Скачать или смотреть German Sourdough Brötchen bread recipe| No Final Shaping No Dutch Oven | Bake With Me🥰

This is a German Brötchen recipe without the final shaping.
It takes two days to make because of the cold fermentation.
It’s crusty on the outside and soft on the inside—absolutely delicious!
Give it a try and enjoy.

Notes for this video:
1.You can substitute rye flour with whole wheat or barley flour.
2.Make sure your levain has reached its peak before using it. (ideally between 4 to 6 hours after feeding).
3.Depending on your flour’s quality, you might need 10g more or less water.
4.For the oven temperature: Preheat your Dutch oven in the oven for 30 minutes at 250°C (480°F). then bake them for 10-12 minutes.


If you have any other questions about this bread, feel free to ask in the comments.
If you enjoyed this video, please give it a like and share it with your friends and family.♥️
Thank you for watching!
Nasi Rose

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Ingredients list (grams, cups, ounces) for German Sourdough Brötchen:
Bread flour 300g 2¼ cups 10.6oz
Whole wheat flour 35g ¼ cup 1.2oz
Levain 70g about ⅓ cup 2.5oz
Water 235g 1 cup 8.3oz
Salt 7g 1¼ tsp 0.25oz
Olive oil 10g 2 tsp 0.35oz

Timestamps:
0:10 Ingredients
1:30 First ferment
1:37 Knead the dough by slap & fold
2:22 Second Rest
3:00 First Coil Fold
3:30 Second Coil Fold
3:47 Shape for proof basket
5:19 Cold Fermentation
5:40 Baking Day
6:13 Coat with seeds
6:46 score the dough
7:01 bake




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