Wheat Sourdough Bread Rolls

I've made these sourdough bread rolls multiple times already, now I finally got around to add the recipe here. There are two relatively long resting periods (eight or more hours) which makes the planning a little more tricky. For me it turned out to be the easiest to have both proofing periods over night. This recipe results in 18 rolls.

Sourdough

• 100g (3 1/2oz) whole grain wheat flour
• 100ml (3 1/2oz) water
• 10g (1/3 oz) wheat sourdough starter

Transfer all ingredients into a bowl and stir until smooth. Cover with plastic wrap and let proof at room temperature for 16-18 hours.

Poolish

• 200g (7oz) all purpose wheat flour
• 100g (3 1/2oz) durum wheat semolina
• 300ml (10oz) water
• 3g fresh yeast or 1/2 tsp Active Dry Yeast, 1/4 tsp of sugar and 13ml (7/8oz) of water, mixed and let stand for about 10 minutes (or 8g fresh yeast)

In a mixing bowl combine all ingredients and stir until smooth. Cover and let rest for two hours at room temperature; at this point it should have started to bubble a little bit. Transfer to the fridge and let proof for about 14 hours.

Since poolish and sourdough are combined next it's best to time it so they are both done at the same time. Another 8-12 hours resting comes up next so for me it worked out best to have the doughs ready in the evening to let the final dough rest over night again.

Main Dough

• Sourdough
• Poolish
• 600g (1 lb 5 oz) all purpose wheat flour
• 200ml (7/8 cup) water
• 8g fresh yeast or 1 tsp Active Dry Yeast, 1/2 tsp of sugar and 26ml (7/8oz) of water, mixed and let stand for about 10 minutes
• 20g (3 tsp) salt
• 20g (5/8oz) butter
• 2 tsp diastatic barley malt powder (optional, helps the dough rise)

Combine all ingredients in a mixing bowl and knead with the dough hook on low speed (1 on my kitchen aid mixer) for 15 minutes. Form the dough into ball shape, cover with lid or plastic wrap and transfer to refrigerator. Let proof for 8-12 hours.

Take out of the refrigerator and let it come to room temperature (takes about 30 minutes).

Divide the dough into halves and stretch/press both pieces into 30x30cm (12x12 inches) squares. Press each square into durum wheat semolina, place on a baking sheet covered with parchment paper and let rest for 1 hour.

Preheat oven to 450°F (230°C).

Place baking sheet in the oven on middle rack and bake for 16-18 minutes.

Original recipe (German language) on ketex.de.