To interrupt the whole grain series there is now a long-awaited recipe – the Bosna Roll . Though it is been supplanted by the BigMac, Döner, and kebab, it still has many fans.
For those that don’t know- the Bosna is a specialty consisting of a sliced, toasted white bread roll, two pork sausages, chopped onion, ketchup, and curry powder, all wrapped in white paper.
Some info about Bosna rolls:
- Short baking time
- Butter makes the crust soft and therefore perfect for toasting
- Fine pores
- Dough size of 100g
- Long and cold proof means flavor
- Ideally suited for par-baking (stored in the freezer)
for a dough weight of 1624g
|1000g||Wheat flour Type 550/700||100%|
Pre-dough: Pate Fermentèe
|200g||Wheat flour Type 550/700|
Dissolve the yeast in water and mix with the flour and salt in the mixer for 3 minutes. Subsequently, cover and let rise for 2 hours at room temperature, then store in the refrigerator until ready to use (15-35 hours).
|800g||Wheat flour Type 550/700|
- Dissolve yeast in water and then mix with the rest of the ingredients in the mixer for 6 minutes on slow and 5 minutes on fast.
- After making the dough let is mature for 20 minutes.
- Afterwards, weigh out into 100g dough pieces and roll into round dough balls.
- Let it relax for another 15-20 minutes.
- To shape the dough, roll it out into a small oval. Then roll it up with tension and place on a baking tray with the seam-side down.
- Final proof follows either at room temperature or in the refrigerator at 4-5°C for 12-18 hours (cover with plastic in the refrigerator)
- Spritz with water before baking.
- Bake the Bosna Rolls at 245°C with steam / 12-14 minutes.
- After baking, let them cool and cover with plastic until ready to use.