Crusty rolls or Frankish Kipf

The first time I baked these rolls we had our friends Ning and Chue over and we ate the rolls with French onion soup. This was the first time they ever ate this soup. They liked the soup and loved the crusty rolls. We had a nice talk about good bread in Thailand.

Thailand doesn’t have a bread baking history, so not many people have an oven in their house. Most cooking is done on 1 burner and a small wood or charcoal burned bbq. Some dishes require a steam pan, but most cooking is done with the wok. In the big cities you see more and more people changing their lifestyle to a more Western one. The food preferences change too. In the shopping malls you’ll find products from all over the world and there you’ll find all the Western fast food too. Some Thai people eat factory made sandwiches with their coffee or with a scoop of ice. You’ll find Artisan bread in some stores. Mostly it’s bought by foreigners living in Thailand. But, we see something changing here. Ning and Chue love my Artisan bread, even though they have to get used to the crunchy crust and the chewy crumb of sourdough bread.

When we talked about good bread in Thailand they came up with the idea of baking their own and selling it to Thai people. Off course I agreed to teach Ning how to bake bread.

When we talked about good bread in Thailand we also talked about unbleached and bleached flour. They had no idea what the effects can be of bleached flour for your health. They were surprised to hear that bleached flour is banned in most or all Western countries.  Now they only want to use unbleached flour when they start baking.  

Today its baking day and we started with crusty rolls. I found this recipe at Ploetzblog. Lutz had a reader who asked for these rolls and the found them and shared the recipe and the beautiful result with us. Now we have new favorite rolls in our house, and car, and garden, and …. Thank Lutz.

I wanted to show Ning how to bake these delicious rolls with minimum materials. She needs to buy an oven, but maybe she could do without an electric mixer? I showed Ning how to “pull and throw” the sticky dough until it’s smooth and cleans the work counter. Its tiresome work, but it can be done. Even though I enjoy sometimes kneading by hand I’m happy to have an electric mixer. Beside the kneading by hand we followed Lutz’s instructions. Ning translated this into Thai.

 For lunch we baked 2 pizzas; a Thai version topped with Yam Pla Kapong; (spicy salad with canned sardine) with sardine in tomato sauce, onion, chili, lemon grass and an Italian version with slow roasted tomato sauce, mushroom, olives and parmesan cheese.

After this delicious lunch we baked the rolls. This is how they came out of the oven.

It was fun baking with Ning!

Specifics
Name                                       Frankish Kipf

Adapted from                            Ploetzblog
Yields                                       6 rolls
Dough temp.                             24°C
Mixing                                      5 slow and 8 medium speed
Fermentation                            60 minutes
Shape                                      pointy rolls
Score                                       one straight cut
Proof at roomtemp.                  60 minutes
Bake 230°C                              30 minutes; 10 with steam and 20 without

This is what I used:
Bakers formula                      %          grams
Flour                                        100       490

Water                                      58         285
Salt                                          2          10       

Preferment ( poolish)

wheat flour 550                                     100

water                                                   100

instant dry yeast                                    0.03

Final Dough
Preferment
Unbleached all purpose flour                   365      
Rye flour                                                 25

Water                                                   185

Salt                                                        10
instant dry yeast                                      2.6
Butter                                                     5
Sugar                                                      5

                                                           
This is what I did:

The night before I prepared the poolish by mixing all ingredients in a plastic bowl, covering with plastic and leave to ferment for the night (Lutz writes about 20 hours, but 12 hours at our Thai temperatures gave nice bubbles).

The next morning I placed all the ingredients in the mixing bowl. Lutz mixed all ingredients together for 5 minutes on level 1, and 8 minutes on level 1. The dough is ready when the dough cleans the bowl.
We used our hands and after 10 minutes the dough was smooth and had a good gluten development.

Bulk Fermentation: transfer the dough to a slightly oiled containers, cover and leave for 1  hour. After 30 minutes we did one stretch and fold.

Shaping: divide the dough into 6 pieces and gently roll them into balls. Cover with tea towel to rest for 15 minutes.

Then shape each piece into pointy batards. Cover with tea towel for 15 minutes. Score each bun with a straight cut, sprinkle with some rye flour and place the rolls upside down on floured linnen. Cover with tea towel.

Proofing: proof the buns for 60 minutes.

Pre heating: pre heat the oven on 230°C and place the cakepan with stones for steam.

Preparing and Baking: When the oven is hot enough I boil water and pour it in a glass bottle with a long neck. We poured some boiling water on the hot stones and quickly close the oven door to keep the steam in the oven.
The rolls were placed on parchment on a peel and transfer to the oven. After some minutes add some more boiling water to get more steam.

We baked the rolls 10 minutes with steam and quickly removed the parchment paper and the steam pan. Then baked for another 20 minutes. Bake the rolls until they’re nicely  brown colored.

Cooling: Let the rolls cool completely on a wire rack.

I send this to Susan’s YeastSpotting and to Bake Your Own Bread