Bake soft rolls in the Römertopf
Time
Preparation time: 30 min.
Cooking or baking time: 40 min.
Rest period: 24 hours 30 minutes
Total preparation time: 25 hrs. 40 min.
Rolls from the Römertopf: delicate crust, very fluffy and soft inside. If you want really soft rolls, then you should absolutely bake them.
For those in a hurry who want to bake right now, you need 20 g of fresh yeast and normal walking time.
Dough 12 hours in the fridge, you need 10 g of fresh yeast.
Dough 24 hours in the fridge you need 5 g of fresh yeast. I have made this variant, is highly recommended.
ingredients
- 400 g wheat flour type 550
- 150 g spelled flour type 1050
- 330 ml of water
- 15 g of salt
- 5 g of fresh yeast
- 1 tsp honey
- 2 teaspoons olive oil
preparation
- Mix the yeast with the honey and the yeast dissolves quickly, add cold water and knead all remaining ingredients together until the dough comes off the edge of the bowl. Close the bowl with the lid and put in the refrigerator for 24 hours.
- Put the dough on a floured baking tray, roll into a skewer, cut off 8 pieces of dough.
- Grind the dough pieces, cut them, place them side by side in the greased Roman pot, dusted with flour, spray with water, cover with lid and let rest for 30 minutes.
- Push the bottom rail into the cold oven and bake with 240 ° top and bottom heat for 40 minutes.
- After 25 minutes, remove the lid, with the door slightly open, (simply pinch a wooden spoon).
- Continue baking for 15 minutes so that the rolls will be nice and crispy.
- Let it cool on the grate. If the rolls should shine, spray with water. The bread rolls are easily divisible.
Have fun baking and enjoy your meal.
