Yeast water rolls

March 4, 2018

Pre-prep Time: 12-16 hours (levain) + 2 hours (bulk proof) (unverified)

Prep Time: 15 minutes (unverified)

Cook Time: 15 minutes (unverified)

Servings: 15 small rolls (unverified)

I made very simple assumptions: yeast water in levain, strong flour only, about 65% hydration, about 2% salt. I needed a levain obviously, and did a couple stretch and folds of the dough. Here it is.

Time Planning

Prepare levain and leave it for 12-16 hours. Mix the dough, bulk proof about 2 hours, then dividing and shaping (about 15 minutes), finally 1-1.5h final proof and 15 minutes baking.

Ingredients

Makes about 15 rather small rolls.

Levain

200 g strong white wheat flour
250 g yeast water

Final dough

450 g levain
350 g strong white wheat flour
50 g light rye flour
14 g salt
200 g water

Instructions

Mix the levain and leave it covered to get active for 12-16 hours
Mix the final dough with all ingredients. I used a kitchen robot with a dough hook, it was mixed on medium speed for 3-4 minutes
Leave it covered for two hours
Do the stretch and fold after 15, 30 and 45 minutes
Divide the dough into 15 portions, each having 75-80 g
Round each portion by wrapping it in your hand (it should touch your palm), then surrounding it with a a thumb and little finger. While those two fingers are touching the worktop surface, perform a circular motion on the surface. The rolls will become nice and round
Leave them covered for 60-90 minutes to rise
Set your oven to 200 C degrees. Know your oven
Just before putting them into the oven, brush each roll with water and then score it with a knife
Bake for 15 minutes until golden-brown and then leave on a cooling rack