Rustikale bio-joghurtbrötchen mit 38% weizenvollkorn

Name: Rustikale bio-joghurtbrötchen mit 38% weizenvollkorn
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: De
Ingredients: 156 g. Yeast Water Preferment; 162 g. Soaker; 240 g. organic Wheat Flour; 174 g. organic joghurt; 10 g. seasalt

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Andere

4 Portionen

sehr einfach

35 min

Zutaten

156 g. Yeast Water Preferment
162 g. Soaker
240 g. organic Wheat Flour
174 g. organic joghurt
10 g. seasalt

Zubereitung

Vorbereitungszeit10 min

Kochzeit25 min

Mix all ingredients well together 2,5 minutes on lowest speed
Continue on second speed until the dough dissolves from the bowl but maximum up to 4 to 4,5 minutes - overall max.
Shape it as rolls and let it finally rest at 28 degree for 1 hour and 20 minutes
Bake at 270 degree falling to 230 degree with steam for 20 minutes. Let the oven door slightly open the last 5 minutes - release steam after 10 minutes

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