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Crusty Continental (ish) rolls

Crusty Rolls with Sourdough starter for Flavour and Crunchy crust rather than a leaven

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Ingredients

450g Shipton Mill Canadian Flour

7g (1½ tsp) Instant Yeast

1 tsp caster sugar

1½  tsp salt

150g-200g of sourdough starter

240g water

Method

Add flour,yeast, sugar and salt to bowl give it a quick mix to disperse then add sourdough starter (the only reason the weight is 150g -200g is because i can never get it exact)

Add the water (i use a mixer you can knead by hand) mix on low spead for  (No2 on kitchenaid)

2 mins to bring together.Once a ball has formed mix on medium for 8 mins.(No 4 on kitchenaid)

Remove dough from bowl form into a ball, place in bowl seam side down and cover for 1-1½ hours.

Carefully remove dough from bowl and fold 2 or 3 times,devide dough into 9 (100g ish) pieces and shape into ovals.place on baking tray giving enough space to rise if you want them crusty all round, cover and let them rise for 1½ hours

Heat oven to 240°.remove cover and score across top of rolls lengthways, place rolls in oven i chuck a cup of water on a tray on the bottom of oven to create steam,bake for 12-15 mins

Added by: v8rick


Tags: Bread White Rolls photo1406

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