I impatiently made Laugen with an inadequately smooth dough a few weeks ago, and the skin never quite became glatt enough to make for attractive rolls.
I’ve actually made nicer Laugen before, but I was careless that Sunday…
Anyway, it’s another thing that Hiromi became a fan of, thanks in particular to the Columbia City Bakery, while in Seattle. So I thought I’d make some one morning.
Anyway, the technique is not particularly interesting… I just made a yeast dough, a customary Natron (baking soda) solution brought to a boil, and stewed the rolls a minute or so, pressed the buns into some coarse salt, and baked until browned.
With more careful attention to detail, and a slightly warmer kitchen on the day in question, I’d have a somewhat smoother skin, but they tasted fairly decent.