Wachauer - simple sourdough rolls for every day
Wachauer bread rolls are a true Austrian classic. Quick to make and absolutely delicious.
... I baked them on the bread roll baker from DENK KERAMIK:
Product: https://www.denk-keramik.de/Kueche-Ge...
My experience with the bread roll baker:
https://www.mannbackt.de/2024/02/25/k...
Ingredients for the sourdough rolls
140 g active sourdough starter (rye, spelt, or wheat)
140 g cold milk
200 g cold water
400 g wheat flour type 700 (in Germany, 550)
120 g wholemeal spelt flour
15 to 20 g salt
Note: If using ready-made sourdough starter or a starter culture, add 4 g fresh yeast.
Preparation of the rolls
1. Place all ingredients in a bowl and knead well for 12 minutes.
2. Then add the salt and knead well for 7 minutes. (Thermomix: 10 minutes kneading setting)
3. Place the finished dough in a lightly oiled bowl and let it rise, covered, for 3 hours. Stretch and fold the dough twice during this time.
4. Then divide the dough into 125g portions and shape them into tight balls using plenty of rye flour.
5. Let the balls rise, seam-side down, covered, for 30 minutes.
6. During this final rise, preheat the oven, including the Denk ceramic roll baker, to 230°C (450°F) using conventional oven settings (top and bottom heat).
7. Next, place the Wacherau rolls seam-side up on the bread roll baker, pour water into the groove, and bake with steam for 10 minutes. Then, bake at the same temperature without steam for about 15 minutes until extra crispy. Tip: For an extra crispy crust, open the oven door very slightly during the last 5 minutes.