Sunday morning, baking a batch of German Brötchen.
We followed this recipe (see here):
WEIZENBRÖTCHEN, 12 rolls (adapted from Richard Ploner: "Brot aus Südtirol"):
- 500 g Italian Tipo 00 flour
- 8 g instant yeast
- 4 g/1 tsp. sugar
- 270 g water, lukewarm
- 40 g olive oil
- 10 g salt
- 1 egg, slightly beaten, for brushing
- 6 g sesame seeds, for topping
- 4 g poppy seeds, for topping
- 14 g sunflower seeds, for topping
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