Ketex Buns
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 d 8 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 900 g wheat flour (type 550)
- 100 g rye flour (type 1150)
- 680 g water
- 20 g salt
- 15 g bakin malt
- 13.3 g yeast, fresh
Print Recipe
Pin Recipe Instructions
- Pre-dough:
- 300 g wheat flour (type 550)
- 30 g rye flour (type 1150)
- 330 g of water
- 3.3 g fresh yeast
- Dissolve the yeast in the water and stir vigorously with the flour. The result should be a smooth mass. Let the whole thing stand at room temperature for 12 hours.
- Main dough:
- Pre-dough
- 600 g wheat flour (type 550)
- 70 g rye flour (type 1150)
- 350 g of water
- 20 g of salt
- 15 g baking malt
- 10 g fresh yeast
- Mix everything well and knead until the dough comes off the bowl. Take the dough out of the bowl and fold it once. First from above, then from below, then from the right and then from the left. Then put the dough in a large bowl for 12-16 hours and put it in the refrigerator at 5 ° C.
- After this time allow the dough to acclimate for approx. 60 - 120 minutes at room temperature. Then fold again, look round and weigh pieces of approx. 85 g each. Then the rolls work and grind. I then put them in a linen cloth to cook (at least 75 minutes). Now I put it on a baking sheet lined with baking foil and cut into it once.
- Then put them in the oven at 230 ° C for 23 minutes.
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