Semolina sourdough rolls
Duration: 20 hours for the pre-dough to get active. Then another 5 hours to let
the dough rise and baking the rolls.
Makes about 33 rolls.
Ingredients
Day 1, poolish
a.. 100 g (3.5 oz) white starter
b.. 350 g (12.3 oz, not fluid!) filtered water
c.. 225 g (7.9 oz) bread flour
Day 2
a.. 100 g (3.5 oz, not fluid!) filtered water
b.. 0.5 tbsp sea salt
c.. 2 tbsp honey
d.. 105 g (3.7 oz) semolina flour
e.. 395 g (13.9 oz) bread flour
Toppings
olive oil
semolina flour
poppy seeds
sea salt
Directions
Make the poolish by mixing starter, water and bread flour in a bowl. Wrap the
bowl with cling wrap and let sit in room temperature for 20 hours, until the
poolish has risen, and then collapsed. Add in water, sea salt, honey and
semolina flour. Then add the bread flour and knead to a firm dough.
Roll out the dough to a rectangular shape, approximately 28"x17" (see pictures
here of how to shape the rolls). Brush olive oil on the dough and sprinkle over
semolina flour and poppy seeds. Fold the dough in half, roll it out a little
further and cut it into stripes, about ¾ of an inch wide. Then shape the rolls.
Put them on greased oven trays and let rise for about 2-3 hours.
Preheat the oven to 460°F and put in a casserole dish full of water on the
lower rack. Brush olive oil on the rolls and sprinkle some sea salt on top.
Bake the buns for about 20 minutes. See here on how to know when your bread is
done. Let the rolls cool on a rack.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
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