Crisscross Rolls

Crisscross rolls are a forgotten classic and they used to be found in almost every bakery! Today this form of roll has almost disappeared from the scene – all the more reason to bake it for the blog.

Any standard bread recipe can be used here. Whether you pick spelt, wheat or whole grain – anything goes! In order to get a lot of flavor into the rolls, the shaped rolls mature slowly in the refrigerator at 5°C.

For the recipe development I chose two variations:

• Prepared pre-dough “Pate Fermentèe” or
• Sourdough discard (It doesn’t matter whether its wheat, rye, or spelt)

Recipe

For a total dough weight of 975g / 3 total rolls with each made from 5, 65g pieces

Recipe 1. Pate Fermentèe

Pre-dough “Pate Fermentèe”

Slowly mix all the ingredients in the mixer for 4-5 minutes. Then cover and allow to rise for 1 hour at room temperature and a further 24-48 hours in the refrigerator.

Main dough

Recipe 2. Sourdough Discard

Production

• To make the dough, knead all of the ingredients into a smooth dough (5 minutes slow and 5-6 minutes fast).
• Then let the dough rest for 30 minutes.
• To shape the dough, weigh out 65g pieces, roll each into a round and then use the flat of your hand to form them into a tear drop shape.
• Then brush the dough pieces with water and coat with the seeds of your choice.
• Place them on a baking tray lined with baking paper close together.
• Final proof can be at room temperature (ca. 75-90 minutes) or in the refrigerator at 5°C (ca. 12-20 hours).
• Bake the dough at 250°C (over-under heat) with ample steam.
• Reduce the baking temperature to 230°C after 3 minutes.
• Total bake time of about 23-25 minutes.