German Brotchen

1. 1
   prep · ~10 min

   Activate the yeast.

   1.In a small bowl, combine lukewarm water, sugar, and yeast.

   2.Stir gently and let sit for 5-10 minutes until the mixture is foamy and bubbly.
2. 2
   mix · ~10 min

   Make the dough.

   1.In the bowl of a stand mixer, combine bread flour and salt.

   2.Add the foamy yeast mixture and softened butter.

   3.Mix with the dough hook on low speed until a shaggy dough forms, about 2 minutes.

   4.Increase speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.

   TIPIf mixing by hand, turn dough onto a lightly floured surface and knead for 12-15 minutes.
3. 3
   rest · ~70 min

   Let the dough rise.

   1.Shape the dough into a smooth ball.

   2.Place it in a lightly greased bowl, turning once to coat.

   3.Cover with a clean kitchen towel and let rise in a warm spot until doubled in size, about 60-75 minutes.

   TIPA turned-off oven with the light on creates an ideal warm environment for rising.
4. 4
   prep · ~8 min

   Shape the rolls.

   1.Punch down the risen dough gently to release air.

   2.Turn it onto a lightly floured surface and divide into 8 equal pieces, about 100g each.

   3.Shape each piece into a tight, round ball by pulling the edges to the center and pinching to seal.

   4.Place each roll seam-side down and cup your hand over it, rotating in a circular motion to create surface tension.

   TIPCreating good surface tension is key for that classic Brotchen shape and crusty top.
5. 5
   rest · ~35 min

   Proof the shaped rolls.

   1.Arrange the shaped rolls on a parchment-lined baking sheet, leaving about 2 inches between each roll.

   2.Cover loosely with a kitchen towel and let proof for 30-40 minutes until noticeably puffy and nearly doubled.
6. 6
   prep · ~15 min

   Preheat the oven and prepare for steam.

   1.About 20 minutes before baking, preheat the oven to 425°F (218°C).

   2.Place an empty metal pan on the bottom rack of the oven.

   3.Fill a spray bottle with clean water and set it nearby.
7. 7
   prep · ~2 min

   Score the rolls.

   1.Using a sharp lame, razor blade, or very sharp knife, make one long slash about 1/4 inch deep across the top of each roll.

   2.Work quickly and confidently for the cleanest cut.

   TIPA confident, swift cut prevents the dough from dragging. Don't press — let the blade do the work.
8. 8
   bake · ~25 min

   Bake with steam.

   1.Place the baking sheet on the middle rack of the preheated oven.

   2.Immediately pour about 1 cup of hot water into the empty metal pan on the bottom rack to create steam.

   3.Quickly close the oven door and bake for 10 minutes.

   4.After 10 minutes, quickly open the door and mist the oven interior with the spray bottle 2-3 times.

   5.Close the door and continue baking for another 12-15 minutes until the rolls are deep golden brown and sound hollow when tapped on the bottom.

   TIPSteam is the secret to a crackly, crisp crust. Don't skip the water pan or the misting step.
9. 9
   rest · ~20 min

   Cool the Brotchen.

   1.Transfer the baked rolls to a wire rack.

   2.Let them cool completely for at least 20 minutes before serving. The crust will continue to crisp as they cool.

   TIPResist the urge to tear into them immediately. The crumb sets properly as they cool.

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