Brötchen / Classic German Breakfast Rolls / 브로첸

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Ingredients
-Poolish
100g Bread flour, 2g yeast, 75ml water
-Dough
Poolish, 150g Bread flour, 3g sugar, 3g salt, 2g yeast
1. Mix ingredients of poolish. Put on fridge for 12~18 hours.
2. Mix water, yeast, sugar, poolish in the bowl. Add flour, salt. Mix to combine.
3. Knead for 10 minutes.
4. Let it rest in a warm place until it has doubled its volume.
5. Divide dough into 4 parts. Shape into balls. Wrap them and rest for 10 minutes.
6. Punch down. Shape into oval rolls.
7. Wrap them. Let it rest in a warm place for 30~40 minutes.
8. Preheat oven to 440F(220C).
9. Brush onto surface of rolls with water. Make slash on each roll.
10. Bake 440F (220C) for 15 minutes.
Camera : Sony a6300
Lens : Nikon 50mm f/1.8 Series E, pancake (with Fotasy NK-NEX adapter)

[@elrogersboy6051]

Me relajó y medio hambre tu video Creó que haré tu receta para la cena

[@GodLikeMeAgain]

se ve casi idéntico al bolillo mexicano me pregunto si sabrá igual

[@HiBrosAmbience]

제가 정말 좋아하는 빵이네요~^^ 저기에 소시지 얹으니까 당장이라도 먹고 싶어집니다!

[@SaraKitchen2018]

정말 담백하고 맛있는 빵이에요! 바로 비행기타고 독일로 가고 싶어지는 맛입니다 ㅠㅠ

[@yangskitchen106]

이렇게 겉면이 하드한 빵은 고소해서 너무 좋아해요. 빵 모양도 너무 예뻐요~

[@SaraKitchen2018]

저도 하드한 빵 고소해서 아주 좋아해요 ^^ 다른 음식들과도 잘 어울리구요

[@nancypoidomani9973]

Hello from San Diego, California. Just seen this video which I like. How long can the proof starter stay in the refrigerator? TY

[@arqjaguilera]

Hermoso, beautiful congratulations !!! Hi from Colombia

[@SaraKitchen2018]

Gracias 😀

[@catalinarosner1585]

Nein danke dauert sehr lange gehe ich lieber zur Bäckerei😀

[@ambardeluna4702]

En la harina está tooooodo el secreto 🥺

[@juanelorriaga8443]

que es harina fuerza ????

[@SaraKitchen2018]

Hola. Es harina de trigo para pan. Tiene mas gluten que harina de trigo todo uso.

[@isabelnaranjo9236]

Es harina con alto porcentaje de proteína