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)

1. Mix sponge and let ferment overnight at room temp (72F).
2. Mix all other ingredients and let sit for 5 to10 minutes.
3. Knead for 10 minutes.
4. Stretch the dough and fold letter-style from top to bottom and side to side.
5. Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
6. Divide into 12 even pieces (80 g each) and shape into balls.
7. Dust the balls lightly with flour (I use a sifter).
8. Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
9. Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
10. Preheat oven to 375F and bake for 8 minutes then rotate 180u0b0F Bake another 8 minutes or until 200F internally.
11. 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)