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Pumpernickel - Rolls
Prep Time : 00h 10
Cooking Time : 00h 18
16 Rolls
Preparation Time: 10 minutes
Proofing and Resting Time: 50 minutes
Baking Time: 18 minutes
Outcome: 16 Rolls
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- Soaked grain:
- 125 g IREKS Pumpernickel
- 125 ml Water, hot (approx. 60° C)
- Dough:
- 250 g Soaked grain (22° C)
- 500 g Wheat flour (Type 550)
- 10 g Margarine
- 10 g Salt
- 11 g Instant yeast
- 231 ml Water, cold
Method
- Soaked Grain: Mix pumpernickel with hot water, cover and place in a fridge overnight.
- Dough: Mix all Ingredients with a spiral mixer for 4 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Once mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
- Scale the dough into 60 g pieces.
- Mould the dough in your preferred shape, we recommend round and place onto a greased baking tray.
- Allow the dough to final proof for 30 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- The oven should have a temperature of 240°C when you put the rolls in then decreasing to 200°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the rolls for 18 minutes.