Yeast water rolls
Pre-prep Time: 12-16 hours (levain) + 2 hours (bulk proof) (unverified)
Prep Time: 15 minutes (unverified)
Cook Time: 15 minutes (unverified)
Servings: 15 small rolls (unverified)
Time Planning
Prepare levain and leave it for 12-16 hours. Mix the dough, bulk proof about 2 hours, then dividing and shaping (about 15 minutes), finally 1-1.5h final proof and 15 minutes baking.
Ingredients
Makes about 15 rather small rolls.
Levain
- 200 g strong white wheat flour
- 250 g yeast water
Final dough
- 450 g levain
- 350 g strong white wheat flour
- 50 g light rye flour
- 14 g salt
- 200 g water
Instructions
- Mix the levain and leave it covered to get active for 12-16 hours
- Mix the final dough with all ingredients. I used a kitchen robot with a dough hook, it was mixed on medium speed for 3-4 minutes
- Leave it covered for two hours
- Do the stretch and fold after 15, 30 and 45 minutes
- Divide the dough into 15 portions, each having 75-80 g
- Round each portion by wrapping it in your hand (it should touch your palm), then surrounding it with a a thumb and little finger. While those two fingers are touching the worktop surface, perform a circular motion on the surface. The rolls will become nice and round
- Leave them covered for 60-90 minutes to rise
- Set your oven to 200 C degrees. Know your oven
- Just before putting them into the oven, brush each roll with water and then score it with a knife
- Bake for 15 minutes until golden-brown and then leave on a cooling rack
They came out quite small and soft with crunchy crust. Very tasty, but not too filling. Next time I’ll try using more rye flour.
I guess I need to create more of my own recipes.
