Bäcker Süpkes Bauernbrötchen
Baker Süpke, the baker from Thuringia, whose blog resides at the top of many home bakers’ bookmarks, recently tried a new roll recipe for his bakery and published the recipe. The recipe for rustic rolls include both, sourdough and a yeasted poolish, next to mashed potatoes and sour cream. Apparently the roll did not go into production because it was too similar to an ordinary Brötchen. It certainly passed quality control in my “bakery” (=cupboard with flour + workspace + oven).
These rolls have a perfect crust, the crumb is light without being excessively feathery. Good for flatter type of roll with a big crust ration. Excellent.
Baker Süpke’s farmer’s roll (18 rolls à ~90g, weight after baking: 70-75g)
- 280g flour, Type 550 (strong white flour
- 280g water
- 1g fresh yeast
Let rise at room temperature for 2 hours, then put into fridge for at least 16 hours.
- 50g rye flour
- 40g water
- 5g mature rye sourdough
Let stand at room temperature for 18 hours.
- 640g flour, Type 550 (strong white flour)
- 80g cooked potatoes
- 50g sour cream
- 23g salt
- 25g fresh yeast
- 160g water
- Sourdough build
Baker Süpke: “Knead dough intensively, then let rest for 20 minutes. Knead shortly on slow speed for 2 minutes, then let rest another 10 minutes. Cut into 18-20 pieces. Shape rolls.”
I extended the first fermentation to about 45 minutes in total, because my dough was bit on the cold side.
Proof, about 45 minutes. If using a roll stamp, press rolls after about 20 minutes and let proof upside down another 25 minutes. Turn them over and bake for 20 minutes at 230°C with steam.
Baker Süpke: “Variations: Mix coarse mustard with corn meal and spread onto the surface of rolls. Or: Mix one part coarsely ground mixed pepper with five parts wheat meal as another topping.”
Edit: 30 July 2009, “corn meal” instead of “rye meal”