Rye Bread Rolls
Ingredients
Poolish
- 100 g Strong white flour
- 100 g Water
- 1 g Fresh yeast
Main dough
- 250 g Strong white flour
- 250 g Whole spelt flour
- 100 g Whole rye flour
- 480 g Water
- 14 g Salt
- 20 g Honey
- 20 g Olive oil
- 12 g Fresh Yeast
Instructions
Make poolish
- Poolish is kind of old dough (preferment). We make poolish to give dough more flavor and better oven spring. In a bowl mix all ingredients, cover with cling film and leave at room temperature overnight.
Making main dough
- Next day in the morning mix all the ingredient and poolish and make a soft dough. Knead it about 10-15 min. until the dough become smooth and elastic.
- Leave it in a plastic container and let it make the bulk fermentation at room temperature.During that time you have to make four Stretch and Fold every 15min to give the dough more strength and build a good gluten net. This is important for bread volume in the oven later.
- After the dough doubles in volume, it is time to divide and shape the rolls. I make every roll 70g and this is the perfect size for me, but you can make them bigger or smaller. You can also cover them with some seed, depends on your choice. After shaping cover and leave the rolls for the final proof until they double in volume.
- Bake them in a preheated oven at 180C for about 20min. Bon apetite