Berlin Shoemaker Boys

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 19 mins
Total Time 2 hrs 39 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 145 g wholemeal rye flour
  • some wholemeal rye flour to work with
  • 145 g wheat flour type 550
  • 30 g sourdouh, more active
  • 10 g bakin malt
  • 10 g fresh yeast
  • 10 g salt
  • 190 ml water, possibly a little more
Berlin Shoemaker Boys
Berlin Shoemaker Boys

Instructions

  1. Mix the two types of flour and the baking malt and place in the bowl of a food processor. Crumble the yeast in the middle. Spread the salt around the edge. Mix the sourdough with the water and add. Mix briefly on level 1, then knead on level 2 for about 7 - 8 minutes. If the dough is too firm, add a little more water if necessary. Cover the dough and put it in a warm place for approx. 30 - 40 minutes, e.g., in the oven with the lamp on, let it go until the volume has doubled. Sprinkle the work surface generously with wholemeal rye flour and pour the dough on it. Then put a little more flour on the dough, as it is still a bit sticky. Now knead the dough well again by hand. I now weigh the dough with the kitchen scales before processing it further and then divide it into 2 equally heavy halves. From each half I roughly squeeze a circle the size of a breakfast plate and then use a spatula to divide it into 4 parts. Then roll generously in wholemeal rye flour, pressing down a little on the corners. Berlin shoemaker boys characteristically do not have the typical round bun shape. But if you want, you can shape the dough pieces round. Then simply form 8 round buns of the same size. Then place the dough pieces at a distance on a baking sheet lined with baking paper and cover and leave to rest for about 90 minutes at room temperature. Preheat the oven to 230 ° C top / bottom heat 30 minutes before baking. Bake the dough pieces on the middle rack for about 19 minutes.

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