The biggest difference between different types of breakfast bread - mine and many of the baker's - is often the way it's shaped and baked. The doughs are similar unless you venture into puff pastry, brioche and the like.
Try your hand at home-baked rolls (Rundstykker). Once you've cracked the code and got it right, it's easy and super satisfying when the delicious bread comes out of the oven
Homemade Spanish rolls (Spanish rundstykker)
The biggest difference between different types of breakfast bread - mine and many of the baker's - is often the way it's shaped and baked. The doughs are similar unless you venture into puff pastry, brioche and the like.That's why it's a good idea to just start practising. Once you've "cracked the code" and got it right, it's easy as pie.Don't let it bother you that I use baking enzymes and add gluten. They are not main ingredients, they are auxiliary ingredients and can easily be omitted. If you don't have them, just increase the amount of wheat flour accordingly.On the other hand, don't choose wheat flour with a protein content lower than 12%. If you can get it higher, grab it from the store. It will give you a better result. You can also use half high-protein manitoba flour and half wheat flour. For example. Lidl in Denmark often has Manitoba. Here in the Czech Republic it's not easy to find.
Equipment
- 1 Stand mixeror thorough kneading by hand
- 1 plastic box or similar for raising
- 2 perforated sheetsor regular baking trays with baking paper
Ingredients
1 hour before baking
- 200 g wholemeal spelt flour preferably finely ground
- 200 g water
The baking itself
- 640 g Wheat flour, minimum 12% protein content
- 15 g salt
- 18 g baking enzyme or wheat flour
- 35 g gluten or wheat flour
- 14 g dry yeast (instant dry yeast) or 50 g of fresh yeast
- 360 g Cold water
- as needed: Sesame seeds, light and/or dark
Method
Before the actual baking
- Pour water and spelt 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
The baking itself
- 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 93g for 16 pieces, but if I had made 20 rundstykker, they should weigh 75 grams 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.
- Turn the small ball of dough upside down. Press the dough down slightly with your thumb. Roll it up to stretch the surface and let the joint face downwards. The roll should be slightly long, almost oval, but not as long as a baguette.
- Spray 2 perforated baking trays with baking grease or place baking paper on 2 regular baking trays.
- Sesame seeds:I don't want a lot of sesame seeds on them, so I spread the rolls on the plates, spray them with water (or brush them, same/same) and sprinkle them with sesame seeds.If you want a lot of sesame seeds, first roll the top of each roll on a wet, clean cloth and then dip it in sesame seeds before placing it on the plate.
- Using a very sharp knife, cut a score in the surface along the length of the rolls. I use a serrated paring knife.
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.
- Leave the rolls to 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 plates 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.
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