Simple Sourdough Rolls

Ingredients

• 25 g rye sourdough starter
• 300 g lukewarm water
• 150 g rye flour (Type 1150)
• 300 g wheat flour Type 1050 (and a little extra for working)
• 10 g salt

Instructions

1. 1.

   In the evening, mix the rye sourdough starter with 150 g water, add the rye flour and combine well. Cover and let it mature at room temperature for 12 hours (overnight).

2. 2.

   The next day, stir together wheat flour, 150 g water, the sourdough starter and salt, then knead by hand for about 5 minutes. Cover the bowl and let rest for 1 hour.

3. 3.

   Transfer the dough to a floured work surface and divide into six portions. Pinch each portion with both hands and twist both ends in opposite directions. Dust with flour and cover with a clean kitchen towel; let rest for another 30 minutes.

4. 4.

   Place the rolls in a preheated oven at 250 °C (convection). Bake under steam for about 5 minutes, briefly open the door to release excess moisture, then lower the temperature to 220 °C and bake until done, approximately 15–20 minutes.