GERMAN HARD ROLLS

These German Hard Rolls

 are crusty outside but with soft tender crumbs.

The overnight poolish starter lends a nutty flavour 

making them 'classic'

Thanks to Angie for sharing this recipe.

You can always freeze the remainder

and re-crisp in 150'C for 10 min

Poolish

100g water

100g bread flour

0.1g fresh yeast or 1/8 tsp instant dry yeast

Main Dough

150g bread flour

55g water

5g fresh yeast or 3/4 tsp instant yeast.

5g salt

10g sugar

3g live oil

1. mix poolish ingredients, leave aside (covered) at room temperature for 16-20 hours

2. combine poolish & main dough ingredients in bread machine, bread dough cycle (1/2 hour)

3. transfer to a bigger container, cover & leave aside for 60min, half time do a stretch & fold

4. divide dough into 8 portions, shape & leave on parchment lined baking tray to proof

5. preheat oven 230'C, put a bowl of boiling water at the bottom of the oven (for steam)

6. when ready to go into the hot oven, score the bread and mist the buns

7. bake 20-25min until golden brown & crisp.