Name: Hand-shaped Bread Rolls with Overnight Proofing
Prep time: 45 min
Cook time: 675 min
Total time: 720 min
Yield: 8 Portionen
Ingredients: 120 g Wheat flour (Type 700 or 550); 150 g Water (cold); 5 g Fresh yeast (yeast); 380 g Wheat flour (smooth); 150 g Water (cold); 5 g Fresh yeast (yeast); 1 TL Salt; 10 g Salt; 10 g Bread roll baking agent; 15 g Bread roll baking agent

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Description

This recipe for hand-shaped bread rolls with overnight proofing allows for a great aroma and a crispy crust. The dough matures overnight and is prepared the next day in the Thermomix®. The bread roll baking agent ensures stability and crispness. Ideal for a hearty breakfast or a delicious brunch.

Ingredients (10 ingredients)

Preparation (8 steps)

Prepare pre-dough

Thermomix® Setting

15 sec/Speed 2.5

Put 120 g wheat flour (Type 700 or 550), 150 g water (cold) and 5 g fresh yeast (yeast) into the mixing bowl and mix for 15 sec/speed 2.5.

15 sec

Let the pre-dough rise

Cover the dough starter and let it rise for approx. 8 hours or overnight at room temperature.

Prepare main dough

Put the entire dough starter, 380 g wheat flour (smooth), 150 g water (cold), 5 g fresh yeast (yeast), 1 tsp salt (approx. 10 g) and 10–15 g bread roll baking agent into the mixing bowl.

Knead dough

Thermomix® Setting

5 min/Kneading speed

Knead the dough for 5 min/kneading stage until it comes away smoothly from the edge. If necessary, extend the kneading time by 1-2 minutes.

5 min

Portion dough

Divide the dough into pieces weighing approx. 80–90 g.

Shape bread rolls

Form round pieces or traditional hand-shaped bread rolls from the dough pieces.

Final proof

Cover the shaped bread rolls in a warm place for approx. 30–45 minutes until they have noticeably increased in volume.

Baking

Preheat the oven to 230°C top/bottom heat. When sliding the bread rolls in, spray water vigorously into the oven (steam). Bake the bread rolls for approx. 15–18 minutes until golden brown.