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SOURDOUGH LIGHT MALT OR 3 MALT AND SUNFLOWER SEED ROLLS

These rolls are an enriched dough, really soft springy and so tasty. Also kind to your teeth. They also freeze really well if I can stop my husband eating them.

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Sourdough light malt or 3 malt and sunflower seed rolls
Remember to feed your sourdough starter 8-12 hrs before starting the recipe

Sourdough preferment
start the night before you want to bake.
25grams sourdough starter, last fed 8-12 hours ago
75 grams of Shipton’s Canadian very strong white flour
75 grams water approx 40c
Mix well, lightly cover with cling film and leave in a warm place for 12-14 hours till it looks light and bubbly  see picture below  

First stage
Mix 150grams of bubbly preferment with 100grams of Shiptons organic light malt flour or Shiptons organic 3 malt flour with sunflower seeds and 100grams milk at approx 40c, mix well to a creamy batter, leave in a warm place for 30-45 mins to get bubbly.

Second stage
350grams Shiptons organic light malt flour or Shiptons organic 3 malt flour with sunflower seeds
1 tsp sugar
1/2 tsp salt
120ml warm milk, 40c
1 egg
30grs sunflower oil
Batter from first stage mix
1teaspoon of Shiptons diastatic malt flour (this is optional but helps to give a softer crust.

Method
1. The next day, Add to the mixing bowl all the dough ingredients, to create a dough
2. Knead for 10 mins till dough is soft and pliable. I use a stand mixer with dough hook, 2 mins on low speed to incorporate all ingredients, then medium speed for 5 mins. - hold on to mixer as dough can unbalance it and the mixer may fall off the side- (as mine did!
3. Place dough in a greased bowl cover the bowl with a shower cap or clingfilm let it prove at a temperature of between 22-24c for three hours. No stretch and folds needed. 
4. Grease your tin well or line it with silicon liner. Tip the dough onto a clean bench, don’t knock it back. Cut into 8 even pieces. This is a sticky dough you may need to dip your fingers in water when shaping the rolls so the dough doesn’t stick to you. Shape the pieces into balls tucking the bottom under to create a smooth top. Place the balls seam side down onto a baking tray lined with baking paper.. Use a tin with sides to stop spreading too much. Leave some room around each roll as they will expand.
5. Cover the rolls with a damp tea towel and let them rise for a further 3 to 4 hours until doubled in size in a warm spot such as an oven that was preheated to 30°C then turned off.
6. Place the rolls into the cold oven, set temp 200c, place a pan of water on the base of your oven this will create a steamy atmosphere. bake for 27mins.
7. Cover the rolls with a tea towel when they come out of the oven this keeps the crust nice and soft.

 

Added by: Wendy Hadfield


Tags: Bread Malt Sourdough

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