Germany · Wheat
Cold-Fermented German Rolls
Kalt geführte Brötchen
Thin, crisp breakfast rolls prepared the night before and baked in the morning.
What makes this bread distinctive?
A small amount of yeast and a long refrigerated rest reduce morning work while improving flavour. This version uses an easy scored shape.
- Flour profile
- Wheat
- Core technique
- Overnight fermentation
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Knead all ingredients for 8-10 minutes until smooth.
- 02
Rest at room temperature for 30 minutes and fold once. Cover and refrigerate for 8-12 hours.
- 03
Divide into 8 pieces, round gently and rest for 35-45 minutes.
- 04
Moisten the tops, dip in seeds and make one score with a sharp knife.
- 05
Bake at 230°C for 17-20 minutes until well browned.
BAKER'S NOTES
Small details,
better results.
- Do not knead again in the morning; shape without completely expelling the gas.
- At the start of baking, you may carefully add hot water to a sturdy metal tray on the lower shelf; do not use glass.
- Freeze the rolls on the same day once completely cool.
AT THE TABLE
How to serve it
- Butter and jam
- Eggs and cheese
- Mini sandwiches