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1
Mix the pre dough ingredients in a bowl.
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2
Cover with plastic wrap and let ferment in the refrigerator for 24-48 hours
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3
On day 2 - baking day: mix the yeast with skim milk.
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4
In a large bowl add the flour, the pre-dough and then pour the skim milk mix around the edge.
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5
Working from around the edge of the bowl, gradually work the liquid and flour together until the liquid has been absorbed.
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6
The dough will be moist yet still in chunky crumbles.
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7
Next work the center of the dough by squeezing with your hands - bring it together into a ball until no longer crumbly and all the flour has been worked in.
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8
Remove dough to a floured working surface and knead into a smooth ball.
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9
Cover and let rise in a warm place for 40-60 minutes until doubled in size
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10
Divide dough into 8 pieces (100 g each) and roll into small balls.
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11
Set on a cloth and gently cover with a tea towel or put into a wooden proofing box.
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12
Let rest for 20 minutes
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13
Next press out the air from each ball of dough and reform into a roll by folding over the edges in a circular pattern and pressing the folded edges into the center.
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14
Moisten the smooth side of each roll on a moist towel and dip into either seas,e or poppy seeds.
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15
Place seed-side down on a bakery/canvas cloth and let rise for another 30 minutes
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16
After risen, place each roll gently onto a baking sheet with the seed side up.
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17
If you have one, each roll with a Kaiser roll pattern stamp.
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18
If not make one or two cuts in the surface
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19
Alight rolls seed side up on the baking sheet.
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20
Leave some space in between.
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21
Bake at 250C/480F for 15 minutes with steam.
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22
Let cool on a rack
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23
Mmm Brotchen sandwiches...
