As usual, the first thing I “have to” do once back from a trip is baking some bread. Not that I eat much of it lately (when home I try to be a vegetarian low carbing gal) but the little I eat has to be high quality and has to taste great. Just like the food critic in Ratatouille -animation I never tire of watching- I don’t just like
food bread. I LOVE bread. And if I don’t love it I don’t eat it.
Since after making Martin Johanson’s overnight rolls, which were based on commercial yeast, I have been trying to obtain the same wonderful fluffy result using sourdough instead. What is special in Martin’s rolls and in these sourdough ones is that the overnight fermentation happens at room temperature rather than in the fridge. Therefore, only a little leavening agent is needed. In this case, it was tricky to find the right amount of sourdough starter which would have given me a perfectly ready to bake dough in the morning -after close to 11 hours of fermentation in my pretty warm kitchen! This time a hit the right formula and I am happy to share it with you.
These rolls need no kneading. You start in the evening, care for a couple of folds before going to sleep, and in the morning, voila, you can bake and eat. Lovely open crumb and and a crunchy and light crust. Heaven.
FOOLPROOF SOURDOUGH ROLLS (makes for two batches of rolls)
75 g mature 100% sourdough starter
515 g water
350 g organic stone ground bread flour
200 g organic stone ground all-purpose flour
150 g organic stone ground whole spelt
2 1/2 teaspoons salt
1.In the evening, combine the starter with the water and add all the flours (leave the salt out for now)
2.Let rest covered for 45 minutes
3.Add the salt and combine well
4.Let rest covered for 30 minutes than make a few folds of the dough
5.Let rest covered for another 30 minutes and perform a few more folds
6.Cover and let rest at room temperature until the following morning
7.In the morning, preheat the oven to 475 F/250 C degrees
8.Transfer the dough on a floured surface and fold like a package. Let rest 10 minutes and fold again
9.Flip (delicately) upside-down and let rest another 40-60 minutes
10.Cut the dough into small pieces with the help of a dough scraper and bake for 15 minutes
I am also sending the buns to Susan for her amazing weekly collection YeastSpotting.
FOR A COMMERCIAL YEAST VERSION OF THESE ROLLS CHECK MY PREVIOUS POST: Bread For Breakfast: Foolproof Overnight Rolls.
75g lievito liquido attivo
600g farina tipo 1 macinata a pietra
100g farro spelta integrale macinato a pietra
2 1/2 cucchiaini di sale
METODO: la sera, comibinate tutti gli ingredienti in ciotola, tranne il sale. coprite e dopo 45 minuti aggiungete il sale, combinando bene, a mano (ma senza impastare). lasciate riposare un ora coperto facendo due pieghe, ogni mezz’ora. coprite e lasciate riposare FUORI DAL FRIGO fino al mattino. accendete il forno (250 gradi) e mentre si scalda mettete l’impasto su un piano infarinato e chiudete come un pacchetto. dopo 40 minuti/1 ora dividete in piccoli pezzi con qualcosa di tagliente (io con la spatola d’acciaio) e infornate sulla pietra refrattaria se l’avete. pronti dopo 15 minuti, piu’ 5 a 200 gradi per farli asciugare (se vedete che serve).
Latest posts by Barbara Elisi (see all)
- I Am Not Gluten Sensitive – How About You? - April 4, 2016
- Surdegs Kanelbullar, Sourdough Cinnamon Buns. Made easy - March 10, 2016
- Do Not Blame It on the Bread, Blame It on the Gut – and the Gut Killers - March 8, 2016