Wheat sourdough rolls with lievito madre

Ingredients for 1 servings:

• 250 g wheat sourdough (Lievito Madre)
• 60 g wholemeal spelt flour
• 600 g wheat flour type 550
• 380 g water
• 1 tsp sugar
• 4 g fresh yeast
• 14 g salt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

This quantity of ingredients yields approximately 12 rolls (120g each). Mix everything except the salt for 5 minutes on the lowest setting, then add the salt and finish kneading on the kneading setting. Let the dough rise for 90 minutes at 26°C, folding it twice. After 90 minutes, place the dough on a floured work surface, divide it into 12 equal pieces, and flatten it. Let the rolls rest for 10 minutes in a floured dough cloth, then shape as desired. Return the rolls to the dough cloth for another 60 minutes, then bake with steam at 220°C for about 25 minutes.