm doing this because I usually only eat a single piece of bread for breakfast and I want it to be a bit bigger.If you want the "normal" size, make 20 pieces instead.
Equipment
- 1 Stand mixeror thorough kneading by hand
- 1 plastic box or similar for covering during steam raising
Ingredients
1 hour (or more) in advance
- 220 g water
- 220 g wholemeal weat flour
OR INSTEAD OF THE ABOVE
- 40 g rye sourdough
- 100 g water
- 100 g wholemeal weat flour
The baking itself
- 620 g wheat flour, 12% protein content
- 15 g salt
- 18 g baking enzyme or wheat flour
- 35 g gluten or wheat flour
- 16 g dry yeast (instant dry yeast) or 50 grams of fresh yeast
- 335 g Cold water
Method
1 hour (or more) in advance
- Pour water and wholemeal wheat flour into the mixing bowl and mix so that all the flour is wet.The aim is to allow the coarse flour to absorb all the liquid it can so that it doesn't dry out the bread later, and to soften the shell parts so that they don't cut the gluten net.Leave it covered for at least an hour
OR 1-3 DAYS BEFORE BAKING DAY
- Dissolve rye sourdough in the water. Add the wholemeal wheat flour and stir together until all the flour is soaked.
- Cover it and leave it on the counter until the next day. Then put it in the fridge if you want to wait a few days to develop more flavour.
The baking itself
- Pour the above into the mixing bowl.Add the other ingredients and initially run the mixer on low speed for a few minutes until everything is mixed together. The dough may look a little dry at first, it will become more smooth with more kneading.
- Turn up to medium speed and let the mixer run for 10-15 minutes (typical) - until the dough is around 28°.
- Place the dough on the table and fold it up by stretching the corners over the centre all the way around, stretching the surface.Shape it into a ball and let it rest covered for 15 minutes.
- Weigh the dough so you know how big lumps you need to weigh out. Mine should be 92g for 16 pieces, but if I had made 20 gifler, they should weigh 74g each
- Fold up the lumps of dough as you did with the large portion.If you have the practice, you can also work them up by rolling them between your palm and the table while tightening with your thumb
- Cover the lumps of dough with plastic and let them rest for 15 minutes.
- Roll out each lump of dough so that it is thick at one end and thin at the other. Like a cone or a carrot
- Roll the pieces flat with a rolling pin. Do not roll beyond the edge of the wide piece, but only to the edge
- Loosen the dough piece from the worktop and roll it up from the wide end towards the narrow end, tightening it by pulling lightly on the thin end.The joint should be underneath the base and you need to check that it is securely attached.
- Spread them on two perforated baking trays that you spray with a little baking grease - or on two regular baking trays with baking paper.
Raising with steam
- Place an appropriately sized container (I use a small bread tin) in the kitchen sink. Pour 7 dl of boiling water into it.
- Place the plates on top of each other over the sink with something in between to keep the distance - I use a grate from a microwave.
- Cover them with a plastic box - I use a cheap food grade box from Jysk. This creates a warm and moist space for rising, like a baker's bread cabinet.
- Let the gifler rise for 45 minutes in this way.
Baking with steam
- 30 minutes before the rolls are due to go into the oven, switch on the oven at 250°, fan off. Place a small baking tray in the bottom and let it heat up. It is an advantage if you have granite chips or lava stones in the baking tray.
- Place both plates in the oven and pour 1 dl of boiling water into the roasting pan and quickly close the oven (watch out for steam! Wear an oven glove, for example). If there is a vent or similar, you can cover it with a tea towel.
- Preheat the oven to 190° fan-assisted so that the steam is evenly distributed. The steam helps the rolls to rise, makes them shiny and also improves the crust.
- After 4 minutes, remove the small baking tray and continue baking. In my oven, which doesn't bake evenly, after a further 7 minutes I swap the two trays around and also turn them face backwards. Baking continues. In any case, you must let steam escape from the oven, even if you don't swap the trays. Do this a few times at 5-minute intervals. When the rolls are done baking, take them out and cool on a wire rack. In my oven, the total baking time (including steam) is 22 minutes.
English (UK) 
Dansk
No Comments