Sourdough Bread Rolls

Here's my go to recipe for eight tasty sourdough rolls. The whole process takes 16-20 hours, depending on the room temperature. Hence I prepare them a day in advance and bake them the following morning.

Prepare starter

1 part starter (~30g)
2 parts wholemeal rye flour (~60g)
2 parts warm water (~60g)

Stir well, then leave to stand warm and covered until the volume has almost doubled.

Starter at the beginning

Once the starter has doubled in volume and a light cap has formed, it can be used for the dough.

Starter is ready

Ingredients

Flour (2/3 550/1100 wheat flour, 1/3 997 rye flour) = 600g
Water: 60% of the flour quantity = 360g warm water
Starter: 20% of the flour quantity = 120g starter
Salt: 3% of the flour = 18g

Ingredients before kneading

Put the rest of the starter (about 30g) back in the fridge for the next batch. Knead everything well for 5 minutes, then leave to stand warm and covered.

Dough after kneading