laugenbrot

A volte ritornano

Che ci crediate o no, ho adempito a tutti i miei obblighi scolastici e sono finalmente tornata a scrivere sul blog, per la gioia dei miei follower (ciao, mamma!) e di me stessa, nuovamente libera di raccontarvi ciò che cucino.

Ma passiamo alle cose serie: mi è stata passata una ricetta molto soddisfacente e incredibilmente semplice per dei panini particolari, di origine austriaco-sudtirolese. L’unico piccolo difetto che hanno è che vanno consumati il giorno stesso della preparazione, poiché il giorno seguente risultano piuttosto secchi; per ovviare il problema si può congelare ogni singola pagnottella (già lievitata e bollita) e cuocerla all’occorrenza. Ad ogni modo, non mi è ancora capitato di doverlo fare: i piccoli laugenbrot non sono mai resistiti fino al giorno seguente.

La ricetta l’ho presa passo passo da Zonzolando, senza apportare alcuna modifica…cavallo vincente non si cambia!

 

**english text**

Believe it or not, I’ve fulfilled all my scholastic duties and finally I can write here again, to the delight of my followers (hello, mom!) and of myself, always happy to tell you what I’m cooking.

But let’s get down to business: I’ve received a very satisfying and incredibly simple recipe for some peculiar buns, typical of Austria and South Tyrol. The only flaw they have is that they have to be eaten the same day they’re cooked, because the next day they become quite stiff; to fix the problem you can freeze them (raised and boiled) and bake them when you prefer. Anyway, I never resorted to this, as poor laugenbrot never made it to the next day.

I took the entire recipe from Zonzolando, without changing anything: If it ain’t broke, don’t fix it!

Laugenbrot

For the dough:
270 ml warm water
40 g butter
25 g fresh yeast
10 g salt
300 g “00″ flour
200 g “0″ flour
50 g sesame and/or poppy seeds

For the solution:
2 l water
16 tsp baking soda
3 tsp salt

In a small bowl, dissolve the yeast into half of the water, add sugar and three tbsp of flour. Whisk and set aside for 15 minutes. Sift the two flours, add butter and the content of the bowl. Knead a while, then add salt and the rest of the water and knead for 10-15 minutes to obtain a smooth dough. Cover and set aside to rise for an hour at least.
Divide the dough into 18 pieces, let them rise 20 minutes more; meanwhile, boil the solution of water, baking soda and salt. Immerse the buns (three or four at a time) for 30 seconds, then dispose them on a lined baking tray. Sprinkle them with sesame/poppy seeds and coarse salt, make a cut on every single bun and bake them at 200-210° C for15-20 minutes, until brown.

 

foto_buona

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