I think all expats miss from time to time typical food from their mother country. I feel like that sometimes. So when I saw avital's Bürli on the World Bread Day '06 - Roundup it was clear, I have to bake them.

I can rarely follow a recipe, I need to change it. It seems I have a special gene that makes me doing that. ;-) This time it was an involuntary change. I had no whole wheat flour so I replaced it by whole rye flour. That's probably the reason why my Bürli have a less airy crumb. Anyway they taste delicious!


Normally you don't cut Bürli into slices!

I made only half of the dough. As usual I had to take remarkably less water (135 g instead of 210 g). There seems to be something in the Spanish flour or in the Andalusian atmosphere, because I need to reduce the water in every bread recipe.

Bürli
recipe for 6 rolls (3 pairs)



Biga
130 g wheat flour
20 g whole wheat flour ( I used whole rye flour)
120 g water
4 g fresh yeast

Final dough
275 g strong wheat flour
30 g whole wheat flour ( I used whole rye flour)
4 g fresh yeast
1/2 tb sugar
8 g salt
210 g water (I used only 135 g)

Biga: Mix yeast with water, then add it to the flours. Leave this to ferment for 3-5 hours.

Biga after 5 hours

Final dough after rising

Final dough: Dissolve yeast and sugar in some water. Put rest of the water in the mixer bowl, add flours, salt and dissolved yeast. Mix on low speed for a few minutes. Add biga and mix again until combined. Leave the dough rest for 10 minutes. Mix it again until smooth and elastic. Put the dough in an bowl, cover with plastic wrap and leave it to rise for 30 minutes.

Flour lightly your surface, flatten the dough slightly and fold 2 sides of the dough towards the center. Repeat it with the opposite sides and but the dough back. Cover loosely, for 30 minutes. Repeat this process and leave to rise another half hour.

After this rise, cut into 6 equal pieces. Form into rough rounds, and set on a prepared baking sheet in groups of 2. The pairs should be set only 1 cm apart within the pair, but further from the other rolls. The idea being, that after rising and baking, the pairs touch, but do not touch the other pairs. (Next time I will not leave any space within a pair.)

Shaped Bürli before rising

Shaped Bürli after rising

Cover these with a cloth. Let rise shaped Bürli for 1 hour.

Preheat oven to 240 C. Mist inside with a spray, bake bürli for 30 minutes. After 20 minutes open the oven door to let out the steam/vapour. If needed rotate the pan. Remove and cool.

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And now I'm a little bit homesick. :-(