Telto Rolls with Wheat Sourdough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg wheat flour, type 550
- 10 g bakin malt
- 10 g sourdouh (wheat sour), powder form
- 20 ml oil
- 40 g yeast, fresh
- 20 g salt
- 600 ml water, 25 degrees
Print Recipe
Pin Recipe Instructions
- Put the ingredients for the dough in a bowl and mix well. Knead well with the kneading machine or your hands until everything loosens from the bowl. Cover the dough and let it rest for 20 minutes at 30 ° C. Work the dough well with your hands and divide 20 dough pieces of approx. 80g each. Shape balls and place them on a floured cloth. Cover with foil for 10 minutes. Then lightly dust the dough pieces with flour and cut them lengthways to prevent them from bursting during the baking process. Line two baking sheets with baking paper and place the dough pieces on top. Cover the dough pieces again with foil and let stand for another 10 minutes at 30 ° C.
- During this time, preheat the oven to 230 ° C.
- Now spray the dough pieces with water so that they are nice and wet all around. Moisten the tray as well.
- Bake the rolls in the preheated oven for 18-20 minutes at 230 ° C top / bottom heat until they are golden brown. Bake the trays individually. Keep the second tray in a cool place.
- If you want to use hot air, heat 30 ° C less. Then both trays can bake at the same time.
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