Sunday rolls

Ingredients for 14 servings:

• 200 g wheat flour type 550 or T65
• 200 g water
• 1 g dry yeast
• 400 g pre-dough (poolish)
• 400 g wheat flour type 550 or T65
• 100 g wheat flour type 1050
• 50 g rye flour type 1150
• 7.7 g dry yeast
• 120 g of dough (Lievito Madre, 16% of the amount of flour) TA150
• 30 g water, to compensate for solid LM, omit for LM >TA175
• 1 tbsp baking malt, liquid, enzyme-inactive
• 250 g water
• 15 g salt
• 70 g dough (old dough) *
• 30 g sourdough (dried wheat sourdough)
• 23 g ready-made mix for bread rolls

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 45 minutes

The Sunday roll for all those who do not want to get up many hours before breakfast on their day off to bake

The trick compared to traditional recipes is the Lievito Madre (if necessary, please follow one of the numerous instructions online), which creates a second oven rise and thus a large-pored and particularly light crumb. Make the poolish the night before, mix the ingredients until lump-free, and let it stand, covered, at room temperature for 12 hours. In a food processor, knead the pre-dough, LM and (if desired) the old dough, along with the other ingredients, until an elastic, smooth dough is formed. Roll 14 rolls (100 grams each) into rounds, shape them oblong, and roll them in baking powder. Place them on a perforated baking sheet lined with non-stick baking paper and cut deeply lengthwise into them with a sharp knife. Let rest for 30 minutes in a place as warm as possible (ideally up to 30°C). In the meantime, preheat the oven to 230°C (top/bottom heat). If necessary, spray the rolls again with water and sprinkle with baking powder or flour. Place the rolls in the preheated oven and reduce the temperature to 200°C. Bake for about 30 minutes. Steam vigorously for the first 10 minutes, then open the door and release the steam. Bake for a further 20 minutes. If you want the rolls to be crispy, tilt the oven door slightly for the last 10 minutes and increase the temperature back to 220°C. The recipe can be easily adapted to your taste: If you prefer a light wheat roll, simply replace the 1050 wheat and rye flour with 550 wheat flour. If you appreciate a light sourdough flavor in your rolls, replace 3 to 5% of the flour with dried wheat sourdough. If you want even more porosity, add about 3% of bread improver. * For a stronger flavor, add 5% “old dough.” What is “old dough”? This refers to (yeast) dough that has matured in the refrigerator for a few days. It doesn’t contribute any more to the leavening power, but it gives the dough that special, robust flavor that gives rolls, in particular, that final kick. Tip: Try it! Method: Prepare 100 to 200 grams of a very simple yeast dough (made only from flour, water, a little salt, and [dry] yeast) and, after it has rested, store it in a sealed jar in the refrigerator for at least three days before baking. Add the required amount of this “old dough” to the next batch of yeast dough (without any flavoring ingredients like nuts, raisins, or chocolate) and let it rest. Start with about 5% of the dough and experiment if you like it. Remove the added amount and store it in the jar for the next batch. Dough stored this way can be used for up to 14 days, possibly even longer, as long as it doesn’t visibly discolor, develop mold, or otherwise spoil.