Sourdough rolls

Ingredients for 1 servings:

• 100 g ready-made mix with sourdough
• 100 g wheat flour, type 550
• 200 ml water, lukewarm
• 300 g wheat flour, type 550
• 1 tsp salt
• 1 tsp baking malt
• 100 ml water, lukewarm

Instructions

Working time approx. 25 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 25 minutes; Total time approx. 20 hours 50 minutes

with 20% ready-made baking mix

Mix the pre-dough into a paste, cover with cling film, and let stand in the kitchen for about 2 hours. Then refrigerate for about 10-12 hours. After this time, you can tell that the sourdough has started by the formation of bubbles. Mix the pre-dough with the remaining ingredients and knead until it separates from the bowl. Then form a ball and cover and refrigerate for about 6-8 hours. After letting the dough come to room temperature for about 1.5 hours, form 8-10 rolls. After a further resting time of about 45 minutes, bake in an oven preheated to 250 degrees Celsius at 200 degrees Celsius for 25 minutes. The rolls can be stored in a covered container (saucepan or bowl with a lid) for several days. Once baked, the rolls taste like new. Place them in a cold oven, set it to 200 degrees Celsius, and remove them after 20 minutes. Since making sourdough was too complicated for me, I looked for a simpler alternative. Some ready-made baking mixes already contain sourdough and yeast, which can be used as a good base for the dough. I chose rye bread, which, in addition to sourdough and yeast, contains approximately 50% rye flour, which in my recipe represents 10% of the total flour quantity. No additional leavening agents are needed.