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)
For a total dough weight of 975g / 3 total rolls with each made from 5, 65g pieces
Recipe 1. Pate Fermentèe
|600g||Wheat flour Type 550/700||100%|
Pre-dough “Pate Fermentèe”
|100g||Wheat flour Type 550/700|
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.
|500g||Wheat flour Type 550/700|
|152g||Mature Pate Fermentèe|
Recipe 2. Sourdough Discard
|540g||Wheat flour Type 550/700|
|250g||Water 4°C (Increase water amount as desired!!)|
|120g||Sourdough discard (100% hydration; TA 200)|
- 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.