Rustic wheat rolls with sourdough

Ingredients for 1 servings:

• 50 g whole wheat flour
• 75 g water, lukewarm
• 7 g wheat starter
• sourdough
• 50 g wholemeal emmer flour
• 100 g wheat flour
• 5 g salt
• 5 g baking malt
• 2 g dry yeast
• 50 g water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 22 hours; Cooking/baking time approx. 20 minutes; Total time approx. 22 hours 50 minutes

makes 4 rolls

Mix the sourdough ingredients together and let stand at room temperature for 16-20 hours. The next day, mix the sourdough with the remaining ingredients and let stand for about 30 minutes. Knead the dough well until it no longer sticks to your hands and then shape into rolls. Make a deep cut in the top of the rolls, about 0.5 to 1 cm, dust with flour and place cut-down on a floured linen cloth. Let rise for about 45 to 75 minutes, depending on room temperature. Preheat the oven to 250°C. Place a heatproof bowl of water on the bottom of the oven. Turn the rolls over and place them on a perforated baking sheet. Place the baking sheet on the middle rack in the oven and reduce the temperature to 220°C. After 5-10 minutes, remove the bowl of water and bake the rolls for another 10 to 15 minutes. The total baking time is 20 minutes.