Home » rolls » Sourdough wholemeal rolls (Sat 20.02)

Sourdough wholemeal rolls (Sat 20.02)

Sourdough rolls.

Ingredients.

  • 200 g starter (half water, half flour)
  • 300 g white bread flour
  • 500 g wholemeal flour
  • about 500 g water
  • 1 teaspoon salt

1. Initial starter:

Reactivate the starter by adding 300g water and 300g white flour. Mix well with a spoon to incorporate enough air.

Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 6 hours.

2. Add the 500g wholemeal flour and the salt.

Add enough water to form a sticky dough?

Turn out the dough on a work surface, knead for about 3-5 minutes till smooth. Form into a ball.

Leave to rise for about 3 hours

3. Turn out the risen dough.

Form into small rolls about 50 g each. Put on a greased baking tin.

Leave to rise untl doubled in size (about 90 minutes).

4. Bake in a preheated oven at 210 C for 22 minutes. Leave the rolls to cool on a wire rack.

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