A FLAVOUR EXPLOSION OF SWEET, SALT AND SOUR(DOUGH).
We can’t stop eating this bread rolls. Made with our Sourdough Levain Mix, with added dried fruit and nuts. So simple. So flavorful. And amazing to eat with just (a lot) of butter. The slower the proof, the more chewy the crust.
- 400 g Levain Bread mix
- 440 g water (room temp)
- 10 g dark dark sirup (or sugar)
- 60 g chopped walnuts
- 60 g chopped dried apricot
- 60 g chopped cranberries
- 16 g olive oil
- 13 g salt flakes (or fine salt)
+ yeast according to your baking schedule (see below):
2 g yeast = 12 hours proof
3 g yeast = 8 hours proof
6 g yeast = 4 hours proof
12 g yeast = 2 hours proof
20 g yeast = 1hour proof
The above are all for room temp proofing.
Chop the nuts and fruits and put in a bowl, pour in all the water. Leave to soak for at least 5 minutes.
Measure up all the other ingredients (yeast as you wish according to your baking schedule).
Strain and pour over the water into a new bowl (all fruit and nuts now in the sieve) and dissolve the desired amount of yeast.
Add the sirap / sugar and dissolve.
Add half the flour mix and mix for a couple of minutes. Add the other half and mix for a couple of minutes. Add the oil and finally the salt.
With wet hands, shape 8 rolls of
130 g each and place on a baking sheet with (baking) paper. We build a little “tent” of plastic wrap with a tall glass in the middle and place another lower glass or cup with boiling water to keep it warm and humid.
Leave to proof as long as required with the amount of yeast you chose, remember to turn on the oven at 230 degrees C one hour before baking.
Place an empty steel pan / tray at the bottom of the oven.
Once ready to bake, preferably spray the buns with water. Also boil approx 1 dl of water, and once placing the rolls in the oven, pour in the hot water into the pan to create steam.
Immediately turn down the oven to 215 degree C and bake for 15 minutes. After 15 minutes take out the now empty metal pan/trey, turn around the baking sheet to get even heat, and bake for another 20 minutes.
Take out the rolls and leave on a grate to cool down. Enjoy
