Osnabrück Springbrötchen

Description

Round rolls whose crust bursts open in a wild, tiger-striped pattern - the result of a soft, barely kneaded dough, three different brushings during proving and a fierce start in the oven. The speciality of Osnabrück's bakers came out of a shortage of strong flour and is still made the old way by many bakeries.

1. 1

   Make a soft dough from 465 g of the wheat flour, the rye flour, 325 ml of lukewarm water, the yeast, the salt and the potato starch: knead 3 minutes slowly, then 5 minutes briskly - no longer, the gluten is meant to stay weak.

   ⏱️ approx. 12 min
2. 2

   Divide the dough into 12 pieces of about 70 g each, let them relax for 10 minutes, then shape them into rounds. Set them well apart on a baking tray.

   ⏱️ approx. 20 min
3. 3

   First brush: stir 10 g of flour smooth with 95 ml of boiling water, thin it with 30 ml of cold water and brush the pieces thinly with it straight away.

   ⏱️ approx. 6 min
4. 4

   At half proof, after about 20 minutes, brush a second time: stir 30 g of flour smooth with 38 ml of water and apply it evenly.

   ⏱️ approx. 22 min
5. 5

   At three-quarter proof, warm the fat to about 50 °C, stir the baker's ammonia into it and dab the pieces with it. This third brush is what triggers the bursting.

   ⏱️ approx. 12 min
6. 6

   Bake in an oven preheated to 250 °C with steam, release the steam after 5 minutes and bake at falling heat down to 200 °C for 20 to 24 minutes in all, until the crust has burst deeply and browned well.

   ⏱️ approx. 24 min
7. 7

   Cool on a rack. Springbroetchen are at their best fresh - on the same day, with butter and good sausage or simply with jam.

   ⏱️ approx. 30 min