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Bäcker Süpkes Bauernbrötchen

with 15 comments

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)

Poolish

  • 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.

Sourdough build

  • 50g rye flour
  • 40g water
  • 5g mature rye sourdough

Let stand at room temperature for 18 hours.

Dough

  • 640g flour, Type 550 (strong white flour)
  • 80g cooked potatoes
  • 50g sour cream
  • 23g salt
  • 25g fresh yeast
  • 160g water
  • Poolish
  • 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”

Written by theinversecook

21 July 2009 at 18:57

15 Responses

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  1. very nice!

    Bäcker Süpke

    21 July 2009 at 19:24

    • Dankschee!

      theinversecook

      21 July 2009 at 19:39

  2. MMmmm! They look wonderful! PS Your carrot and cumin buns also looked fab! I have had a look for a roll stamp, I don’t think they can be bought here. There are so many bits of kit we can’t get in England. But I found a nice demonstration of how to make something similar here http://www.kingarthurflour.com/blog/2008/02/28/all-tied-up-shaping-kaiser-rolls/
    I think I will practise with string first.Forward with the brotchen, I am sure one of these recipes will make my friends happy. I visited Backer Supke’s blog too. Too many breads to try, too little time….

    Zeb

    21 July 2009 at 22:07

    • That’s a clever way to shape this kind of roll, I think. Thanks for the link. I wonder how many ways there rae. I’ve ssen another way of doing it described in Joe Ortiz’s “The Village Baker” where you basically fold the piece of dough 5-7 times diagonally into the center. The decaying art of baking…can you imagine any bakery doing it like that today…

      I rarely use the dough stamp because usually the cuts vanish giving a very amooth roll with inferior volume. I rather prefer the elegant French baguette roll with its attractive cuts.

      theinversecook

      22 July 2009 at 01:44

  3. Kompliment – die sehen super aus!! Und dass sie auch so schmecken, weiß ich, weil ich sie auch schon gebacken habe! :-)

    Eva

    22 July 2009 at 00:36

    • Ich weiß :-) Habe mir das Bild vor Tagen schon mal gesichert und mein Ergebnis ein wenig dran gemessen. Das mit der gleichmäßigen Bräunung wie bei Dir kriege ich bestimmt auch nochmal irgendwann hinn.

      theinversecook

      22 July 2009 at 01:40

  4. I have to meet these guy’s, (Nils and Herr Süpke!)!
    Those rolls look like the ones we used to have with Rotewurst in Stuttgart with a bit of senf and a glass of wonderful bier!

    Great stuff!

    Jeremy

    Jeremy

    22 July 2009 at 14:28

    • Sounds good, and I am starting to like beer. Just made a very dark round of rye bread too cause rolls were gone.

      The next global baking buff meeting will come, I am sure of it.

      theinversecook

      22 July 2009 at 23:06

  5. These are really beautiful!

    mihl

    24 July 2009 at 17:19

  6. These rolls are soooo beautiful!

    Miriam

    24 July 2009 at 18:28

  7. :-) :-)@mihl and Miriam

    theinversecook

    26 July 2009 at 20:03

  8. Wow, I love how these rolls are slashed- So artful!

    BitterSweet

    29 July 2009 at 05:54

    • Thanks, BitterSweet,
      the shape with the small “button” on top of the roll is produced with a “roll stamp”. Using it is a cinch. I’ve seen people produce similar results by hand…a bit over my head.

      theinversecook

      29 July 2009 at 13:31

  9. I don’t have a blog, so I have posted my photos here http://www.facebook.com/album.php?aid=5164&id=1831653434. I was very pleased with this first attempt, though my slashes aren’t as beautiful as yours. German friends came to take them away while they were still hot, I hid a few in the garage for us. Thanks again to you and Backer Supke!

    Zeb

    2 August 2009 at 14:22

    • Nice! They look very handsome with confident lift in the oven. I feel like cheating now having used a roll stamp on the round ones…

      theinversecook

      2 August 2009 at 16:54


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