Name: Berlin Clubs
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 15 Servings
Ingredients: 600 g Flour, wheat flour type 550; 40 g Yeast; 1 tsp Sugar; 1 tsp Salt; 150 ml Milk; 200 ml Water; 10 g Butter

Description

This baguette recipe is easy to prepare and succeeds in no time with the Thermomix®. The rolls are ideal for breakfast or as a side dish for grilling. With a preparation time of approx. 90 minutes and 15 servings, this recipe is perfect for the whole family.

Ingredients (7 ingredients)

600 g Flour, wheat flour type 550

40 g Yeast

1 tsp Sugar

1 tsp Salt

150 ml Milk

200 ml Water

10 g Butter

Preparation (5 steps)

Prepare yeast dough

Thermomix® Setting

2 min/Kneading speed

Put 600 g flour type 550, 40 g yeast, 1 tsp sugar, 1 tsp salt, 150 ml milk, 200 ml water and 10 g butter into the mixing bowl and knead with the Patix dough knife for 2 min./kneading level to form a dough.

2 min

Let the dough rise

Put the dough in a bowl and let it rise in a warm place for about 30 minutes until the volume has doubled.

Shape the dough

Knead the dough vigorously on a floured work surface, fold it several times and shape it into a roll.

Shape rolls

Cut the dough roll into approx. 15 equal pieces and shape into oblong rolls (baguette).

Bake rolls

Place the rolls on a baking sheet lined with baking paper. Let it rise briefly and then brush the rolls with water. Then bake in a medium rail at approx. 240°C for 15-20 minutes. Pour a cup of water into the oven before closing it.

Finished cooking? Great! 🎉

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About this recipe

Berlin Clubs, that's what I call these simple baguettes because they remind me of the sandwiches my grandma used to make for us kids. Simple, honest and filling. No frills, just good taste. They are perfect for sharing with friends or just for treating yourself. The secret lies in the ingredients. The flour type 550 ensures a loose crumb and a crispy crust. The yeast, of course fresh, drives the dough and gives it its characteristic taste. Sugar and salt are not only flavor enhancers, but also important for the activity of the yeast and the dough structure. The milk makes the dough smoother and the butter gives it a delicate note. The water is the link that holds all the ingredients together. Preparation with the Thermomix® is very easy. Make sure that the milk and water are lukewarm, which speeds up the fermentation process. The Patix dough knife is ideal for kneading the dough evenly. If the dough is too sticky, add a little flour spoonful by spoonful. After kneading, patience is required. Let the dough rise in a warm place, for example in a slightly preheated oven at 30 degrees. Doubling the volume is crucial for an airy result. When shaping the rolls, you can let your creativity run wild. Whether classic baguettes, small rolls or even knots – anything is allowed. It is important that the pieces are the same size so that they bake evenly. Brushing with water before baking ensures a particularly crispy crust. The splash of water in the oven creates steam, which additionally opens up the rolls and gives them a beautiful color. Variations are of course possible. For a vegetarian version, replace the butter with vegetable oil. If you like it spicier, you can add herbs such as rosemary, thyme or oregano to the dough. Olives, dried tomatoes or roasted onions also go very well. Serve the Berlin Clubs warm with butter, cheese, sausage or jam. They are also a great side dish for soups, salads or grilled food. Or just make a few delicious sandwiches from them. The finished rolls can be frozen well. Briefly bake after thawing and they taste like fresh. You can also prepare the dough the day before and let it rise in the refrigerator overnight. So you have fresh bread rolls for breakfast the next morning.