Alsatian bread roll

Alsatian bread roll
Quantity Ingredient
500 g Wheat Flour Type 1050
1 tsp Salt
1 tsp Dry yeast
65 g Dried sour dough
0,4 l Water

For Alsatian rolls mix flour, salt, yeast and sourdough. Gradually knead in the water. Cover the dough and leave to rise for 30 minutes in a warm place. Knead and leave to rise for 20 minutes. Knead the dough and let it rise for 10 minutes. Cover the dough for Alsatian rolls and let it rise overnight in the refrigerator. The next day, tilt the dough onto a lightly floured work surface and let it rest for 60 minutes. Divide into 9 pieces with a spatula, roll into balls, cover with a cloth and leave to rise for 30 minutes. Press the balls flat to form a square. Drive the corners to the middle and form a ball again. Repeat the procedure four times. Roll long Alsatian rolls, place them on two baking trays with the crease facing upwards and sprinkle with flour. Let the Alsatian roll rest for 60 minutes covered. Place a casserole dish with water on the lower rail in the oven and preheat to 250° C circulating air. Insert both trays, reduce the temperature to 200° C and bake Alsatian rolls for 35 minutes.

Servings: 9, Difficulty: 
Preparation time: 1 hour, Total duration: 2 hours

All data per serving:
217 kcal
42 g
7 g
1 g

(C)opyright by Marions Kochbuch