Bread Roll Cutter - Cross Roll Cutter/Stamp by Haracini

Last crawled date: 3 years ago

This is another Roll Cutter or Stamp, this time it's a cross form.
You can find the process for this particular bread roll at https://www.thingiverse.com/thing:4837417 .
Recipe
500 grams (4 cups+2 tablespoons) all-purpose flour
270 grams (1 cup+2 tablespoons) water
5 grams (1½ teaspoon) dry yeast
1½ teaspoon sugar
30 grams (2 tablespoons) butter at room temperature and diced
10 grams (1½ teaspoon) salt
For the baking soda bath:
1 liter (1 quart) water
8 teaspoons baking soda
2 teaspoons salt
To sprinkle: coarse sea salt, sesame seeds or poppy seeds
Dissolve the yeast and sugar in the water.
In the bowl of a stand mixer, combine the water and 150 grams (1¼ cup) of flour. Allow to sit for 30 minutes.
Add the remaining flour, butter, salt and mix until the dough is smooth.
Make a ball, put it in a bowl covered with cling film and let it rise for 30 minutes.
Pretzel Buns-Laugenbrot
Line 2 baking sheets with parchment paper.
Divide the dough into 20-22 pieces (more or less weighting 35 grams/ 1.2 ounces) and shape each piece into a ball.
Let them rest for 10 minutes.
Pretzel Buns-Laugenbrot
While the dough rests, bring the water, salt and baking soda to a boil in a large pan.
Place 7 or 8 balls in the boiling water and boil for 30 seconds.
Pretzel Buns-Laugenbrot
Using a slotted spoon, remove the balls from the boiling water and place them on a baking sheet lined with parchment paper.
Lightly sprinkle each bun with coarse salt, sesame seeds or poppy seeds.
Preheat the oven to 200 degrees C (400 degrees F).
At this point use the roll cutter/stamp as per https://www.thingiverse.com/thing:4837417 and let the rolls proof for another 10 minutes before baking.
Bake for 15 minutes or until the rolls are deep golden brown.
Serve the pretzel buns warm.
Enjoy
3D Printing
No support needed