Buttermilk crusts

Ingredients for 1 servings:

• 1 kg wheat flour type 405
• 200 g whole wheat flour
• 300 g wholemeal rye flour
• 300 g sourdough
• 1 cube of fresh yeast
• 500 ml buttermilk
• 40 g salt
• 2 tbsp malt (honey or beet syrup will also do)
• 700 ml water
• Flour for rolling out

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours

Sourdough rolls with creative patterns, for approx. 27 rolls

This recipe is for three trays of 9 rolls each and can be reduced or increased as needed. I had too much wheat sourdough left over that needed to be used, hence this amount. Dissolve the yeast in lukewarm water, mix with the remaining ingredients and knead everything in a large bowl until you have a soft, elastic dough. Depending on the swelling properties of the flour, you may need to add more water (better too much water than too little). Then knead the dough thoroughly on a work surface for about 5 minutes. Return to the bowl, cover, and let rise for about an hour. Divide the dough into equal-sized pieces of 100g – 120g each, knead each one into a ball and then let it rest for about 15 minutes. Use a craft knife (very sharp kitchen knife, razor blade or scalpel) to carve patterns into the surface of the rolls: e.g. flowers, stars, hearts – your imagination is the limit. Dust the rolls with flour and brush the flour into the cuts on the surface. Then, cover and let rise for another 30-60 minutes. To prevent the rolls from drying out, I spray them with water using a watering can. Preheat the oven to 250°C (fan). Bake one sheet at a time with steam for 10 minutes. After these 10 minutes, open the door to release the steam. Then bake at 175°C-200°C for about another 10 minutes.