Bread Roll Cutter - Cross Roll Cutter/Stamp

thingiverse

This is another Roll Cutter or Stamp, this time it's a cross form. You can find the process for this particular bread roll at https://www.thingiverse.com/thing:4837417 . Recipe 500 grams (4 cups+2 tablespoons) all-purpose flour 270 grams (1 cup+2 tablespoons) water 5 grams (1½ teaspoon) dry yeast 1½ teaspoon sugar 30 grams (2 tablespoons) butter at room temperature and diced 10 grams (1½ teaspoon) salt For the baking soda bath: 1 liter (1 quart) water 8 teaspoons baking soda 2 teaspoons salt To sprinkle: coarse sea salt, sesame seeds or poppy seeds Dissolve the yeast and sugar in the water. In the bowl of a stand mixer, combine the water and 150 grams (1¼ cup) of flour. Allow to sit for 30 minutes. Add the remaining flour, butter, salt and mix until the dough is smooth. Make a ball, put it in a bowl covered with cling film and let it rise for 30 minutes. Pretzel Buns-Laugenbrot Line 2 baking sheets with parchment paper. Divide the dough into 20-22 pieces (more or less weighting 35 grams/ 1.2 ounces) and shape each piece into a ball. Let them rest for 10 minutes. Pretzel Buns-Laugenbrot While the dough rests, bring the water, salt and baking soda to a boil in a large pan. Place 7 or 8 balls in the boiling water and boil for 30 seconds. Pretzel Buns-Laugenbrot Using a slotted spoon, remove the balls from the boiling water and place them on a baking sheet lined with parchment paper. Lightly sprinkle each bun with coarse salt, sesame seeds or poppy seeds. Preheat the oven to 200 degrees C (400 degrees F). At this point use the roll cutter/stamp as per https://www.thingiverse.com/thing:4837417 and let the rolls proof for another 10 minutes before baking. Bake for 15 minutes or until the rolls are deep golden brown. Serve the pretzel buns warm. Enjoy 3D Printing No support needed