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

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, bread bun/ brotchen. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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.

Bread bun/ Brotchen is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Bread bun/ Brotchen is something which I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Bread bun/ Brotchen:

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

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