German Semmeln

Updated at: Sun, 05 May 2024 02:53:26 GMT

Step 1

For the poolish The night before, combine, cover with plastic wrap, and set in a cool dark location the following ingredients: - 1g active dry yeast - 200g water - 200g bread flour

Step 2

Combine all the ingredients including the poolish together, starting with the wet ingredients. If using a mixer, mix the first 2 minutes on low followed by 8 to 10 minutes on high. Continue needing by hand until you can pull on the dough and it doesn't break.

Step 3

After kneading, cover the dough and let sit in a cool dark place for about 1 hour.

Step 4

Preheat the oven, ideally with a baking stone, to 250°C or 480°F. Place a tray with water at the bottom of the oven to generate steam.

Step 5

Separate dough into about 10 80g pieces. Roll them with your palm until rounded. Place them on a baking tray lined with parchment paper and top with a cool damp rag. Let them sit for about 20 to 30 minutes.

Step 6

Once about ready to bake, score all the rules with a serrated bread knife. The cut should be deep enough that allows them enough room to expand. Spray the rolls with water and put them in the oven.

Step 7

Bake the rules for 10 minutes, at 2 minutes and 4 minutes into the timer, open the door briefly to spray the rolls again. After 10 minutes, remove the steam tray and drop the oven temp to (210°C) 410°F. Let them cook for another 12 to 15 minutes or until desired brownness.

Step 8

Remove rolls from oven and sprayed with water while warm to give them a nice sheen. Let them sit for at least 15 minutes before eating.

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