Authentic German Water Roll (Wasserbrötchen) by Annabelle’s Lair

[BakerAunt]

Authentic German Water Roll (Wasserbrötchen)
Submitted by Annabelle's Lair on January 14, 2015 at 12:00 pm

One can find these rolls every day in German bakeries and may be eaten whatever way one prefers. When I lived in Germany I walked every morning (6 am) to the bakery to pick up some of these rolls for breakfast. Can be eaten with marmalade, butter, cheese, etc.

Yield: 8 rolls
Source: Woodlandgardner "Ulrich"

6g fresh yeast or 3g dry yeast
4g brown sugar
325g of lukewarm water
500 g flour (I use King Arthur unbleached flour)
8 g of salt

In mixing bowl of stand mixer combine lukewarm water, brown sugar, yeast for 5-10 minutes until yeast dissolves.

Then add the flour and salt to yeast mixture and knead dough on #2 setting of stand mixer for 5-7 minutes. Switch to the French kneading method if dough is overly hydrated.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let proof for 7-8 hours depending on room temperature.

Shaping: scale out dough into 8 rolls, shape water rolls into oblong shapes.

Second rising: place shaped rolls right side up on well-floured couch and let proof 1 hour.

Preheat oven & hearth stone to 420F at least 30 minutes prior to baking.

Once rolls are done proofing lightly flour tops, cut a line down the middle of roll with lame right before baking.

Bake the rolls 25-30 minutes upside down on hearth stone so they will keep their shape.

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