Rolls with sourdough

Ingredients for 12 servings:

• 50 g sourdough (sourdough starter)
• 150 g wholemeal flour (rye-wheat mixture)
• 150 g water
• 300 g pre-dough
• 530 g wheat flour (white flour W700)
• 8 g sugar
• 10 g barley malt or other baking malt
• 10 g butter, soft
• 15 g salt
• n. B. Water, approx. 230 g

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 45 minutes

with pre-dough (sourdough) and yeast

A sourdough starter is required! For the pre-dough, place all ingredients in a large bowl and mix well. It should form a thick, mushy dough. Cover and let rest at room temperature for about 10 hours. For the main dough, knead all ingredients with a hand mixer or food processor until the dough pulls away from the bowl and feels fluffy. If it’s too stiff, add a pinch of water and knead for a while longer. Gently add the water. If the dough has become rather mushy, add a little more flour. Cover the dough and let rest in the refrigerator for another 10-12 hours, perhaps overnight. Then cut the dough into 12-15 pieces, depending on your preference. Shape the dough pieces into rounds. Place them on a baking sheet lined with parchment paper, cover with a damp cloth, and let rest for another 30-45 minutes. You can either fold the dough pieces into rolls and prick them with a bread star, or you can simply bake them without the star. Preheat the oven to 230°C (top/bottom heat) and place an ovenproof bowl or cup of water in the oven for the steam. If you don’t care about the appearance, place the baking tray in the oven now without the star and then reduce the temperature to 210°C. After about 7 minutes, open the oven door and let the steam escape. Close the door again and remove the rolls when they are browned. This takes about 15-20 minutes in total. If you want to fold the rolls, you can find instructions online. Place the folded rolls, or rolls with a star, upside down on the baking tray for another 30 minutes. Turn them over before baking and put them in the oven. Turning them over preserves the pattern.