Frankfurter Weck
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 10 hrs 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g flour, type 405
- 1 teaspoon malt, or instant malt coffee
- 400 g milk
- 21 g yeast, fresh
- 1 teaspoon sugar
- 12 g salt
- 10 g mararine
- 2 tablespoon mashed potato powder
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast with the sugar in cold milk while stirring, add to the remaining ingredients in a bowl and create a batter. Cover and let rest at room temperature for 30 minutes.
- Put some flour on the surface and form a roll from the dough with floured hands. Separate 9 parts with the dough scraper and grind rolls from them. I weigh the parts, but it doesn`t have to be. Place the bread roll dough on a plate or a suitable plate and cover it with cling film or a plastic bag in the refrigerator.
- After 8-10 hours, place the dough pieces on a baking sheet, brush with wet hands and preheat the oven to 200 degrees. Immediately swirl with half a coffee cup of water after inserting it. Bake for about 30 minutes depending on the degree of browning.
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