Dietmar Kappl of homebaking.at has lately written his first e-book entitled “Baking subsequent stage mit Roggen”. Sadly it is solely out there in German and in printed format. In fact, no smart baker publishes ebooks as of late as a result of they are going to be immediately pirated.
Haferflocken brötchen is among the recipes within the e-book. I am not going to publish it right here to respect copyright, however in the event you go on the e-book writer’s web site there’s a small pattern from the e-book with just a few recipes – that is one in every of them.
It makes use of a rye levain and a chilly, salted soaker with oat flakes and rye schrot. The principle dough accommodates T550 (German bread flour) and T997 gentle rye. One factor to notice is that “half-active” malt is utilized in the primary dough, bought in Germany as Brötchen Malz. I approximated this by utilizing 25% diastatic malt flour and 75% liquid malt extract (ND).
The rolls are baked seam facet up with the sunflower seed “topping” beneath. I saved the ultimate proof quick and the rolls opened up nicely within the oven.
Lance
