German Brotchen

1. 1

   Step 1

   • a.Activate the Yeast
   • b.In a small bowl, combine 300ml of warm water, 1 tbsp of sugar, and 7g of active dry yeast.
   • c.Stir gently to dissolve and let the mixture sit for 5-10 minutes.
   • d.It is ready when it becomes foamy and bubbly, indicating the yeast is active.
2. 2

   Step 2

   • a.Form and Knead the Dough
   • b.In a large bowl or the bowl of a stand mixer, whisk together 500g of all-purpose flour and 1.5 tsp of salt.
   • c.Add the activated yeast mixture and 2 tbsp of softened butter to the flour.
   • d.Mix with a spoon or a dough hook on low speed until a shaggy dough forms.
   • e.Turn the dough onto a lightly floured surface and knead for 8-10 minutes, or continue with the dough hook on medium speed for 6-8 minutes.
   • f.The dough is ready when it's smooth, elastic, and passes the 'windowpane test' (a small piece can be stretched thin enough to see light through it without tearing).
3. 3

   Step 3

   • a.First Rise
   • b.Shape the dough into a ball and place it in a lightly oiled bowl, turning it once to coat.
   • c.Cover the bowl with a clean kitchen towel or plastic wrap.
   • d.Let it rise in a warm, draft-free place for about 60 minutes, or until it has doubled in size.
4. 4

   Step 4

   • a.Shape and Second Rise
   • b.Gently punch down the risen dough to release the air and transfer it to a lightly floured surface.
   • c.Divide the dough into 8 equal portions, each weighing about 100g.
   • d.Shape each portion into a tight ball by tucking the edges underneath to create surface tension.
   • e.Place the shaped rolls on a baking sheet lined with parchment paper, leaving a few inches of space between them.
   • f.Cover loosely with a kitchen towel and let them rise for another 30 minutes until they look puffy.
5. 5

   Step 5

   • a.Preheat Oven and Prepare for Baking
   • b.During the second rise, preheat your oven to 425°F (220°C).
   • c.Place a shallow, oven-safe pan (like a cast iron skillet or a metal baking pan) on the bottom rack of the oven to heat up.
   • d.In a small bowl, whisk the egg with 1 tbsp of water to create an egg wash.
6. 6

   Step 6

   • a.Score and Bake with Steam
   • b.Once the rolls have risen, gently brush their tops with the egg wash.
   • c.If desired, sprinkle with poppy or sesame seeds.
   • d.Using a sharp knife or a baker's lame, make a single, decisive slash about 1/4-inch deep across the top of each roll.
   • e.Carefully pour about 1 cup of hot water into the preheated pan on the bottom oven rack. It will create a burst of steam. Close the oven door immediately to trap it.
   • f.Place the baking sheet with the rolls on the middle rack and bake for 20-25 minutes, until they are a deep golden brown and sound hollow when tapped on the bottom.
7. 7

   Step 7

   • a.Cool and Serve
   • b.Remove the Brotchen from the oven and transfer them to a wire rack to cool completely.
   • c.The crust will be very hard initially but will soften slightly to a perfect crispness as it cools.

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