{"id":536,"date":"2009-02-23T19:03:04","date_gmt":"2009-02-24T01:03:04","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=536"},"modified":"2023-01-03T16:28:34","modified_gmt":"2023-01-03T22:28:34","slug":"german-style-rolls-brotchen-the-crusty-secret-is-an-egg-white-glaze","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2009\/02\/23\/german-style-rolls-brotchen-the-crusty-secret-is-an-egg-white-glaze\/","title":{"rendered":"German-Style Rolls:  Brotchen (the crusty secret is an egg white glaze)"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/02\/cover-brotchen.jpg\" alt=\"cover-brotchen.jpg\" \/><\/p>\n<p>Many people have been writing to ask for German-style hard rolls.\u00a0 The most common are Brotchen (little breads). They&#8217;re made from egg white-enriched white dough, and brushed with more egg white before baking at high temperature with steam. In the book, Zoe and I concentrated on French-style crust techniques, which tend not to use egg white for high-temperature crisp crusts on lean breads. Turns out that the egg white creates an incredible crust and crumb.\u00a0 <!--more--><\/p>\n<h2>Brotchen<\/h2>\n<p>First off, mix up a batch of our plain <a href=\"https:\/\/artisanbreadinfive.com\/2013\/10\/22\/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>white-flour Master Recipe<\/strong><\/a><strong>\u00a0<\/strong>but make one variation: Put three egg whites into the bottom of the measuring cup before you measure out your three cups of water&#8211; so it&#8217;s three cups of liquid, including the three egg whites. Everything else is the same.<\/p>\n<p>On baking day, preheat the oven with a <a href=\"https:\/\/www.amazon.com\/Old-Stone-14-Inch-16-Inch-Baking\/dp\/B0000E1FDA?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>baking stone<\/strong> <\/a>near the middle of the oven to 450 degrees F for at least 20 to 30 minutes (place a broiler tray in the oven on any other shelf that won&#8217;t interfere with rising bread). Cut off 3-ounce balls of dough (like a small peach)\u00a0and briefly shape them (<strong><a href=\"https:\/\/artisanbreadinfive.com\/?page_id=63\" target=\"_blank\" rel=\"noopener noreferrer\">as in our videos<\/a><\/strong>), finishing by squeezing to form an oval. Refrigerate the rest\u00a0for up to five days before freezing in one-pound packages (there&#8217;s raw egg in here).\u00a0 You can also form a perfect little oval by using the <strong><a href=\"https:\/\/artisanbreadinfive.com\/?p=152\" target=\"_blank\" rel=\"noopener noreferrer\">letter-fold method<\/a><\/strong>, though I didn&#8217;t do it here (too lazy!).<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/02\/1-shape-as-small-oval.jpg\" alt=\"1-shape-as-small-oval.jpg\" \/><\/p>\n<p>Allow to rest\/rise for at least 20 minutes or as long as 60 minutes. Then use a <a href=\"https:\/\/www.amazon.com\/Roscan-Wooden-Handle-Natural-Bristle\/dp\/B001E40C54?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener noreferrer\">pastry brush <\/a>to cover with egg white. If you want seeds or salt, now&#8217;s your chance:<\/p>\n<p><strong><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/02\/2-brush-with-egg-white.jpg\" alt=\"2-brush-with-egg-white.jpg\" \/><\/strong><\/p>\n<p>Now slash with a single cut the long way, using a <strong><a href=\"https:\/\/www.amazon.com\/Henckels-International-Eversharp-8-Inch-Stainless-Steel\/dp\/B00004RFNU?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener noreferrer\">serrated bread knife<\/a><\/strong>.\u00a0 Slide quickly so the knife doesn&#8217;t catch:<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2009\/02\/3-slash-the-long-way.jpg\" alt=\"3-slash-the-long-way.jpg\" \/><\/p>\n<p>I spaced my brotchen on a <strong><a href=\"https:\/\/www.amazon.com\/Silpat-2-Inch-Nonstick-Silicone-Baking\/dp\/B00008T960?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener noreferrer\">silicone mat<\/a><\/strong>, but you could also do them on a greased <strong><a href=\"https:\/\/www.amazon.com\/Chicago-Metallic-Commercial-16-Inch-Cookie\/dp\/B00004R91K?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener noreferrer\">cookie sheet<\/a><\/strong>, or a piece of <strong><a href=\"https:\/\/www.amazon.com\/Frontier-Unbleached-Parchinese-Medicinal-Paper\/dp\/B00004RKG6?&amp;camp=212361&amp;linkCode=wey&amp;tag=arbrinfimiada-20&amp;creative=380725\" target=\"_blank\" rel=\"noopener noreferrer\">parchment paper<\/a><\/strong>. It&#8217;s best not to do these on a cornmeal covered pizza peel; that&#8217;s just not the effect you&#8217;re going for.<\/p>\n<p>Put the cookie sheet, silicone mat, or parchment paper on the preheated baking stone and pour a cup of hot water into the broiler tray just before closing the oven door. Bake for about 25 minutes. The result is incredibly crisp, shiny,\u00a0and <span style=\"text-decoration: underline;\">richly<\/span> browned.\u00a0 I&#8217;m guessing that home bakers with problem ovens will find this method to be a\u00a0miracle charm for getting a great crust on small breads.<\/p>\n<p>I haven&#8217;t tested it on large loaves but I&#8217;m guessing that there might be trouble with over-browning if a loaf need more than about 35 minutes.\u00a0 More on that later.<\/p>\n<p><a href=\"https:\/\/twitter.com\/ArtisanBreadIn5\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Follow Artisan Bread on Twitter!<\/strong><\/a><\/p>\n<p><strong>Note: <\/strong>BreadIn5.com is reader supported\u2013when you buy through links on the site, BreadIn5 LLC earns commissions.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Many people have been writing to ask for German-style hard rolls.\u00a0 The most common are Brotchen (little breads). They&#8217;re made from egg white-enriched white dough, and brushed with more egg white before baking at high temperature with steam. In the book, Zoe and I concentrated on French-style crust techniques, which tend not to use egg [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Brotchen (German-Style Rolls) - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"description\" content=\"Many people have been asking for a German-style hard rolls recipe. 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