Sunday Rolls

Sunday Rolls

Yeasted Predough

125g (4.4oz) Wheat flour „Bread“
80g (2.8oz) Water
1/8 Teaspoon Dry yeast

Main Dough

Yeasted predough
190g (6.7oz) Wheat flour “Bread”
190g (6.7oz) Wheat flour “All Purpose”
230g (8.1oz) Water
3g (0.1oz) Dry yeast
7g (0.3oz) Salt
10g (0.4oz) Butter (soft)

Overview

Yeasted Predough Combine predough ingredients, incubate 16 - 20 hours at room temperature (22-24°C / 71-75°F)
Kneading Slow for 5 minutes, fast for 8 minutes (detaches from the bottom completely); for hand kneading 2-3 times longer
Bulk Fermentation 1 hour (24°C / 75°F), after 30 minutes stretch and fold
Shaping Cut 9-10 pieces (85g; 3oz) and shape oval
Final Fermentation 40 minutes (24°C / 75°F)
Scoring Flat cut along the roll; acute angle!
Scoring Sunday Rolls
Baking 20-25 minutes, 240°C (440°F) degreasing to 210°C (400°F), seam side down
Steam strong (1/4 cup), release after 8 minutes

Preparation and Baking

Combine the predough ingredients in a medium bowl and mix them until the water and flour is mixed completely (no kneading). Cover the bowl with cling foil or a plate and incubate for 16 – 20 hours at room temperature (22-24°C / 71-75°F).

Yeasted predough before fermentation Yeasted predough after 20h fermentation
Yeasted predough before fermentation Yeasted predough after 20h fermentation.

For the main dough, mix all ingredients of the main dough together with the predough in a big bowl (kitchen machine bowl) and knead for 5 minutes at the lowest step and 8 minutes at the second step of your kitchen machine. If you are kneading by hand, the time increases around factor 2 - 3. The ready dough detaches from the bottom completely, is soft and not sticky.

Cover the bowl with a plate or cling foil and incubate for 1 hour at 24°C (75°F). (bulk fermentation)

Bulk fermentation start Bulk fermentation end
Bulk fermentation start Bulk fermentation after 1 hour

Following bulk fermentation, place dough on a well-floured worktop and cut 8-9 pieces of 85g (3oz). Shape the dough pieces round first and then oval by stretch one site to the opposite site.
Place the rolls seam side up in a lightly-floured bakers couche or a kitchen towel, cover loosely with a kitchen towel so air does not dry the skin of the dough and let it rest for 35 - 45 minutes (22-24°C / 72-75°F; final fermentation).

After final fermentation

Preheat the oven to 240°C (440°F).

When ready to bake, turn over the rolls to a baking tray (seam side down) covered with parchment paper. The rolls are right side up and the seams are on the bottom. Score the rolls with a sharp blade like a bakers blade or sharp knife, slash quickly and confidently.

Scoring rolls

Spray water over the rolls and slide the baking tray in the oven and fill the oven with steam (1/4 cup water). After 8 minutes lower the oven temperature to 210°C (410°F) and open the oven door for a few seconds to let the steam escape. Bake for another 10 - 12 minutes until the crust is nicely brown.
For a brittle crust bake the rolls with a slightly open oven door for the last 5 minutes (clamp a wooden stick between the oven door).

Let the rolls cool uncovered on a cooling rack.




Time is Taste!