Sevillian Sweet Bun

• 2 cups sourdough starter @ 100% hydration
• 1 7/8 cups bread flour
• 1 5/8 cups all purpose flour
• 13/16 cup water
• 7/8 tablespoon fresh yeast
• 9/16 tablespoon salt
• raclette cheese optional

1. Mix the sourdough starter with bread flour and water.
2. Do not knead and let rest for about 45 minutes.
3. Add remaining ingredients. Knead well.
4. Roll out dough with a rolling pin, flip dough, turn 90u0b0, roll out dough and flip again.
5. Repeat steps about 10 times, leaving 5 minute intervals between every 3 stretches.
6. Shape dough into a ball and place in a bowl.
7. Cover with a cotton cloth and let rise for 45 minutes.
8. Divide into portions for rolls. Stretch dough and roll up carefully, sealing ends.
9. Tip: If desired, add filling, such as raclette cheese, before rolling.
10. Let rest for 45 minutes.
11. Cut rolls.
12. Bake in preheated oven for 10 minutes at high heat and steam.
13. Adjust oven temperature to 200u0b0C (approximately 400u0b0F) and bake for 10 additional minutes.
14. Remove rolls from the oven and cool on a rack.

hydration, bread flour, flour, water, fresh yeast, salt, raclette cheese

Taken from www.yummly.com/recipe/Sevillian-Sweet-Bun-2049681 (may not work)