Dietmar Kappl of homebaking.at has lately written his first ebook entitled “Baking subsequent stage mit Roggen”. Sadly it is solely obtainable in German and in printed format. After all, no wise baker publishes ebooks lately as a result of they are going to be immediately pirated.
Haferflocken brötchen is likely one of the recipes within the ebook. I am not going to publish it right here to respect copyright, however for those who go on the ebook writer’s web site there’s a small pattern from the ebook with a couple of recipes – that is certainly one of them.
It makes use of a rye levain and a chilly, salted soaker with oat flakes and rye schrot. The primary dough comprises T550 (German bread flour) and T997 mild rye. One factor to notice is that “half-active” malt is utilized in the principle 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 aspect up with the sunflower seed “topping” beneath. I saved the ultimate proof quick and the rolls opened up nicely within the oven.
Lance
