We vinden dat allemaal wel fijn, denk ik, opstaan en ontbijten met verse pistoletjes. Nu gaat mijn zuurdesembrood ’s nachts de koelkast in en bak je direct in een gietijzeren pan rechtstreeks uit de koelkast, maar dat zijn geen kleine broodjes natuurlijk. Dus.. een experiment begon.
I wasn't sure if I really wanted to share this recipe here because it's basically (with 1 minor change) a recipe from my cookbook Vers Deeg but because the preparation is so different I decided to post it here anyway. here.
I got this idea when someone asked me if it was possible to either preshape the dough and let it rise in the fridge or to prebake the rolls and bake again in the morning. I was so excited about trying this out I immediately got to work.
I started out by making 1 dough, dividing that in half and shaping it in rolls and putting this in the fridge. The other half I shaped into baguettes and let it rise again. In the meantime I preheated the oven and cooked water for a waterbath (steam).
I scored the rolls, poured water in my preheated ovendish for steam and baked the rolls for 10 minutes. My ovendoor doesn't close very well so what I feared came true, not enough steam and very little ovenspring.
Maar tijdens het bakken bedacht ik me! Ik kan die kleine broodjes gewoon in mijn gietijzeren pan bakken voor stoom! Dus zo stond ik, om 9 uur ’s avonds een tweede lading deeg te maken. Ik heb het deeg weer een uur laten rijzen, toen de oven met pan voorverwarmd. Broodjes ingesneden en per 2 10 minuten in de pan met deksel gebakken. (Excuus voor de slechte foto, dit zijn Insta stories, maar vond het leuk om het verschil te laten zien)
I baked the rest of the rolls, let them cool off and covered them to bake again the next morning.
Back to the other experiment. As you can see on the picture below the preshaped rolls were spread out a lot. My Dutch oven was already preheating so I did a quick reshape, scored and hoped for the best.
After 10 minutes of baking with the lid on I removed the lid and baked the morning rolls together with the rolls I prebaked last night.
The result? I loved the morning rolls way better. The had amazing ovenspring because the dough was still so cold and they are more fresh and just more beautiful as well. The prebaked rolls look... well prebaked. Nothing wrong with that but I just prefer the other ones.
So I continued with the fresh morningrolls. I wanted to show you how to shape a baguette. Stretch the dough out into a rectangle, fold the upper sides inward so you have a pointy bit and then roll that down while pushing down the dough (make sure the dough is tight, that is has tention on it) until you have a sigar. Then use both hands to roll both ends into a tapered shape.
For a bun, use the method below. Keep your hands in contact with the countertop and roll the dough around. The tension created will make a nice and tight dough.
The reason the morning rolls work so well is because of the temperature of the dough. Yeast dies at a certain temperature and when the dough is cold when it hits the oven it takes longer to get to the point where the yeast dies. Hence, more ovenspring. I baked them 2 at the time in my Dutch oven, I just one like this and for me it's impossible to bake bread without it.
Quick breakfast rolls
- Dutch oven
- razor for scoring
- 500 grams type 00 flour
- 300 grams water
- 5 grams dry yeast
- 10 grams salt
- Mix the water with the yeast. Add the flour and knead until it's a cohesive dough. Then add the salt and knead until it's a supple dough that when you stretch a small part you can stretch it out so thin you can almost see through it. If the dough breaks then continue kneading (I do all this in a kitchenaid). The kneading can easily take 5 to 10 minutes but don't skip this step.
- Cover the bowl and let the dough rise for an hour. Then quickly knead until deflated, cover with a dishcloth and put in a plastic bag (this way the dough doesn't dry out overnight). Put it in the fridge until the next morning. Important: Don't make your dough too early, we don't want it to overrise (overrise= less ovenspring), so leave your dough in the fridge for max 12 hours)
- Preheat the oven including Dutch oven to 250 degrees celcius, at least for 30 minutes.
- Start after 15 minutes with shaping the dough. Divide the dough into 8 portions of about 100 grams. I shaped them into 4 baguettes and 4 rolls but that's up to you. Leave the first 2 out of the fridge but put the rest back in.
- Cut a sheet of baking paper so it fits into your Dutch oven. Score 2 rolls (for baguette I used 3 almost vertical lines and for buns I used a cross shape) Put the 2 puns in your Dutch Oven and cook with the lid on for 10 minutes.
- Remove the rolls from the pan and put in the next 2. Bake the new rolls in the Dutch Oven for 10 minutes. The ones you just baked you put in the oven uncovered for about 10 minutes (keep an eye out though, they can bake very quickly as well).
- Repeat until all the buns are done, cooked and golden brown. Let them cool off on a cooling rack before eating.