Crispy shell encasing a soft bubbly and flavorful interior. They look and taste like miniature bauernbrot and I am living for it!
The recipe is here, and pictures of the process are below:
Ingredients:
Yeast pre- dough:
50 g plain wheat flour (75 g)
1/8 tsp. active dry yeast (1/4 tsp)
50 g room temperature water (75 g)
Main dough:
Yeast pre-dough after rising
100 g rye/wheat sourdough starter that hasn't been fed in 16-24 hours (150 g)
84 g rye flour (125 g)
150 g wheat flour (bread flour or plain flour) (225 g)
6 g salt (9 g)
1/2 tsp. instant yeast (2/3 tsp.)
1/3 tsp malt syrup, sugar, or honey (optional) (1/2 tsp.)
114 g water at room temperature (170 g)
Instructions:
Mix ingredients for the pre-dough in a bowl and let rest at room temperature for 16-24 hours.
The next day, first mix together the pre-dough and sourdough in a bowl. Then add all the rest of the dough ingredients into the bowl. Mix by hand until well mixed and all flour is hydrated.
Cover and let rest 30 minutes. Perform 12 folds
Cover and let it rest another 30 min and fold in again.
Repeat resting and folding until the dough becomes smooth.
Cut dough into 6 80 g or 5 90 g pieces and shape rolls so they have a tight surface area. Use a little flour if necessary. Then place on parchment paper lined baking tray.
Cover loosely and let rest for 45 - 60 minutes. Then slice a line down the top of each.
Preheat oven to 220°C (400°F) and bake for 15-20 minutes until golden. Use broiler (if desired) to increase browning on the top of the buns.
Let cool 20 minutes before using.
Makes 9 rolls (double recipe for 18)
After mixing the pre-dough (bread flour, yeast, and water) and before sitting at room temperature (covered) overnight.
The next morning the pre-dough should look like this. Now time to start the bread!
First combine the sourdough starter and pre-dough and then mix together (next picture).
After mixing the sourdough starter and pre-dough together.
Then we add the rest of the ingredients. This is before mixing in.
After mixing the rest of the ingredients in. Cover and let rest 30 minutes.
After resting 30 minutes it will look like this. Now we do the first fold.
After the first fold. Cover and let rest another 30 minutes.
After resting another 30 minutes it will look like this. Now we do the second fold.
After the second fold. Cover and let rest another 30 minutes.
After resting another 30 minutes it will look like this. Now we do the third (final) fold.
After the third fold. Cover and let rest another 30 minutes.
This shows the dough after this final 30 minute rest. You can see it's holding shape better and is puffy with CO2. Now we will shape the rolls.
Dump the dough onto a floured surface.
I cut mine into 6 80 g pieces.
Then shape into as tight of balls as you can and place on a parchment paper lined sheet.
Let rise for about an hour while the oven is preheating.
After rising. They flatten out a bit.
Dust with flour (for decoration) and cut at least one slit on top.
They may look flat now but they have a beautiful oven spring! Now time to bake!
Look at that oven spring! They're splitting even more than the initial cut!
After baking. Beautiful
The original recipe is here: http://germancooking.net/2018/05/05/sourdough-rolls/
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