# What are you cooking?

**URL:** <https://discussion.tekeli.li/t/what-are-you-cooking/792>\
**Category:** Not Games\
**Created:** [4 May 2020 16:47 UTC](https://discussion.tekeli.li/t/what-are-you-cooking/792 "2020-05-04T16:47:22Z")\
**Posts on this page:** 1\
**Showing post:** 928

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**Author:** ![yashima](https://discussion.tekeli.li/user_avatar/discussion.tekeli.li/yashima/32/21481_2.png) [@yashima](https://discussion.tekeli.li/u/yashima)\
**Post date:** [12 August 2022 14:28 UTC](https://discussion.tekeli.li/t/what-are-you-cooking/792/928 "2022-08-12T14:28:58Z")

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> [@“Oy!” “Wut?” Just chat (The Return of)](https://discussion.tekeli.li/t/oy-wut-just-chat-the-return-of/821/1370):
>
> Goodness! Yes please!

Putting this in the food thread 🙂  
So these are called “Morgenbrötchen” (because they are freshbaked in the morning and you can have them for breakfast. They from a rather famous (hereabouts) German bread baking blog called Plötzblog or rather I learned it at a class he gave and this version is from his first baking book:

The ingredients:

- 180g wheat flour–550 (which is the normal flour I use for baking, but no self-raising flour!)
- 100g Durum Semolina or coarsely ground durum flour (this is also quite good in pizza dough and pasta)
- 110g rye flour–1150 which is the standard “degree” you get here. Whatever you can get will do.
- 150g Water
- 150g Milk
- 4g fresh baker’s yeast (if you can’t help it use dried)
- 8g salt
- 8g olive oil

The process

- Knead the dough first for 10 min on the lowest setting of your machine, then 5 min “fast” (which in his terms is usually the second setting)
- **Cover and rest for 12 hours at 6-8°C (fridge) → overnight** (Time Passes!!!)
- Then divide dough into 8 pieces and roll them into cylinders (or other forms if you know how, f.e. google “[brötchen rund schleifen](https://www.youtube.com/watch?v=FT0QiaZHmng)”
- You can then cover the rolls in either whole-grain rye flour, poppy seed or sesame seed–both very popular here.
- **Rest the rolls for 45 minutes** (more time!) putting the “closure” of the cylinder on the bottom. 22°C → if it is wamer, per 5° the time shortens by a third (I think). With some experience you can easily test with your finger if the dough is done, it should “spring” back smoothly when you press it.
- Put the rolls with the “closure” on top on a tray and **bake for 20 min** (almost done!) at 230°C with water vapor (if you have that kind of oven, if you don’t you could improvise with a pan filled with “lava stones” that you heat up and then splash water on like a sauna)
- A pizza stone is alwasy useful for bread baking of any kind.

Let the rolls cool a couple minutes and eat directly. If you bake them a little shorter, they can be frozen and the baking finished upon thawing.

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