Rustic rolls

Ingredients for 1 servings:

• 200 g wheat flour type 1050
• 500 g wheat flour type 405
• 150 g rye sourdough (ASG)
• 1 cube of fresh yeast
• 3 tsp, leveled salt
• 350 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Knead the flour, salt, sourdough starter, and yeast dissolved in the water into a firm dough using a stand mixer fitted with a dough hook. Dust the dough with flour and cover with a kitchen towel. Let the dough rise in a warm place until doubled in size. Remove the dough from the bowl. Dust a work surface with flour. Knead the dough vigorously with a little flour until it is no longer sticky. Form rolls of your choice, place them on a baking tray lined with baking paper, and score them with a sharp knife. Let the rolls rise again until they have doubled in size. Preheat the oven to 200°C (top/bottom heat). Place a bowl of cold water on the bottom of the oven. Place the tray with the rolls in the center of the oven and bake for 30 minutes (top/bottom heat). Tip: You can sprinkle the rolls with coarse salt, sesame seeds, or poppy seeds before baking.