Sourdough Bread Rolls

Prepare starter#

• 1 part starter (~30g)
• 2 parts wholemeal rye flour (~60g)
• 2 parts warm water (~60g)

Stir well, then leave to stand warm and covered until the volume has almost doubled.

Once the starter has doubled in volume and a light cap has formed, it can be used for the dough.

Ingredients#

• Flour (2/3 550/1100 wheat flour, 1/3 997 rye flour) = 600g
• Water: 60% of the flour quantity = 360g warm water
• Starter: 20% of the flour quantity = 120g starter
• Salt: 3% of the flour = 18g

Put the rest of the starter (about 30g) back in the fridge for the next batch. Knead everything well for 5 minutes, then leave to stand warm and covered.

Fermenting#

First fermenting phase in one piece until the volume has almost doubled.

Then divide into portions ...

Shape and leave to rise on the baking tray for 1-2 hours.

Baking#

• Preheat oven to 230°C (450°F)
• Just before baking, cut in the top of the rolls with a razor blade, so that they can extend

• Bake for 20 min with steam/cover at 210°C (410°F)
• Then remove the steam/cover and bake another 15-20 min at 180°C (360°F)

Enjoy ...