Die besten Brötchen backen, ganz einfach / ohne kneten - no knead / Thomas kocht

Hello and welcome to "Thomas kocht". I am showing you today how to bake those delicious bread rolls. And the beauty of this recipe is that there is no kneading, we just need very little yeast. in the evening we just mix toghether our dough before going to sleep In the morning we just shape the bread rolls, proof the shortly and bake them, done! Much easier is hardly possible. And the result is really great! I hope you will enjoy the video! For the bread rolls I use white spelt flour, 500 g but you may use some bread flour or all purpose flour as well. Than I have 300 g of water. I allways scale my water in grams as it is much more precise than using a measuring cup because 10 ml more or less do make a difference. I use 300 g of cold tab water because we don't want the dough to proof too fast. Than I have 10 g of salt 20 g of olive oil you can also sunflower oil you could use butter as well but than you have to knead the dough a little and a tiny peace of (a pea size amount) a pea-sized piece of fresh yeast. That is roughly 1 gram but you don't have to scale it exactly Must scales won't show the small amount exactly. Mine shows 0. So 1 g more or less. We don't need anything else. So here I have my cold water to dissolve the yeast in. If you use warm water the dough will proofe to fast. We want to achieve that the dough proofs slowly over night so in the morning when we wake up the dough is ready to bake. Than I add my oil. The salt I mix in with the flour. The I toss it in with the water. And now we have to mix it shortly. That just takes less than a minute. I just mix it long enough so that all the flour is incorporated. And that is all we have to do. For the rest time will take care off. The gluten structure will develop itself. That will take several hours if I don't knead the dough. And tomorrow morning you will see we will have a beautifully developed dough. I cover the dough with a lid so it does not dry out. In addition I put a towel on top as the lid is likely to pop up. Which is not too bad if cover with a towel as well. The dough is producing CO2 while fermenting. Than we leave to dough to rest at room temperature till the next morning. Not more than 10 hours though., This is my dough the next morning. This one has been fermenting for 9 hours. The dough has more than doubled in size, so we could have baked it earlier as well. It is good if the dough has roughly doubled in size. And now it is time for shaping the "Brötchen". For the shaping I add a little additional flour on top, not too much. A little bit on the working bench. And now we transfer the dough to the working surface. So just fold the dough once just so I does not stick too much. Now we portion pieces we will get 9 of it 9 pieces each of 90 grams. One Thing I want to show I always say that dough needs proper kneading to develop the gluten structure or the glue in the flour but gluten also developes itself by resting the dough for a long time. This dough was only mixed not kneaded. And as you can see.... the dough is easily streched so the gluten developement happens also all by itself without kneading if you only leave the dough to proof long enough. So for shaping we use a little more flour on the bottom so they don't stick to much and then we pull the dough towards the middle you can see this I many other "Brötchen" videos of mine. You can make them round or oval, just as you wish the dough does stick a little but that's normal. Bread dough is supposed to be a little sticky. If you use more flour it will not stick but you will get a dry bread roll. You could as well in case you do not need the whole dough bake half of it and put the rest in the fridge.. and bake it the next day. or you do use it for making a pizza. I put the "Brötchen" on a baking tray with enough space in between. Than I cover them. We will score them later. I would proof them for 30 to 45 minutes. Meanwhile you preheat the oven to... 250 °C / 482 °F top and bottom heat. In the bottom of the oven we put a tray (heatproof) which we will preheat as well. In the bottom I have my tray (do not use glass or porcelain) The water I will just add when I add my bread rolls. The bread rolls have been proofing for 45 minutes. No we have to score them. I use a very sharp bread knife (a tip from a german master baker) A razor blade does work very well too, if you have one. A very sharp knife will do as well. Then we cut them. Then I spray them with a little water. That is what gives them a shine later on. And now it is time to bake. I do have my cup of hot water ready. better said half a cup There are my bread rolls and my tray I pour the water in the tray And close the oven straight away. So this are my "Brötchen" after 20 Minutes. We let them cool on a cooling rack or at least cool them a little before we eat them My bread rolls are ready to be eaten. That is the sound we are going for! Beautiful! Fluffy crumb This is how a Brötchen is supposed to sound like. Then we slice one open as well. Beautiful crumb, very soft, a perfect Brötchen. And that was my Brötchen recipe already. If you want to have a recipe where you have to do even less in the morning. Then I have the right recipe for you but then you will have a little more work the day before. I hope you did enjoy my video. In that case I would be happy for a thumbs up Recommend my channel subscribe so you will not miss out on any other videos and I hope to see you again soon!

Channel: Thomas kocht

Views: 1,974,054

Rating: 4.9351683 out of 5

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Id: zCoTy0Tz4h8

Length: 10min 29sec (629 seconds)

Published: Mon Apr 27 2020