The Homestead Sourdough Cookbook by Georgia Varozza

Author:Georgia Varozza
Language: eng
Format: epub
Publisher: Ten Peaks Press
Published: 2022-01-25T00:00:00+00:00

German Rye and Wheat Rolls

(Refer to A Basic Sourdough Bread Loaf on page 26 for instructions and techniques.)

Sourdough starter

150 g. rye flour

150 g. water

1 T. starter

Yeast starter

150 g. whole wheat flour

150 g. water

1.5 g. yeast (instant or active dry)

German Rye and Wheat Rolls

Sourdough starter

Yeast starter

450 g. whole wheat flour

250 g. rye flour

18 g. salt

3 g. yeast (instant or active dry)

1 tsp. barley malt syrup (can substitute an equal amount of molasses or honey)

The night before:

In a wide-mouth quart canning jar or small mixing bowl, mix the sourdough starter ingredients, stirring until well combined. Cover the top with plastic wrap and let it sit at room temperature for about 12 hours or overnight.

In a separate wide-mouth quart canning jar or small mixing bowl, mix the yeast starter ingredients, stirring until well combined. Cover the top with plastic wrap and let it sit at room temperature for about 12 hours or overnight.

The next morning:

In a large mixing bowl, combine all the ingredients. Mix by hand until no bits of dry flour remain (or as close as you can get). Cover the bowl with plastic wrap and let the dough sit at room temperature for 30 minutes to help hydrate the flours.

Stretch and fold the dough at 30-minute intervals, covering the dough between each session, at least 6 times or until the dough is smooth and light.

Cut the dough into 18 equal portions and shape the pieces into batards (they look like torpedoes). Place the rolls on baking sheets that have been lined with a silicone baking mat or parchment paper. Cover the rolls with a kitchen towel and let them rest at room temperature for 45 to 60 minutes.

Preheat the oven to 400°. Right before baking, slash the tops of each roll lengthwise down the middle. Bake for 15 to 20 minutes or until lightly browned. Remove from the oven and set the rolls on a wire rack to cool. Makes 18 rolls

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