Sourdough Rye Bread Rolls-Broetchen / 酸酵黑麦小餐包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Combine all the ingredients, except salt, in a mixing bowl. Stir until a rough dough ball forms. Increase the speed and knead for 5 minutes until smooth. Turn out the dough and form it into a ball. Put it in the oiled bowl, turn it over to thoroughly grease all surfaces, then put it in a warm place to rise for 3-5 hours.
At the end of the rise, the dough should be doubled in bulk. Punch the dough down, knead in salt until well-dispersed. Cover and let rest for about 30 minutes. Divide the dough into 9 equal pieces. Flatten and shape each piece of dough into an oval and arrange on a parchment-lined tray that has been sprinkled with rye flour. Cover with a kitchen towel and set back in the warm place to rise for about 45 minutes, about doubled in bulk.
Place a shallow pan in the bottom of the oven, and start pre-heating the oven to 210C/425F. Slash the each roll lengthwise with a lame or a razor blade. Brush the tops of rolls with a little water. Five minutes before baking, pour one cup of hot water into the shallow pan and boil for 5 minutes to create steam. Put the rolls into the oven to bake for about 20 minutes. When done, they'll be fairly golden brown. Remove to cooling rack.

除了食盐外，将所有材料放到搅拌盆内搅拌至所有材料成团。提速继续搅拌揉搓面团5分钟至匀滑。翻出面团揉圆放到一个抹了少许油脂的容器里，翻个面让整个面团都沾上油脂，放到暖处3-5个小时。
将体积膨胀为双倍大的面团捶出气体，加入食盐慢慢揉匀。盖好面团松弛30分钟。将面团匀分为9小块。拍扁揉成椭圆状放到洒了黑麦粉的烤盘上。盖上布巾放到暖处醒发45分钟直到面团体积差不多为双倍大。
烤箱底部放入一个浅盘，预热至210C/425F。用专用的划痕刀或是刮胡刀片在面团表面纵向划痕。然后再面团表面薄薄地刷层水。面包入炉前5分钟，打开烤箱往浅盘里倒入一大杯热水，持续煮沸5分钟以产生蒸汽。放入面团烘焙20分钟左右直到金黄。取出置于架上晾凉。

"Sourdough Rye Bread Rolls-Broetchen / 酸酵黑麦小餐包" is part of these categories:

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