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.
smooth ist is, and folded it has been
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.
cut in triangles
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
perfectly shaped?
bake- and enjoy!
they didn’t last long….
The hard facts:
Starter:
100g flour type 550
75ml water
1 tsp baking malt
5g fresh yeast
Dough:
200g flour type 550
200g spelt flour type 1100 (Dinkel-Ruchmehl)
220ml milk
45g butter
30g ghee
and ghee for brushing the dough, about 1 1/2 tblsp;
and 1 eggyolk with 2 tblsp milk for brushing the Hörnchen
The Baking:
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
Schlagworte:Butter, Hörnchen, World Bread Day
Die schauen aber schon sehr lecker aus…deine Hörnchen.
Irgendwie hab’ ich den World Bread Day verpennt..
ja schade- ich hatte schon immer mal überlegt ob ich dich danach frage… hätte ichs nur getan!
Die Hörnchen waren richtig gut am 2. Tag, so wie mürbe Hörnchen schmecken sollen.
ohh ja! da hat sybille absolut recht – die schauen echt mal richtig lecker aus…..
ja dankeschön! Hier in der Gegend sind die ein wenig in Vergessenheit geraten durch die Croissant- Schwemme, dabei haben sie das nicht verdient, so ein mürbes Hörnle mit Butter und Gsälz (Marmelade) ist was Feines
they have such a lovely rustic look thanks to the spelt flour. I like that you use a pre-ferment. well done and your bread is surely a great addition to this growing bread community. ciao!
thank you- I’m very glad I joined the bread-bakers, it’s so much fun to try and -thanks to all the supporters like you only seldom- error
Ich mag Mürbes. Nachbacken ist also garantiert.
Danke fürs Mitmachen am World Bread Day! Nächstes Jahr wieder, oder?!
da fühlen sich meine Hörnchen aber schon sehr geadelt, wenn sie von dir nachgebacken werden, liebe zorra! Wenn sichs zeitlich machen läßt bin ich nächstes Jahr klar wieder dabei