Tag Archives: bread rolls

Small Breads, a Bundt and Speculaas Biscuits

2nd January 2014

For those of you who don’t know IMK, Celia curates an ever growing list of lovely bloggers who share things happening in their kitchens across the world.  Click on the link to go to Celia @ FIgjamandlimecordial.com to find out more. I don’t have lots of wild and exotic things to show you that arrived for Christmas as I spent Christmas on the beach but you might like to see these photos anyway from my Bristol kitchen.

Sesame coated rolls

My current favourite thing to do with dough is to make the date syrup kefir dough with a healthy scoop or two of stoneground wholemeal in the mix and then shape it into a loaf and a tray of rolls. I am somewhat enamoured of rolling the rolls in sesame seeds before leaving them for their final prove as I love the taste that sesame seeds add to the dough and it makes a change from the usual floury tops I tend to make. These rolls use about 85 – 100 g of dough and bake on a tray in about 20 minutes at 210-220º C. They freeze well and are very good for slicing for emergency toast, for a lunch as here, and perfect stuffed with salami for a picnic. Continue reading

German-style rolls (Brotchen)

The sun was not quite up yet when I got up this morning


the gibbous moon was still riding high in the sky ( I put this photo in because I was impressed that my small camera could zoom on the moon and I like the word gibbous, learnt reading The Moon of Gomrath when I was a little girl – now you know)

Saturday 23 Nov 2013

One of the many lovely bread blogs that I read is Brot & Bread written by Karin  (Hanseata).  I sometimes think that people who think and read most about bread  (and end up baking it!) are people who have moved to another country and find to their surprise that the foods of their mother country are either non-existent or just different in some way that does not please. Bread seems to be one of those foods that starts this journey.

Brotchen with sesame seeds

I grew up with a mother who couldn’t cook but complained bitterly about how horrible English bread was, it is too wet she used to say, or it has no substance. In her last years when she was in a nursing home, my sister and I would be sent on food missions, to find European chocolates, usually one particular variety which could maybe be found at an airport shop, or for the ‘right’ bread. Often when the ‘right’ bread was found it was left out to air and dry a little until it had the right textural qualities that she wanted.  It is a far cry from most people’s obsession with ‘fresh’ bread: wet and steamy, warm and squidgy, with that sweet and unique aroma – I can see its charms, but I tend to share my mother’s preference for the ‘right’ bread. It’s strange how these things work. I would have been so pleased to be able to take the ‘right’ bread to her, baked by me.


So when I read Karin’s post about how hard it was to find the ‘right’ sort of rolls in the US, I had great sympathy and I was curious to make her rolls and see what she meant. Like all my good intentions, there has been some delay but I finally made these rolls with a good soft 00 flour with 10 g of protein per 100g which is about the softest I could find.   I looked at a bag of plain (soft) flour from the supermarket yesterday and it had 11.4 g of protein, hardly a weak flour if that is what one goes by.

I found this discussion of what 00 flour is matches my understanding best. There are a lot of other explanations of what it is on the net, some of which I am not exactly convinced by and some are just plain wrong. I am neither miller, nor grower, nor pro baker, so if you want to discuss this, I probably know as much,or less, than you, based on what I can read on the internet and from conversation with other bakers.

Karin’s recipe and method are very detailed and I followed them exactly, adding slightly more water to the mix. You can read it here on her blog.→  Wiezenbrötchen – German Rolls  ←

When I had finished mixing and kneading the dough was very tacky, but after the four folds described it was fine.  I tucked it away in the fridge overnight and made the rolls this morning.

They could have been a tad more golden, I think I opened the oven to rotate the trays one too many times and lost heat, but they are delightful even so.

Brotchen made with 00 flour

The crumb is fine, soft and tender, without being wet or squidgy and I am very pleased to be able to add this to my white dough repertoire and to have a truly soft roll to be able to offer to people who want them.  Thank you Karin!

Brotchen crumb

Guten Appetit!

Breakfast Brotchen with cheese

Bäcker Süpke’s Wild Garlic Rolls

Wild garlic buns with wholewheat and white flours from a recipe by Bäcker Süpke

Bäcker Süpke is a professional German baker who has a great baking blog where he generously posts recipes. Ulrike, of Ostwestwind, a fantastic home baker, has made them with wild garlic growing in her own garden  – see her beautiful buns here. Lynne, another talented  baker, made this lovely wild garlic loaf from her own recipe!

My contribution has been to have a go at translating the recipe and add a few notes of my own  – I couldn’t resist making a batch as I still have wild garlic in the fridge from my last trip to the woods.

I used a darker flour in the sponge than is intended so my dough was not as soft and flowing as it should be for a more typical ciabatta type roll. If you use white flour throughout you should get a lighter coloured and more airy bun than I did. I used a wholewheat finely milled flour for the sponge, also T550.

My version is as follows:

Make the ‘sponge’ the day before you want to bake. This one has salt in it so I suppose should really be called a paté fermentée but it is not a firm paté fermentée like the one for the rustic bread I made last week.

315 g white wheat flour (Type 550 in German)  * But I used this
3 g yeast
2 g salt
263 ml water

Leave at room temperature for 2 hours and then a further 18-20 hours in the fridge.

Final Dough
All of the sponge above 

753g  white wheat flour (Type 550 in German)
5 g malt powder ( optional)
40 ml olive oil
21 g salt (original recipe 32 grams)
20 g  fresh yeast
460 ml  cold water

  • Mix the sponge with all of the water and then add the other ingredients to the dough, mix roughly and then leave for 10 minutes.
  • Oil a worksurface and pat the dough out flat, spread 35 grams of chopped wild garlic over this, and mix it in by kneading, folding etc till it is mixed through the dough and the dough is smooth.
  • Then place the dough in a well oiled container, and fold three times over the space of three hours.  Try not to deflate the dough during the prove. Keep it relatively cool not warmer than 23 ° C.
  • Take the dough out of the container and place it gently on a work surface thickly strewn with flour. Sprinkle more flour over the top of the dough.
  • Cut the dough into irregular shaped pieces of about 120 grams with a dough scraper or sharp knife.
  • Place on baking parchment on trays and allow to settle down and recover from being cut for maybe 15 minutes or so.
  • Handle the dough gently so it doesn’t deflate as you want it to keep the large bubbles.
  • Bake in a preheated oven at 200 ° C Fan/220 ° C conventional oven for 12 minutes, reduce the temperature to 180 ° C Fan /200° C after that. Rotate the trays as needed through the bake.
  • Bake for a total of  20 – 25 min depending on size.

PDF version

Bäcker Süpke says there is some risk that you can confuse wild garlic growing with lily of the valley, which is poisonous, so if you are worried about your identification skills, use chives and a crushed garlic clove instead. I don’t think you can buy dried wild garlic in England.  The leaves and flowers have such a distinctive smell of garlic though that I think it’s hard to mistake!