Austrian horns

Category: Sourdough bread
Kitchen: austrian
Austrian horns

Ingredients

Wheat sourdough 71% 130 g
Welding:
flour 1c 50 g
water 100 g
unfermented malt 3 g
ground cumin 3 g
Lobe:
flax-seed 15 g
sunflower seeds 20 g
sesame 10 g
room temperature water 50 g
Dough:
leaven all
welding all
spelled flour c. h. 126 g
wheat flour 1c. 200 g
salt 10 g
pressed yeast 3 g
seed lobe all
water 120-160 g

Cooking method

  • Leaven
  • 80 g wheat flour
  • 56 g water
  • 8 g mother starter culture 100%
  • Fermentation - 8 hours at room temperature.
  • If there is no leaven, you can put porch (fermented dough):
  • 84 g wheat flour
  • 60 g water
  • 2-3 g of compressed yeast
  • 2 g salt
  • 2-3 hours at room temperature, then refrigerate at 4 ° C for up to 48 hours.
  • Welding
  • Mix a little flour with the fermented malt and set aside. Brew the rest of the cumin flour with hot water, stir well, and only then add the rest of the malt flour. Leave on saccharification for 2 hours at 65 ° C. The tea leaves should be shiny, sweet and thin.
  • Lobe
  • Pour flax seed with water at room temperature. Fry the sunflower and sesame seeds in a pan and add to the flax.
  • Knead dough from all ingredients except seeds and sourdough. Rest for 30 minutes, then knead for 5 minutes at 1 speed, then at the second until the gluten develops medium, at the end add the starter culture and soaked seeds.
  • Fermentation 2 hours. For the first hour, fold the dough twice after 30 minutes. The dough should rise at least twice.
  • Roll the finished dough into a roll and divide into 100 g pieces, roll them into balls. Rest for 10-15 minutes under an inverted bowl.
  • Austrian horns
  • Roll each piece into the tongue and roll up the horn.
  • Austrian horns
  • Sprinkle with water and sprinkle with seeds.
  • Place for proofing. Close with foil.
  • Proofing - 40-60 minutes. Can be refrigerated overnight.
  • Bakery products.
  • Before baking, sprinkle them with water again and place in the oven preheated to 240 ° C, reduce the temperature to 200 ° C and bake for 15-20 minutes until golden brown.
  • Austrian horns
  • The baking mode can be selected depending on your time. 1. Put the leaven, tea leaves and a lobe overnight, knead the dough in the morning and bake the horns. They freeze well, do not lose their taste, in the morning they warm up for breakfast for a few minutes.
  • 2. Put the snack, tea leaves and lobe in the morning. Proof in the evening and overnight (if you find a place) in the refrigerator, covering the baking sheet with foil. In the morning - pastries.
  • Choose whichever suits you best.

The dish is designed for

8 cones, approx. 100 g each

Cooking program:

Baking in the oven

Note

Delicious breakfast - a cup of coffee and a warm buttered bagel. What is not the famous Austrian bars - Stangerl.
The recipe was born from the fact that I did not want to drive the oven for a long time in the heat. And I also wanted to combine the useful with the pleasant. I think we succeeded, the horns turned out to be very tasty. Those that remained, I immediately froze and warmed up as needed
Bake and enjoy an Austrian breakfast!

Masinen
I took the recipe away)
And if you do it with yeast, you get the same beautiful bagels?
Gala
What beautiful horns!
MariS
Vasilisa, these are buns - what a beauty!
You can't take your eyes off the photo, well done! They are so seductive that I can taste them ...
Tatok
What beautiful !!! I would like to try, but what can replace unfermented malt?
Galina S
AAaaaaaaa Vasilisa what a miracle !!!! I bake for sure, everything I love and everything is!
barbariscka
Quote: Masinen

I took the recipe away)
And if you do it with yeast, you get the same beautiful bagels?
You can make it with yeast, I wrote how to make fermented dough instead of sourdough. Why won't they be beautiful if you strictly follow all the rules in the preparation of tea leaves, temperature conditions, baking ... Everything is in our hands

+ Gala +, MariS, thanks girls, I am very pleased that you liked ...

Quote: Tatok

What beautiful !!! I would like to try, but what can replace unfermented malt?
Malt can be made at home. As a last resort, do without it, but be sure to set aside some of the flour for brewing and add it when the brew cools down to 65 degrees and soak for 2 hours at this temperature.

Galina S, Check the box and share your impressions. I haven't heard you for a long time ...
Rada-dms
Just amazed by the recipe and composition and performance !! Just yesterday I was choosing recipes - yours is the leader !!!
Mirabel
What gorgeous rolls or rozhki! And also with spelled.
I will definitely bake!
SanechkaA
Vasilisa - amazingly beautiful horns! the crumb is excellent, it is simply impossible to bake better!
barbariscka
Rada-dms, I will be glad if you like it
Mirabel, Vika, bake for health
SanechkaA, Sasha, thanks, you overpraise me ...
ang-kay
barbariscka, As always, everything is very cool! : girl_claping: Without baking steam? Pull to bookmarks.
barbariscka
Thank you Angela, baked without steam, sprinkled with water and that's it. Perhaps it would have been better with steam ...
ang-kay
Where is it better ?!
barbariscka
There is always room for improvement ... I would, for example, try to bake them under a hood, but unfortunately, I have nothing to cover the baking sheet with, and baking in parts on a stone (which I have something to cover) is too much ... And I also dream of a perforated baking sheet , on it baking of this kind is good ... You see how many things.
ang-kay
And I also bake on a perforated one. But more often on it and on the stone at the same time. I also like baked goods under the hood.
barbariscka
I can envy you, I have a small oven and I haven't found a perforated baking sheet yet ...
Whether or not the oven is under the hood depends on the characteristics of the oven. In old Brest, I baked without a cap on an inverted baking sheet and everything worked out. I determined the temperature by hand ... Now the oven is modern and there is a stone, but the problems have only increased
ang-kay
So the baking sheet was cut off a bit. It also did not fit.
Pavla
barbariscka, but you can do without yeast in the dough?
barbariscka
It is possible, but the time of fermentation and proofing will increase; sourness may be felt in the finished product. You can also increase the amount of sourdough, but you have to count all the ingredients.
ang-kay
Vasilisa, Hi. How much do you put on the earlobe? Minutes for 30 or more hours?
barbariscka
Hi Angela! Simultaneously with leavening and brewing ...
ang-kay
Vasilisa, I'll put it in the oven. If you're here, then tell me, pliz, what if you bake them with steam?
barbariscka
Angela, I think it won't get any worse. Success! But you probably already baked it?
ang-kay
Yeah. With steam. In my opinion, it turned out great. Tried it warm, delicious. Then I'll throw the photo.

Here.

Austrian horns

Austrian horns

barbariscka
Angela, wonderful horns came out ... Thanks for the photo!
ang-kay
Vasilisa,. Yesterday I baked a new portion, this one was eaten right away. I made the kneading immediately with the sourdough and added starch molasses.

Austrian horns

Austrian horns

I didn't take a good picture, but the result is good. It seems to me. which turned out more magnificent.
barbariscka
Angela, molasses is good for the dough. And the kneading can really be done right away, I did not notice the difference either. Baked beautiful horns !!!
ang-kay
Leming
cooked them too. But it just so happened that the dough stopped and I messed up with molding.
The taste is divine. And we will refine the appearance.
barbariscka
The main thing is that you liked the taste, and master the molding

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