September 9, 2021 - 2:33pm
Kimmicher
Kimmicher, a large bun, weight about 200g, typical for the city of Reutlingen in Germany.
If you like caraway seed, you got to try this. The buns are truly fantastic.
The recipe is here: https://www.ploetzblog.de/2020/12/05/kimmicher/
I'll translate it into English if anyone would like to read it.
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Google roughly translated the recipe to this:
Pre-ferment
84 g rye flour 1370
84 g wheat flour 550
224 g water (cold)
0.17 g fresh yeast
Main dough
all of the pre-ferment
392 g wheat flour 550
168 g water (30°C)
20 g of vegetable oil
11 g salt
4.5 g fresh yeast
17 g caraway seeds (whole)
Mix the pre-ferment ingredients with the whisk and cover and let mature for 12 hours at room temperature (approx. 20°C).
Knead all ingredients for 5 minutes on the lowest setting and a further 8-10 minutes on the second setting to form a smooth and elastic dough (dough temperature approx. 25-26°C).
Cover and let the dough rest for 2 hours at room temperature, stretching and folding after 30 and 60 minutes.
Portion the dough into 200g pieces, fold in tightly round and cover with a slightly open top and let ripen in a linen cloth for 60 minutes.
Bake with plenty of steam at 250°C for 25-28 minutes, reducing to 230°C.
Thank you for sharing the recipe, I've bookmarked it! I've a question about the baking step above. What does reducing the temperature mean? Do we continue baking, and for how long?
- Christi
Sorry, for not responding earlier. I hadn't checked for a few days.
Very nice job of providing the translation.
Essentially he recommends dropping the temp. after 15-20 minutes by 30°C or so. I am not so sure that it is really necessary.
Tom
I’m gonna test this recipe next week.
☺️
- Christi
I used my sourdough starter as the preferment and a lil bit of instant yeast in the dough (though I think I could've skipped it). Dough temperature after mixing (cold mornings of about 19-20°C), was 25-26°C. Each of these were about 150-155g each before baking.
Version 1
240g sourdough starter (100% hydration 1:1: rye:atta)
100g all purpose flour
50g spelt flour
80g atta flour
115g water (35°C)
7g salt
1g instant yeast
15g light olive oil
5g caraway seeds
Version 2
240g sourdough starter (100% hydration 1:1 spelt:AP)
45g all purpose flour
115g spelt flour
70g atta flour
115g water (35°C)
7g salt
1g instant yeast
15g light olive oil
5g caraway seeds
230°C 20 minutes with steam, 5 to 10 minutes without. Each roll was sprayed with a thin mist of water right out of the oven and left to cool. The rolls took on a light matte shine once cooled.
They were so good! Thank you for sharing it :)
- Christi