Bürli
Ingredients
- ### Predough
- 200 g White flour (Type 550, Bread- or all purpose flour)
- 1 g fresh yeast
- 170 ml water
- ### Ingredients main dough
- 800 g White flour (Type 550, Bread- or all purpose flour)
- 25 g Salt
- 20 g fresh yeast
- 600 ml water
- 20 g diastatic malt powder (optional, 🇩🇪Backmalz)
Instructions
Put all ingredients to a bowl and knead it until you have a smooth dough
Let the dough rest for 1 to maximally 5 hours at 20 degrees
Put the pre dough together with all the other ingredients to a bowl and knead for approximately 15 to 20 minutes.
Put the dough in a oiled bowl and let it rest for one hour.
Fold the dough and put it back to the bowl.
Wait for another hour, fold it and repeat one more time - totaling three hours of waiting.
Put the dough on a surface with flour and split it into 12 equal parts, roughly 150g each.
Form those pieces into small buns, stretching the surface to increase the surface tension for a nice crust. Put four of them together into a small circle.
Preheat the oven to 250 degrees and wait roughly 20 minutes. Then put the Bürli into the oven. After 5 minutes turn the heat down to 220 degrees. After 10 further minutes, the Bürli are done.