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2024-12-27 13:54:44

d11n on Nostr: This year I got into baking with sourdough thanks to matthef. It's a very nice and ...

This year I got into baking with sourdough thanks to . It's a very nice and tasty hobby 😋

Sharing my everyday recipe for bread rolls – I'm baking these up to three times a week and really enjoy it. Feedback welcome! Keep Nostr delicious!

Prepare starter

  • 1 part starter (~30g)
  • 2 parts wholemeal rye flour (~60g)
  • 2 parts warm water (~60g)

Stir well, then leave to stand warm and covered until the volume has almost doubled.

Starter at the beginning

Once the starter has doubled in volume and a light cap has formed, it can be used for the dough.

Starter is ready

Ingredients

  • Flour (23 5501100 wheat flour, 13 997 rye flour) = 600g
  • Water: 60% of the flour quantity = 360g warm water
  • Starter: 20% of the flour quantity = 120g starter
  • Salt: 3% of the flour = 18g

Ingredients before kneading

Put the rest of the starter (about 30g) back in the fridge for the next batch. Knead everything well for 5 minutes, then leave to stand warm and covered.

Dough after kneading

Fermenting

First fermenting phase in one piece until the volume has almost doubled.

Dough after fermenting

Then divide into portions …

Dough Portioned

Shape and leave to rise on the baking tray for 1-2 hours.

Shaped Rolls Almost ready to bake

Baking

  • Preheat oven to 230°C (450°F)
  • Just before baking, cut in the top of the rolls with a razor blade, so that they can extend

image

  • Bake for 20 min with steam/cover at 210°C (410°F)
  • Then remove the steam/cover and bake another 15-20 min at 180°C (360°F)

image

Enjoy …

ready

Sourdough Bread Rolls

Author Public Key
npub14j7wc366rf8efqvnnm8m68pazy04kkj8fgu6uqumh3eqlhfst0kqrngtpf