First times are always special, and as I just recently found my way into the blogosphere of the bread-baking community, this is a first for me, World Bread Day.
So, what to choose for this special occasion? Something with at least a remote connection to the region where I live. In my favorite bakery my eyes fell on “mürbe Hörnchen” and I thought- that’s it! Now I started the dough, and the writing, and found out that the region around Bamberg claims the original Bamberger Hörnchen, slightly off from where I live, but as we celebrate around the world this small distance will not matter. (At least I hope so)
So, now here they come, mürbe Hörnchen, also called Bamberger or Butter- Hörnchen; tender, crumbly, mellow croissants you would call them- I hope the results will match these high expectations.
I always work with a starter dough, so, yesterday evening a small bowl with a lid was filled with flour, baking malt, and the yeast dissolved in the water, all stirred and kneaded a little, the lid comes on the bowl and the whole thing is put away for the night.
Next morning I fetch the big kneading bowl and put in:
Both kinds of flour, salt and the starter which has worked nicely overnight. In half the milk I dissolve the yeast, the butter with the remaining milk gets to melt in the microwave; all is put together and I stir and knead until I get a really smooth dough. This ist set to rise, into the stove with just the light turned on, so that the dough can feel comfortable.
Once folded in between; the dough has risen sufficiently and the shaping begins.
Roll out, brush with ghee; cut in triangles, and roll, the last ones always look the nicest.
Let rise again, for about half an hour, then turn the stove on and brush the croissants with a mixture of an eggyolk and milk
bake- and enjoy!
The hard facts:
100g flour type 550
1 tsp baking malt
5g fresh yeast
200g flour type 550
200g spelt flour type 1100 (Dinkel-Ruchmehl)
and ghee for brushing the dough, about 1 1/2 tblsp;
and 1 eggyolk with 2 tblsp milk for brushing the Hörnchen
pre-heat to 240°C
after 5 min reduce to 190°C, bake for about 20 minutes.
They go very well with a cup of