Speckbrötchen – 100% Hydration Milk Dough with Bacon & Raclette (48 h)

Name: Speckbrötchen – 100% Hydration Milk Dough with Bacon & Raclette (48 h)
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 1000 gram Flour; 1010 milliliter Milk; 5 gram Instant Yeast; 10 gram Honey; 40 gram Salt; 380 gram Bacon cubes; 4 Egg Yolks; 12 slice Raclette cheese slices

Speckbrötchen – 100% Hydration Milk Dough with Bacon & Raclette (48 h) Recipe Image

Marcel Aichberger

31 Recipes

None

Medium

1 hrs 5 min

Spiciness

None

Difficulty

Medium

Time

1 hrs 5 min

Preparation

40 min

Cooking

25 min

Marcel Aichberger

31 Recipes

61 Views

5 months ago

Translated

This recipe takes you on a delightful 48-hour journey to create authentic Speckbrötchen, a beloved German specialty. While the name might sound simple, the magic lies in the 100% hydration milk dough, which undergoes a slow, cold fermentation for two days. This patient process develops incredible flavor and a wonderfully airy, tender crumb that's simply irresistible. The generous addition of savory bacon cubes is perfectly complemented by the creamy, melted raclette cheese on top, making each bite a harmonious blend of textures and tastes. This isn't just a bread roll; it's a testament to the beauty of slow food, perfect for a hearty breakfast, a rustic brunch, or as a savory side to any meal.

None

Medium

1 hrs 5 min

Spiciness

None

Difficulty

Medium

Time

1 hrs 5 min

Preparation

40 min

Cooking

25 min

Allergens

Portions

Flour
1000 grams
Milk
1010 milliliters
Instant Yeast
5 grams
Honey
10 grams
Salt
40 grams
Bacon cubes
380 grams
Egg Yolks
4
Raclette cheese slices
12 slices

Day 1 – Poolish

1
Add 300 ml of milk to a large bowl.
2
Stir 5 g of instant yeast into the milk until dissolved.
3
Add 300 g of flour to the bowl.
4
Incorporate 10 g of honey into the mixture.
5
Mix all ingredients thoroughly until you achieve a smooth, lump-free batter.
6
Cover the bowl tightly with plastic wrap.
7
Refrigerate the poolish for 24 hours.

Day 2 – Main Dough

1
Remove the poolish from the fridge.
2
Pour 700 ml of milk into a separate container.
3
Add 40 g of salt to the milk and stir until it completely dissolves.
4
Pour the salted milk into the bowl containing the poolish.
5
Add the remaining 700 g of flour to the bowl.
6
Mix all ingredients until a cohesive dough forms.
7
Knead the dough on a lightly floured surface until it becomes smooth and elastic.
8
Gently fold in the 380 g of bacon cubes into the dough.
9
Continue kneading until the bacon is evenly distributed throughout the dough.
10
Cover the bowl with plastic wrap again.
11
Refrigerate the dough for another 24 hours.

Day 3 – Shaping and Preparation

1
Place a heat-safe dish filled with water on the bottom rack of your oven to create steam.
2
Preheat the oven to 200-220°C (390-430°F).
3
In a small bowl, combine the 4 egg yolks and a splash of milk.
4
Whisk the mixture until it forms a smooth egg wash.
5
Take the fermented dough out of the fridge.
6
Transfer the dough directly onto a sheet of baking paper.
7
Divide the dough into 12 equal pieces (or desired number of servings).
8
Shape each piece of dough into a neat ball.
9
Place the dough balls onto a baking tray lined with fresh baking paper, leaving some space between them.
10
Generously brush the tops of all dough balls with the prepared egg wash.

Baking

1
Carefully place the baking tray with the dough balls into the preheated oven.
2
Bake for approximately 20-25 minutes, or until the dough balls are beautifully golden brown.

Melting the Raclette

1
Remove the baking tray from the oven.
2
Immediately place 1 slice of raclette cheese on top of each hot dough ball.
3
Move the baking tray to the top rack of the oven.
4
Turn on the broiler setting.
5
Heat briefly for about 2-3 minutes until the raclette cheese melts slightly and becomes bubbly.