Sourdough Rye And Onion Rolls Pistolet Style Recipes

SOURDOUGH RYE AND ONION ROLLS (PISTOLET STYLE)

Steps:

• Mix sponge and let ferment overnight at room temp (72F).
• Mix all other ingredients and let sit for 5 to10 minutes.
• Knead for 10 minutes.
• Stretch the dough and fold letter-style from top to bottom and side to side.
• Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
• Divide into 12 even pieces (80 g each) and shape into balls.
• Dust the balls lightly with flour (I use a sifter).
• Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
• Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
• Preheat oven to 375F and bake for 8 minutes then rotate 180°F Bake another 8 minutes or until 200F internally.
• Cool on rack.

RYE SOURDOUGH BREAD

Steps:

• Day 1: To begin your starter, mix 50g of the flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Days 2, 3, 4 & 5 : Mix 25g flour with 25g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, covered with a tea towel, at room temperature for 24 hrs.
• Day 6: The mix should be really bubbly and giving off a strong smell of alcohol. A teaspoonful of the starter should float in warm water if ready. If not, continue adding 25g flour and 25g tepid water into the mixture daily until it becomes active.If your jar is becoming full, spoon half the mix out of the jar and continue. You now have rye starter, which is a malty flavoured base to sourdough bread. Keep it in the fridge (it will stay dormant) and 12 hrs before you want to use it, spoon half of it off and feed it with 100g flour and 100g water. Leave, covered, at room temperature.
• Tip 100g of the starter into a bowl and add 400g of tepid water. Whisk or rub the two together with your hands, don't worry if there are a few lumps. Add the flour and bring together (with a spatula or your hand) into a thick, sticky dough, making sure all the flour is mixed in, including any dry bits on the sides of the bowl. Cover with a damp tea towel and leave at room temperature for 2 hrs.
• Work the salt into the dough then leave, covered, for another 2 hrs.
• Heavily butter a 900g loaf tin. Dust the work surface with more rye flour, then scrape all the dough out. Mould the dough into a block roughly the same size as the tin and sit it in the tin. Press the dough down so it fills it completely and scatter the top generously with more flour. Leave the loaf out, uncovered, for 2 hrs until it's risen by about a quarter and gone craggy on the top, or leave it in the fridge, uncovered, overnight. This will give it an even deeper flavour.
• Heat the oven to 230/210C fan/gas 8 with a shelf in the middle of the oven and a shelf below with a roasting tray on it. Put the loaf on the middle tray and carefully pour a small glass of water into the roasting tray. Cook for 50-55 mins until hollow sounding when tapped. (The middle of the loaf will read 98C on a digital thermometer when ready.) Remove the tin and leave to cool on a wire rack for at least 4 hrs. Will keep for 3-4 days in an airtight container.

SOURDOUGH DELI RYE

Steps:

• Mix the sponge ingredients, cover and set at room temp until doubled in volume.
• Mix the dough ingredients into the sponge and, rest for 20 minutes. Dough will be very sticky. Rye doughs resemble wet cement. The rest will help a good deal with the stickiness.
• Knead by machine (recommended) or by hand for 8 minutes. Tip dough onto counter and stretch and fold the dough letter-style.
• Place dough in a straight-sided oiled container. Cover and ferment till double (1-1.5 hour or so at warm (80 F) temperature). Be sure it doubles in volume.
• Divide and shape into 2 loaves and place in bowls or bannetons or in a couche for support. Cover with oiled plastic and refrigerate immediately.
• Overnight, the loaves should rise about 50% in volume. Place on counter while preheating the oven with a water pan to 400°F.
• Glaze with an egg and 1 tsp water, slash the loaves, and bake at 375°F with steam for 12 minutes then remove steam pan and rotate loaves. For glossier finish, add more glaze. Bake for 30 more minutes until 200F internally. Cool on a rack.

SOURDOUGH ONION RYE BREAD

Steps:

• To proof your starter, feed it with equal parts of flour and water, cover loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).
• At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
• Saute onions in olive oil until they become translucent.
• Remove from heat and add butter, water and salt.
• Cool to lukewarm (85 degrees F) and stir into starter.
• Add the rye flour and mix well.
• Add the white flour gradually, until it is too stiff to mix by hand.
• Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
• Shape into an elongate loaf.
• Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours, or until about doubled in bulk (rising time will vary according to your starter, but it takes longer than breads made with commercial yeast).
• Preheat oven to 375 degrees F.
• Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
• Bake for 40 to 50 minutes.
• Remove from baking sheet and cool on wire rack.
• This bread could also be made using the dough cycle of your bread machine.