Bavarian bun "Semmel" (or "Semmel") - Semmel (Polaris Floris 0508D and Kitchen 0507D)

Bavarian bun "Semmel" (or "Semmel") - Semmel (Polaris Floris 0508D and Kitchen 0507D)

Category: Bakery products

Kitchen: german

Ingredients
Yeast mash (1st day)
Premium flour (no. 550)	250 g
Cold water from the tap	300 ml
Yeast	10 g
Second day
Premium flour (no. 550)	750 g
Cold water from the tap	300 ml
Yeast	10 g
Salt	2 tbsp

Cooking method

• I must say right away that the ingredients are indicated by the author and the amount of salt is clearly overestimated (it will only suit beer instead of roach, it is very salty).
• I cooked 1/4 of the portion - that's about 8-10 buns. I tried to bake in the oven, slow cooker and electric oven "Miracle", I liked more in "Miracle". Before baking, greased with milk and sprinkled with sesame seeds, as a result airy buns with a thin crispy crust.
• 
• Baking time 25-30 minutes. It is also good to make bread from this dough.
• Yeast mash (Ansatz) is blended from flour, yeast and regular tap water. It must stand overnight at room temperature. This makes a very bubbly mash.
• The next morning, add another 750 g of flour, 300 ml of water and 10 grams of yeast, the dough is mixed for about 10 minutes using a food processor (or knead by hand).
• Salt 2 tbsp is added (you can to taste), mix for another 5 minutes.
• 
• The dough is laid out on the table, kneaded by hand. We form a semblance of a large ball. We cover it with a damp towel, leave to rise for 2 hours. (it was held in a multicooker at T = 30 * on Multipovar).
• We form thick sausages from the dough, cut them into pieces of 35-40 grams. There are about 40 of them. We make buns of the desired shape, for example round.
• 
• We spread the buns on a baking sheet, leave at room temperature for 1 hour.
• Cut the surface of the buns with a sharp knife crosswise, lightly sprinkle with flour and place the baking sheet in the oven, preheated to 250 degrees. It is advisable to place a cup of water at the bottom of the oven - steam is needed to bake Bavarian rolls.
• Buns - Semmel - Semmeln are baked for about 12 minutes (oven), thus forming an appetizing crisp crust.
• 
• In a multicooker, 25 + 15 minutes are baked. on the baking mode.
• 
• Before use, they must be kept to room temperature!
• Bon Appetit.

The dish is designed for

40 rolls

Cooking program:

Bakery products

Note

A source: *

If a visitor asks for a Semmel or Semmel in a bakery in northern Germany, he is instantly recognized as a Bavarian or Austrian.
Buns, which in the middle and northern parts of the country are called "Brotchen" - "Brötchen", bread in a literal translation from German, in Bavaria, "the land of white sausages", are called "Semmel" and nothing else.
As expected, there is a story behind the origin of the Bavarian white wheat bun. It is believed that the first Semmel-Semmel baked a baker at Berg Castle on Lake Starnbergsee for the 27-year-old Bavarian king. As you know, the Bavarian king Ludwig II (1845-1866) had bad teeth and hardly chewed ordinary bread. For him, a messenger was sent to Munich every day for soft wheat bread, until a local baker came up with a bun with a crispy crust and tender white flesh. The king was delighted and elevated the master to the rank of supplier to his majesty's court.
The word Semmel originates from the Latin "simila", which means "wheat flour", the Romans brought wheat to the lands north of the Alps with them.
Semmel did not appear on the table of common people at once, bread and rolls of wheat flour were expensive in the 19th century.

[Ligra]

Ligra, good buns! We must try to bake.

[Natalishka]

Natalishka, thanks, try it. Now I also make bread from this dough when I am too lazy to divide into buns.