Easy yeast based wachauer style rolls.

I managed to kill my sourdough starter. As I ran out of bread I decided to try rolls again.

Ingredients

Starter Dough

• 200g water
• 200g wheat flour (type 700)
• 6g fresh yeast

Main Dough

• Starter Dough
• 250g wheat flour (type 700)
• 200g rye flour (type 960)
• 250g water
• 12g salt
• 10 honey
• 15g fresh yeast
• 2,5g carraway
• 5g bread spice

Instructions

Mix the ingredients for the starter dough. Let it rest at room temperature for an hour. Then place it and let it rest in the fridge for 12 to 24 hours.

For the main dough mix all ingredients together and let it rest at room temperature for halfe hour. Shape the dough into little balls, place them on a generously floured surface, cover them with a damp kitchen towel and let them rest for another half hour.

For a more beautifull look place them further appart so they will not touch after resting. If you decide to take the easy route, split the dough into 7 (not 6 as I did) pieces to form a propper roll loaf in the end.

In the meanwhile preheat the dutch oven to 250 degrees.

Bake the rolls for about 15 minutes covered at 250 degrees and 5 minutes uncovered on 200. Add 5 more minutes in case they are not golden yet.

For easier placement in the dutch oven I generousely floured a sheet of baking paper which I then placed in the dutch oven rather than placing each single roll in there per hand. For this however you do need to increase the baking time! Mine where just a bit underbaked. 3 minutes more covered and or 2 minutes more uncovered will solve the issue next time.

Next Time…

• dust the rolls with flour for the typical wachauer roll look