South German Crusty Brotchen

Crispy on the outside, incredibly fluffy on the inside, these traditional South German Brotchen are the perfect accompaniment to any meal or a delightful breakfast roll. Baked with steam for that signature crust, they're surprisingly easy to make.

Instructions

1. 1.

   In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

   Time: 10 min
2. 2.

   Add the flour and salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium-low speed for 6-8 minutes.

   Time: 10 min
3. 3.

   Lightly oil a clean bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   Time: 90 min
4. 4.

   Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Shape each piece into a tight ball. You can do this by cupping your hand over the dough ball and rolling it against the counter in a circular motion.

   Time: 10 min
5. 5.

   Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a damp towel and let them rise again for 30-45 minutes, or until noticeably puffy.

   Time: 45 min
6. 6.

   Preheat your oven to 450°F (230°C). If using the cornstarch wash for an extra crispy crust, whisk together the cornstarch and cold water in a small saucepan. Bring to a boil over medium heat, stirring constantly, until it thickens slightly. Let it cool for a few minutes.

   Time: 15 min
7. 7.

   Just before baking, brush the tops of the rolls with the cooled cornstarch wash (or plain water for a simpler crust). If desired, make a shallow slash across the top of each roll with a very sharp knife or lame.

   Time: 2 min
8. 8.

   Place the baking sheet in the preheated oven. For an extra crusty exterior, you can create steam: immediately pour 1/2 cup of hot water into a cast iron pan or an old metal pan placed on the bottom rack of your oven (be careful of steam!). Bake for 20-25 minutes, or until the rolls are deeply golden brown and sound hollow when tapped on the bottom.

   Time: 25 min
9. 9.

   Transfer the baked Brotchen to a wire rack to cool slightly before serving. They are best enjoyed warm on the day they are baked.

   Time: 5 min