Saturday, January 4, 2014

German Breakfast Rolls - Bauernbrötchen

One of the few things, I really miss from Germany ( besides beer, of course ;) ), are Brötchen, the little breakfast rolls, every bakery carries in a wide variety, with it's crusty exterior and chewy crumb. On Karin's gorgeous blog, Brot & Bread, I found a recipe for Bauernbrötchen, which looked so good, I had to try them immediately. They are made with old dough ( i.e. old biga / poolish ), bread flour, rye flour and yeast. Though you need two days to make them, they are actually really easy to do. On day one, you refresh the old dough, than, in the evening, you knead, stretch and fold the dough, which than takes a little vacation in the fridge overnight. The next morning, the rolls are shaped, proofed and baked. They came out pretty authentic. I am happy now. Thanks, Karin !

The rolls are proofing, early in the morning - Die Brötchen sind fertig zum Backen, früh am Morgen

Fresh from the oven, they smell wonderful - Frisch aus dem Ofen - es riecht köstlich

-=========  REZKONV-Recipe - RezkonvSuite v1.4

Categories: Baking, Bread, Rolls, Germany
     Yield: 1 Recipe

=========================== OLD DOUGH ===========================
    100            G/3.5 oz old dough ( poolish, 6 days old )
      5            G/1 tbsp whole rye flour ( Ralph : KA med. rye
                   -- flour )
     42            G/3 tbsp water

========================== FINAL DOUGH ==========================
    147            G/5.2 oz refreshed old dough (all)
    400            G/14.1 oz bread flour ( Ralph : KA )
     45            G/1.6 oz whole rye flour ( Ralph : KA med. rye
                   -- flour )
    258            G/9.1 oz water
      8            G/0.3 oz olive oil
     10            G/0.4 oz salt
    1.8            G/0.06 oz instant yeast (or 5 g fresh yeast)
  3 1/2            G/1 1/2 tsp barley malt ( Ralph : KA Diastatic
                   -- malt powder )
                   Rye flour for sprinkling

============================ SOURCE ============================
            Kerstin, (adapted from Gerhard Kellner/Ketex)
            -- Edited *RK* 12/21/2013 by
            -- Ralph Knauth

Rejuvenated old dough

DAY 1:

In the morning, feed old dough with rye flour and water. Cover, and
leave at room temperature until lively and bubbly (like poolish.)

In the evening, mix final dough ingredients at low speed (or with
wooden spoon) until all flour is hydrated, 1 - 2 minutes. Let dough
rest 5 minutes. Then knead at medium-low speed (or by hand) for 2
minutes, adjusting with a little more water or flour if necessary
(dough should be a bit sticky.) Continue kneading for another 4
minutes. Dough should be still more sticky than tacky.

Transfer dough to lightly oiled or wet work surface. With oiled or
wet hands, pull and stretch it into a rough square. Fold dough from
top and bottom in thirds, like a business letter. Then do the same
from both sides. Gather dough together in a ball, and place it,
seamside down, in a lightly oiled bowl. Cover, and let it rest for
10 minutes.

Repeat this stretching and folding 3 more times, at 10 minute
intervals. After the last fold, reserve 100 g/3.5 oz of the dough
(for the next "old dough".) Refrigerate reserved piece (container
with lid.) (Ketex recommends using it within 10 days, but it keeps

Place remaining dough also in an oiled container with lid, and
refrigerate it overnight.

DAY 2:

(Since these are small pieces, you can shape them cold.)

Divide dough into 8 pieces (à 100 g/3.5 oz) and shape them into
balls. Let them relax for 20 minutes, then roll them into strands
with pointed ends.

Place rolls in a couche, seam side up. Sprinkle with rye flour.
Cover, and let proof for 1 - 2 hours. (Preheat oven 45 minutes
before baking.)

Preheat oven to 500ºF, including steam pan.

Place rolls, seam side down, on perforated or parchment lined baking
sheet, sprinkle them with whole rye flour, and score lengthwise.

Bake Bauernbrötchen for 20 - 26 minutes at 450ºF, steaming with a
cup of boiling water. (Rotate the baking sheet 180 degrees after
half the baking time, and remove the steam pan). They should be
golden brown, and register at least 200ºF.

Ralph. Really good, authentic German Rolls.


submitted to Yeast Spotting


  1. Definitely going to have to try these!

    1. Thanks, Karen, for checking out this recipe ! It's worth trying out ...

  2. They turned out really nice, Ralph! I'm glad you liked them. Crusty German rolls is really something that is sadly lacking in the US, if you don't bake them yourself. (Fortunately I can get beer in good quality here in Maine - I don't have to drink the dish wash water a.k.a. Bud ;)

    1. I have to dive a little deeper into your blog. Many treasures hiding there ... :D