Step-by-Step Guide to Make Speedy Bread bun/ Brotchen

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, bread bun/ brotchen. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Bread bun/ Brotchen is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Bread bun/ Brotchen is something which I’ve loved my entire life. They’re fine and they look wonderful.

Many people have been writing to ask for German-style hard rolls. The most common are Brotchen (little breads). They're made from egg white-enriched white dough, and brushed with more egg white before baking at high temperature with steam. Deflate the dough and turn it out onto a lightly floured surface.

To get started with this recipe, we must first prepare a few ingredients. You can have bread bun/ brotchen using 5 ingredients and 22 steps. Here is how you cook it.

The ingredients needed to make Bread bun/ Brotchen:

1. Prepare 100 gr sourdough starter
2. Make ready 275-300 ml water
3. Prepare 500 gr bread flour/typ550
4. Make ready 50 ml olive oil
5. Prepare 10 gr salt

Sinking my teeth into a warm buttered slice of fresh bread is one of my greatest joys in life. Most people are … Brötchen (a diminutive of Brot meaning bread), Semmel, Schrippe, Rundstück or Weck, Weckle, Weckli, or Wecken. However, they are all know for being WUNDERBAR! If there's one thing that's missed by almost everyone who has been in Germany and the one recipe that's always requested, it's this one.

Steps to make Bread bun/ Brotchen:

1. Mix the sourdough starter with luke warm water. Stir it until it is dissolved.
2. Add the bread flour. Mix it well.
3. Let it autolyse in the bowl for 30 minutes. Cover the bowl with dry towel.
4. Sprinkle the salt and olive oil. Mix it well.
5. Bulk fermentation for 2 hours. Stretch and fold the dough once in each 30 minutes during the fermentation.
6. Cover the bowl with wet towel and place it in the fridge overnight for 2nd cold fermentation in order to build aroma.
7. The next day, take out the dough. On top counter, sprinkle little flour. Divide the dough into 6 equal pieces.
8. Shape the dough into oval or round.
9. Place the dough on the baking paper on top of baking tray.
10. Cover the dough with wet towel.
11. Proof the dough for another 60 minutes.
12. While that, heat the oven for 220°C.
13. Place a tin of 100 ml water at the bottom of oven, to give enough moisturizer to the bread.
14. Poke the dough to check whether it is ready to be baked. If it is spring back slowly, the dough is ready to be baked.
15. Score the bread deeply with razor/sharp knife.
16. Place the baking tray in oven.
17. Bake it 10-15 minutes with the water bath.
18. After 15 minutes, remove out the water bath. Bake it for another 15-20 minutes.
19. Switch off the oven, leave the bread in the oven for 5 minutes.
20. Remove it out of oven, cool it down on a rack.
21. Slice it after 1 hour.
22. Enjoy the bread with any fillings.

However, they are all know for being WUNDERBAR! If there's one thing that's missed by almost everyone who has been in Germany and the one recipe that's always requested, it's this one. When dough setting is complete, sprinkle the ½ Cup (approximately- you may need more or less depending on the humidity of your kitchen) bread flour on a clean surface and dump the dough out onto it. There are a lot of different rolls (= Brötchen) in Germany and as many recipes to bake them. The most common roll in the north of Germany though is the Berliner Schrippe.

So that’s going to wrap this up with this special food bread bun/ brotchen recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!