Berlin shoemaker boys

Ingredients for 1 servings:

• 145 g wholemeal rye flour
• some wholemeal rye flour for working
• 145 g wheat flour type 550
• 30 g sourdough, active
• 10 g baking malt
• 10 g fresh yeast
• 10 g salt
• 190 ml water, maybe a little more

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 19 minutes; Total time approx. 2 hours 39 minutes

makes 8 rolls

Combine both flours and the malt and place in the bowl of a food processor. Crumble the yeast into the center. Sprinkle the salt around the edges. Combine the sourdough with the water and add to the bowl. Briefly mix on speed 1, then knead on speed 2 for about 7-8 minutes. If the dough is too stiff, add a little more water if necessary. Cover the dough and let it rise in a warm place, e.g., in an oven with the light on, for about 30-40 minutes, until it has roughly doubled in size. Generously sprinkle the work surface with wholemeal rye flour and place the dough on it. Sprinkle a little more flour on the dough, as it will still be a bit sticky. Knead the dough thoroughly by hand once more. Before further processing, I weigh the dough using the kitchen scales and then divide it into two equal halves. From each half, I roughly press out a circle the size of a breakfast plate and then use a dough scraper to divide it into 4 pieces. Then roll each piece generously in wholemeal rye flour, pressing the corners down slightly. Berliner Schusterjungs don’t typically have the typical round shape. However, if you like, you can shape the dough pieces into round pieces. Then simply form 8 equally sized round rolls. Then place the dough pieces, leaving some space between them, on a baking sheet lined with baking paper, cover, and let rest at room temperature for about 90 minutes. 30 minutes before baking, preheat the oven to 230°C (top/bottom heat). Bake the dough pieces on the middle rack for about 19 minutes.