John Myers
Contents
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Ingredients
- For the sourdough:
- 75 g Rye flour type 997
- 60 g Water
- 8 g Yeast
- For the dough:
- Sourdough: see recipe
- 250 g Wheat flour type 550
- 75 g Rye flour type 997
- 33 g Wheat flour type 405
- 66 g Wheat flour type 1050
- 10 g Baking malt
- 10 g Mega stable
- 30 g Fresh yeast
- 10 g Salt
- 5 g Lard / fat
- 5 g Sugar
- 200 ml Lukewarm water
- 70 ml Room temperature milk
Instructions
- Sourdough: Mix all sourdough ingredients together without lumps and leave to mature for 15 to 20 hours in a bowl covered with foil. Make the sourdough for the topping. See, (make sourdough yourself)
- Preheat the oven to 235 ° C.
- Dough: Knead all dough ingredients with the machine for about 2 minutes on the 1st level and about 6 minutes on the 3rd level of the machine, until light bubbles form and cover the dough with foil for 15 minutes. The dough should be medium soft and dry.
- Now divide the dough into 90 g pieces of dough, look oval, cover so that the dough pieces do not crust and let rise for about 30 minutes with the end facing down in a linen cloth.
- After cooking, place the blanks on a baking sheet lined with baking paper, with the end facing down, dust with rye flour and cut into them with a sharp knife. It is even better if you have a firebrick slab. This makes the pastry more crispy and the taste is much better.
- Push the rolls into the preheated oven with plenty of steam and bake vigorously at 235 ° C for about 22 minutes.
Nutrition
Serving: 100gCalories: 49kcalCarbohydrates: 4.7gProtein: 3.4gFat: 1.7g
