If you love mix, There heady with the smell of fresh baked bread and you're greedy, you need to save the recipe Laugen, a traditional South Tyrolean bread, and test at least once. Although, When tested, you will become addicted to Laugenbrot. What's this about? This is a recipe typical of South Tyrol: the Laugen (Brot means bread in German, then ' Laugen rolls) are tiny, soft, with a wonderful aroma of butter and a pungent taste and particular, absolutely unique. A taste due to the wet-based salt and baking soda in which plunges them before cooking.
I could try to describe better the flavor of Laugen, but I could not make the goodness of this South Tyrolean bread. You're forced to taste it. They're delicious with butter and jam, because their slightly salty flavor goes well with dessert, and they are just as delicious with sausages, cheese and smoked salmon. I chose the latter, with abundant butter, for ingolosirvi. And if you love tasty sandwiches to be stuffed, you can not help but feel the wonderful BAGEL, Perfect with cream cheese and smoked salmon, just as they serve them in New York.
We come to practical things. The sandwiches are very Laugen, very easy to make, but obviously there are times and doses of respect. I give you two recipes: a with sourdough (by Sara Pope) and one with fresh yeast. The first has a longer rising time, the second is very fast. Take your pick, I try both and not both fantastic. Eat them with anything you like and, really, be careful because they are like cherries. Have a good day.
DOSES FOR ABOUT 20 SANDWICHES Laugen WEIGHT OF 50 GRAMS EACH
RECIPE WITH MOTHER YEAST
400 grams flour 0
130 grams of yeast
175 milliliters of natural mineral water
8 grams of salt
50 grams soft butter
RECIPE WITH BEER YEAST:
250 grams of flour 00
250 grams of flour 0
25 grams of fresh yeast (a stick)
1 teaspoon sugar
270 ml mineral water
40 grams soft butter
10 grams of salt
FOR SALE WITH ICING AND BICARBONATE:
2 liters of water
120 grams of baking soda
20 grams of salt
coarse salt, cumin or various seeds, to taste
PROCEDURE FOR KNEADING WITH SOURDOUGH. Thempastare hand or planetary flour, the sourdough and water until a homogeneous and smooth dough is obtained, then embed the salt dissolved in 1 teaspoon of water and, floor plan, the butter. If you use the planetary will take a few minutes, if you knead by hand a little' more and I advise you to add the butter little by little and be careful not to put more until the previous dose has not been mixed with the dough. Once you have a smooth dough, supple and soft, put it in a bowl and cover with plastic wrap. Let stand an hour at room temperature, then refrigerate for at least 8 hours.
Divide the dough into small pieces of 50 grams each and give the shape you prefer (I like stretched, but they are beautiful even rounds). Line a baking sheet with parchment paper, lightly coat with flour and roll out the balls of dough. Cover with a damp dish towel and let rise at room temperature for 2-3 hours, until doubled.
For the frosting: put in a large pot the water, salt and baking soda. When they are on the boil, dip a few rolls at a time and, After a minute, drain with slotted spoon and place them on a clean cotton dish towel. Sprinkle with coarse salt or with poppy seeds, cumin or pumpkin, as Favorites, and trim the surface with a sharp knife.
Preheat oven to 230 degrees and bake for 15-18 minutes or until the rolls are golden brown not.
PRROCEDIMENTO FOR THE DOUGH WITH BREWER'S YEAST. Sciogliere brewer's yeast and sugar in the water, Then knead for a few minutes by hand or in a food processor the two types of flour with the mixture of water, sugar and yeast. Let stand for 20 minutes. Add salt and, floor plan, the butter and work until you get a soft dough, smooth and homogeneous. Put the dough in a bowl, cover with plastic wrap and let rise in a warm place (30 degrees) for 15-20 minutes or until the volume of the dough is doubled.
Form the balls of dough from 50 grams, prepare the solution for the icing as shown above and dip sandwiches for a minute. Drain them with a slotted spoon and put on a baking sheet lined with parchment paper. Sprinkle with coarse salt, cumin or seeds, trim the surface and let rise for 20 minutes in a warm place.
Bake at 230 degrees in a preheated oven for 15-18 minutes or until the rolls are golden brown not.