Sourdough rolls

Ingredients for 1 servings:

• 100 g wheat flour type 1050
• 20 g fresh yeast
• 120 ml water, lukewarm
• 200 g wheat flour type 1050
• 200 g rye flour type 997
• 12 g salt
• 75 g liquid sourdough (from Seitenbacher)
• 1 tbsp beet syrup
• 8 g baking malt
• 1 tbsp bread spice mix
• 220 ml water, lukewarm
• Spelt flakes, coarse, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 40 minutes

approx. 9 – 10 rolls

For the starter dough: Mix the flour, yeast, and water and let it rise for 30 minutes. For the main dough: Mix both types of flour with the salt, sourdough starter, beet syrup, baking malt, and bread spice. Add the starter dough and water and knead everything in a food processor for about 10 minutes. The dough should be elastic and pull away from the sides of the bowl slightly. Cover the bowl and let it rest in the refrigerator overnight. Place the dough on a lightly floured surface and, as it will be a bit sticky, dust with flour. Using a dough scraper, cut off 9-10 equal-sized dough pieces, shape them, and place them on a baking sheet lined with foil or paper. Brush the rolls with plenty of water, score them once with the dough scraper, sprinkle with spelt flakes or something else, cover, and let it rest for another 30 minutes. Preheat the oven to 220°C fan-assisted with a second baking sheet on the lowest rack. Place the rolls on the middle rack and pour cold water onto the bottom tray. Close the oven immediately and bake the rolls for about 20 minutes.