Sourdough Rye and Onion Rolls (Pistolet Style) Recipe
A sourdough variation of Recipe #416868. Preparation time doesn't include the starter preparation.
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Cooking tools:
- Kitchen scale
- Instant-read thermometer
- Sifter
- Dowel
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Baking sheet
- Cooling rack
- Plastic wrap
Ingredients
- 50 g sourdough starter (1/4 cup)
- 45 g bread flour (1/3 cup)
- 125 g rye flour (1 cup)
- 175 g water (3/4 cup)
- 1/4 onion (finely chopped)
- 356 g bread flour (2 3/4 cup)
- 143 g water (5 oz)
- 9 g salt (1 1/2 teaspoons)
- 9 g instant yeast (1 tablespoon)
- 9 g sugar (1 1/2 teaspoons)
- 20 g oil (1 1/2 tablespoons)
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