TikTok baker, Jo Semola, shows how baking bread in your own four walls can be fun. There are three recipes here.
Germany may be the country of bread, but very few people dare to bake their own bread. Jo Semola wants to change that: A few years ago, the Cologne resident started baking himself and now shares his unusual recipes with around 778,000 followers on TikTok. Now the TikTok baker has published his first cookbook, “Wake & Bake” (Becker Joest Volk Verlag). There are three recipes for baking here.
bagels
Ingredients: 250 g wheat flour type 550 plus, 200 g semola rimacinata (durum wheat flour), 270 g water, 5 g fresh yeast, 15 g sugar beet syrup, 12 g salt, 1.5 l water, 30 g sugar beet syrup, topping of your choice: sesame seeds, Poppy seeds, pumpkin or sunflower seeds, chopped nuts etc.
Preparation: For the dough, put both flours, water, yeast and syrup into the mixing bowl of the food processor and mix with the dough hook at slow speed for 3 minutes, then knead at high speed for 10 minutes, adding the salt 2 minutes before the end of the kneading time. (Alternatively, knead by hand for about 15 minutes.)
Cover the bowl or transfer the dough to a proofing box and let it rise at room temperature for 2 hours, stretching and folding two to three times every 30 minutes.
Place the dough on a lightly floured work surface, cut off six equal pieces (approx. 120 g each) and form into balls under the cupped palm of your hand using a circular motion and light pressure. Cover and let relax for 10 minutes.
Use a wooden spoon handle to poke a hole in the middle of the dough balls and expand by stretching or swinging. The hole should be about twice the size you want in the end since the dough is still rising.
Loosely line a baking tray with a kitchen towel, flour it with Semola and place the dough pieces on it. Cover with a second baking sheet and place in the refrigerator overnight for 8-12 hours.
The next morning, preheat the oven to 220°C.
Meanwhile, pour water and syrup into a large pot for the water bath, bring to a simmer (not boil) and cook the dough pieces in two batches for 60-90 seconds each, turning halfway through.
Remove with a slotted spoon, place on a baking tray lined with baking foil or baking paper and sprinkle with toppings as desired or leave as is.
Place the tray in the preheated oven on the middle rack and bake without steam for 16-18 minutes.
Remove and let cool on a kitchen rack.
Lunchbox rolls
Ingredients: 475 g wheat flour type 550 plus, 100 g wholemeal spelled flour, 380 g water, 5 g fresh yeast, 15 g butter, 11 g salt, topping of your choice: poppy seeds, sesame seeds, pumpkin seeds, sunflower seeds etc. and grated cheese for sprinkling
Preparation: For the dough, place both flours, water and yeast in the mixing bowl of the food processor and knead with the dough hook on a slow setting for 8-10 minutes to form a smooth dough. Then add butter and salt and knead on high speed for 3 minutes. (Alternatively, knead by hand for 13-15 minutes.)
Cover the bowl and let the dough rest at room temperature for 2 hours.
Place the dough on a lightly floured work surface, cut off 20 equally sized pieces (approx. 50 g each) and form them into balls under the cupped palm of your hand using a circular motion and light pressure.
Place the toppings of your choice individually in bowls and place a wet, folded kitchen towel on a flat plate. To moisten the dough balls, first dab them on the kitchen towel (surface opposite the seam) and then boldly press them into the respective topping.
Place the dough pieces (topping on top) a little apart on a baking tray lined with baking paper, cover with a second baking tray and leave to rest in the fridge overnight for 8-12 hours.
The next morning, preheat the oven well to 250 °C top/bottom heat.
Put the tray in the oven on the lowest shelf, reduce the temperature directly to 230 C and bake with steam for 20-25 minutes.
Remove and let cool on a kitchen rack.
Garlic feta baguette
Ingredients: 1 bulb of garlic, 40 g olive oil, salt, 100 g feta, needles of 2 sprigs of rosemary, 455 g wheat flour type 550 plus, 295 g water, 12 g olive oil, 9 g salt, 4 g yeast, semola rimacinata (durum wheat flour). Sprinkle
Preparation: Preheat the oven to 120 °C top/bottom heat.
For the garlic-feta mixture, generously cut off the stem of the garlic bulb, place the bulb in a small baking dish, drizzle with 30 g of oil, sprinkle with a little salt and bake in the preheated oven for 60 minutes.
Remove from the oven and let cool slightly. Then squeeze the garlic out of the bulb and put it in a blender jug. Add feta, rosemary and 10 g olive oil and process with a hand blender until smooth.
For the dough, place all the ingredients in the mixing bowl of the food processor and process with the dough hook at medium speed for 10-12 minutes to form a smooth dough.
Spread the dough very thinly on a work surface moistened with water and spread some of the garlic-feta mixture on half of the dough layer. Fold the uncoated half over the coated one so that the sheet of dough is only half the size. Spread one half of the top of the dough again with the garlic-feta mixture, fold it in the middle again and spread with the rest.
Cover the dough and let it rest at room temperature for 3 hours, stretching and folding twice in the first 60 minutes.
On a lightly floured work surface, divide the dough into three equally sized pieces (approx. 300 g each), flatten into rectangles, fold the short sides in, overlapping towards the middle, and roll up tightly from the long side. Place a kitchen towel loosely on a baking tray and flour it with semola. Place the dough pieces on top with the seam facing up and pull the cloth up between them slightly so that they don’t touch each other. Cover and let ripen in the refrigerator overnight for 8-12 hours.
The next morning, preheat the oven well to 250 °C top/bottom heat.
Place the dough pieces, seam side down, on a baking tray lined with baking paper and cut diagonally two to three times with a sharp knife.
Place in the oven on the lowest shelf, reduce the temperature immediately to 230 °C and bake with steam for 20-25 minutes.
Remove and let cool on a kitchen rack.