Sourdough Rye And Onion Rolls (Pistolet Style)
- Starter sponge
- 50 g sourdough starter (1/4 cup)
- 45 g bread flour (1/3 cup)
- 125 g rye flour (1 cup)
- 175 g water (3/4 cup)
- 1/4 onion (finely chopped)
- Dough
- 356 g bread flour (2 3/4 cup)
- 143 g water (5 oz)
- 9 g salt (1 1/2 teaspoons)
- 9 g instant yeast (1 tablespoon)
- 9 g sugar (1 1/2 teaspoons)
- 20 g oil (1 1/2 tablespoons)
- Mix sponge and let ferment overnight at room temp (72F).
- Mix all other ingredients and let sit for 5 to10 minutes.
- Knead for 10 minutes.
- Stretch the dough and fold letter-style from top to bottom and side to side.
- Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
- Divide into 12 even pieces (80 g each) and shape into balls.
- Dust the balls lightly with flour (I use a sifter).
- Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
- Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
- Preheat oven to 375F and bake for 8 minutes then rotate 180u0b0F Bake another 8 minutes or until 200F internally.
- Cool on rack.
starter, sourdough starter, bread flour, rye flour, water, onion, dough, bread flour, water, salt, yeast, sugar, oil
Taken from www.food.com/recipe/sourdough-rye-and-onion-rolls-pistolet-style-503081 (may not work)