SERVINGS: 15
Ingredients
Poolish
- 100 g Strong white flour
- 100 g Water
- 1 g Fresh yeast
Main Dough
- 250 g Strong white flour
- 250 g Whole spelt flour
- 100 g Whole rye flour
- 480 g Water
- 14 g Salt
- 20 g Honey
- 20 g Olive oil
- 12 g Fresh Yeast
Instructions
Make the Poolish
A poolish is a type of preferment (or “old dough”) that helps give your bread more flavour and better oven spring.In a bowl, mix all the ingredients until combined. Cover with cling film and leave at room temperature overnight.Making the Main Dough
1. Mixing and Kneading The next morning, combine the poolish with the remaining ingredients and mix into a soft dough. Knead for about 10–15 minutes, until the dough becomes smooth and elastic.2. Bulk Fermentation Place the dough in a plastic container and leave it to ferment at room temperature. During this time, perform four stretch-and-folds every 15 minutes. This helps strengthen the dough and build a strong gluten network, which is important for achieving great volume in the oven.3. Shaping and Proofing Once the dough has doubled in volume, divide and shape it into rolls. I usually make each roll about 70 g, which is a perfect size for me, but you can adjust depending on your preference.If you like, you can coat the rolls with seeds. After shaping, cover them and leave to proof until they double in size.Baking
Bake in a preheated oven at 180°C for about 20 minutes.Bon appétit!