A delectable bread roll, not too big, but with outstanding freshness and flavor – for many late risers, it’s number one on the breakfast table. Proofing the dough in the fridge at 4°C over multiple hours makes this possible.
The dough is prepared in the evening, shaped as desired and then kept cool. At breakfast time the following morning, simply preheat the oven, ready the rolls, score them and then bake – it couldn’t be easier!
For a dough weight of 854g / 12 pieces, each 70g
- 95g sourdough type 700
- 105g wheat 45°C
- 15g starter
TA: 211 DT: 35°C decreasing room temperature 22-23°C RT: 10-12 hrs
- 215g wheat sourdough
- 400g wheat flour type 700
- 200g cold water (4°C)
- 20g margarine
- 12g salt
- 7g yeast
TA: 160 DT: 24-26°C MT: 6 minutes slow / 5 minutes quick
- Knead the ingredients until you have a smooth dough.
- After kneading, place the dough in a lightly oil tub, cover and let rest for 30 minutes. Do one set of folds and then let the dough rest for 30 more minutes. After the second set of folds make sure the dough as whole has not gotten too high.
- After another resting period of 30 minutes (total rest time 90 minutes) divide the dough into pieces of the desired shape (squares, rectangles, etc.) and lay them onto a floured linen cloth. To give your bread rolls a little decoration, you can scatter cornmeal or semolina over the cloth.
- Let the dough proof in the fridge at 4°C / c. 10-12 hours.
- To bake the rolls, place them on a baking tray, score with a sharp knife as desired and place in the oven at 250°C with steam. Baking time is c. 15 minutes for dough weighing 70g. If the rolls aren’t dark enough by the time the baking time is up, you can switch to convection heat.