John Myers
Ingredients for 1 servings:
- 995 g spelt flour type 630
- 42 g yeast
- 600 ml water
- 1 tbsp maple syrup
- 40 g sour cream
- 4 tsp salt
- 1 sea salt, coarse
- 1 caraway
Instructions
Working time approx. 25 minutes; Rest time approx. 10 hours 15 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 10 hours 58 minutes
crispy on the outside, juicy on the inside, makes 6 servings
Place 175g of flour in a large bowl, add 125ml of lukewarm water and the maple syrup, and dissolve 10g of yeast in it. Mix everything together, cover, and let rise overnight in the refrigerator. Knead the pre-dough with 825g of flour, 475ml of lukewarm water, 32g of crumbled yeast, the sour cream, and the salt until you have a smooth dough. Cover the dough again and let rise at room temperature for about 75 minutes. Moisten the work surface with water, slide the dough onto it, and carefully stretch it out with your hands to an area of about 20 x 45cm. Using wet hands, cut off 3-5cm wide pieces of dough, each 20cm long, and place them on baking sheets lined with baking paper, leaving some space between them. Sprinkle the rolls with coarse sea salt and caraway seeds, and let rise for another 15 minutes. Meanwhile, preheat the oven to approximately 180°C fan/convection oven and place an ovenproof dish filled with water inside. Bake the rolls for approximately 20-25 minutes, or until they reach the desired degree of browning. Makes six rolls. Tips: Use a bowl with a lid. Placing the rolls in the oven at 30°C significantly reduces the resting time.
Facebook Comments