Rolls and Baguette with Green Tea
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 16 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 150 g wheat flour (type 550)
- 50 g rye flour
- 200 g water
- 2 g yeast
For the dough:
- 500 g wheat flour (type 550)
- 200 g wheat flour (type 1050)
- 300 g tea, reen, prepared, cooled
- 12 g yeast
- 18 g salt
- 50 g flaxseed
- Flour for the work surface
- possibly polenta
- possibly lemon peel or orange peel, untreated, rubbed
- possibly lemongrass or ginger
Print Recipe
Pin Recipe Instructions
- For the pre-dough mix all the ingredients together well and cover with cling film and leave to rise overnight (approx. 12-16 hours) at room temperature.
- The next day, mix the flours together. Add the remaining ingredients and the pre-dough and knead well. Cover the dough and let rise for 1 1/2 hours.
- Then place the dough on the well-floured work surface and cut in half, one half aside. Halve the other half again, form an elongated loaf from the two halves and leave to relax, covered, for 20 minutes.
- In the meantime, take the other half of the dough and divide it into 7-10 parts. Grind each into a roll and place on the tray and cover. Take the two baguette dough pieces and shape each into a long baguette (about as long as a baking sheet) and place on the sheet. Cover too. Let the dough rise for another 1 1/2 hours.
- Preheat the oven to 220 ° C in good time. Cut the baguettes and rolls as desired, pour in well and bake for about 20 minutes.
- Tip: If you want, you can add a polenta crust to the rolls and baguettes after molding, brush the dough pieces with a little water and roll them in polenta.
- The dough can also be flavored with a lemon or orange or a bit of lemongrass or ginger.
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