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quoting naddr1qv…9tux

Prepare starter

• 1 part starter (~30g)
• 2 parts wholemeal rye flour (~60g)
• 2 parts warm water (~60g)

Stir well, then leave to stand warm and covered until the volume has almost doubled.

Once the starter has doubled in volume and a light cap has formed, it can be used for the dough.

Ingredients

• Flour (2/3 550/1100 wheat flour, 1/3 997 rye flour) = 600g
• Water: 60% of the flour quantity = 360g warm water
• Starter: 20% of the flour quantity = 120g starter
• Salt: 3% of the flour = 18g

Put the rest of the starter (about 30g) back in the fridge for the next batch. Knead everything well for 5 minutes, then leave to stand warm and covered.

Fermenting

First fermenting phase in one piece until the volume has almost doubled.

Then divide into portions ...

Shape and leave to rise on the baking tray for 1-2 hours.

Baking

• Preheat oven to 230°C (450°F)
• Just before baking, cut in the top of the rolls with a razor blade, so that they can extend

• Bake for 20 min with steam/cover at 210°C (410°F)
• Then remove the steam/cover and bake another 15-20 min at 180°C (360°F)

Enjoy ...