I think I found the holy grail of bread rolls. I mean:
you use a discard, cold straight from the fridge
no baking stone required
only 11-12hrs and they’re ready to devour
💜
Tried them so many times already and the recipe is honestly so forgiving! Here’s the details:
Step 1:
Mix 150g of cold rye starter with 75g water and 75g wheat bread flour
in another, small bowl: mix 40g rye with 85g boiling water and mix, set aside
Let the initial mix rise – it’s about 4-6hrs from my experience
Step 2:
Add all the ingredients (the first two bowls) + 230g water, 550g bread flour (you can go crazy here, tried so many alternatives already), 25g oil, 10g salt – optional: a teaspoon of honey
mix thoroughly with hand, let rest for 1hr
Step 3: stretch and fold, let rise for the next 1,5-3hrs – depends on you and your availability really, how cool is that?
Step 4: Shape bread rolls – the recipe makes about 12, but depends on how big you want them to come out, of course.
Set on a baking paper and preheat the oven to 210C. * you can also shape them and put into fridge for the next day!
Step 5: Bake for 20-22min spraying with water before, during and after baking. 🔥 ENJOY!
by MartyTheWeird
6 Comments
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Oh, and score them before baking! 😋
Wow!!!! What a huge cutting board you have
…
Aa never mind
Th bread rolls look amazing
🤩 beautiful! Wow!
> Step 1: Mix 150g of cold rye starter with 75g water and 75g wheat bread flour […] Let the initial mix rise – it’s about 4-6hrs from my experience
This is just feeding your starter?
Roughly how big do you shape the dough for this size?