After all the sweet posts something hearty is needed here on the Blog!
At the moment I bake a lot of bread using my sweet starter because I’m still in love with my not sour sourdough. I hope it is not getting boring for you. But the sweet starter allows me even to make dough which can rise in the fridge for 24 hours or longer without degrading the gluten or getting to sour. I used a cold fermented dough already for this baguettes. My weekend rolls work the same way, the dough rise in the cold for 12 to 36 hours and whenever I need rolls on the weekend I take some dough out and bake them freshly. The recipe will yield 10 Rolls, but the recipe can easily be doubled. A perfect recipe for a lazy weekend!
- 100g flour Type 550
- 100g Sweet Starter
- 50g Water
- Sweet Starter
- 100g Spelt, freshly milled
- 235g flour Type 550
- 100g Milk
- 125g Water
- 15g oil
- 15g inactive Malt extract
- 10g Salt
Mix all ingredients for the Sweet starter and let it rise for 3 hours at 30°C.
Mix the ingredients for the dough and knead for 5 min by hand. Let it rest for 20 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 20 min again, then fold the dough again.
Ferment the dough for 12-24 hours in the fridge.
Heat baking stone in the oven to 250°C.
Divide the dough into pieces of 85g each. Preshape to a ball and let it rest for 15 min.
Now lay a piece of dough in front of you and lay your hand on the dough. Start to circle your hand fast while bending the hand slowly, to create tension on the dough. At the end the roll should be nicely round and springy. On the bottom, a little hole will form. (Here is a niece how to” video). At the end roll them to an oval shape. Cut the rolls with a sharp knife or razor blade deeply, then place the rolls on a well floured couche or tea towel on the slash.
Proof for 50 min.
Prior to baking turn the rolls upside down (the side with the hole facing now upwards).
Bake for about 18 min at 250°C with steam, then release the steam and bake for another 5 min with convection.