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 [Non-text portions of this message have been removed] ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/BREAD-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/BREAD-RECIPE/join (Yahoo! ID required) <*> To change settings via email: bread-recipe-dig...@yahoogroups.com bread-recipe-fullfeatu...@yahoogroups.com <*> To unsubscribe from this group, send an email to: bread-recipe-unsubscr...@yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/