World Bread Day ’06 – After Hours Party – Bürli

World Bread Day '06 - After Hours Party
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!

World Bread Day '06 - After Hours Party - Bürli
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)

World Bread Day '06 - After Hours Party - Bürli

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.

World Bread Day '06 - After Hours Party - Bürli - Biga
Biga after 5 hours
World Bread Day '06 - After Hours Party - Bürli - Final dough
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.)

World Bread Day '06 - After Hours Party - Bürli - before rising
Shaped Bürli before rising
World Bread Day '06 - After Hours Party - Bürli - after 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.

More recipes and entires in English.

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


5 Gedanken zu „World Bread Day ’06 – After Hours Party – Bürli

  1. REPLY:
    Nimm nur es hat genug!

    Dein Rezept habe ich übrigens auch schon ausprobiert. Sind auch sehr gut geworden. Ich kann jetzt gar nicht sagen, welche mir besser schmecken. Ich müsste wieder mal in die Schweiz fahren, und mit „echten“ Bürli vergleichen.

  2. Danke für die Übersetzung ins Englische! Ist für mich doch einfacher als das französische Rezept. Noch eine Frage: was bedeutet das Wort ‚Bürli‘, ausser diese Brötchen?

  3. REPLY:
    Dialekt heissen nur die Brötchen so. Ohne Umlaut (Burli) heisst es kleiner Bauer.

    Wobei jetzt fällt mir ein: Ich glaube Bäuerchen (kleiner Rülpser) wird auch Bürli genannt.

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