【本格ドイツパン】外カリ中ふわ！ドイツ風バゲット・ブロートヒェンの作り方｜German Baguette Brötchen Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: corn syrup

Honey offers natural sweetness, while corn syrup is cheaper.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor, while baking powder is a quick alternative.

Prepare poolish and refrigerate for at least 12 hours.

Start the main dough using the autolyse method with bread flour and water, then let it rest for 20 minutes.

Knead the dough until salt and dry yeast are evenly distributed, then let rest for 30 minutes.

Perform stretch and fold technique, letting it rest for 30 minutes after each fold, repeating three times.

Weigh the dough into 4 pieces of 120 to 130 g each, shape into rounds, and let rest for 10 minutes.

Press flat, roll up to about 20 cm long, seal well, and shape with the smooth side on top.

Let rise uncovered for 40 minutes.

Preheat the oven to 250°C for at least 20 minutes, placing a heatproof dish with water inside.

Transfer the dough onto parchment paper, make 3 cuts, and spray lightly with water.

Lower the oven temperature to 230°C and bake for 10 minutes, then reduce to 200°C and bake for another 12 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens