Mixed Wheat and Rye Breakfast Rolls with Long Rise in the fridge
The dough for these breakfast rolls should be prepared the evening before and given a long long bulk rise in the fridge. I usually make the dough at 7 or 8 in the evening, give it a first bulk rise for max 2 hours with folding every hour.
After the first bulk rise I cover the dough airtight and put it in the fridge. There it stays until the next morning, about 8 to 10 hours.
The reason to let the dough sit for such a long time is twofold:
- the long bulk rise lets the yeast develop plenty of aroma (together with the sourdough starter)
- you don't have to get up that early :-)
The recipe of today is for a mixed breakfast rolls, I wanted crispy crunchy crust, with a a chewy and not too light texture. I made it following way:
- 180g wheat flour (type 550)
- 110g rye flour (type 1050 in Germany)
- 40g wheat sourdough
- 20g rye sourdough
- 125ml water
- 60ml soy milk
- 4g fresh yeast
- 10g olive oil extra virgin
- 7g coarse sea salt
Kneading for 5 minutes on lowest level on the Kenwood CookingChef, then 7 minutes on level 2.
Let it sit for 2 hours, covered with folding and turning 2 times. Cover the dough airtight and put it in the fridge until next morning
The next morning
After you woke up, get in the kitchen and remove the dough from the fridge and pre heat the oven on 250 degrees.
Sprinkle the surface with flour, not too much and put the dough on the surface. While cutting into 8 pieces, try not to remove the gas that has built up too much. Try to pull some rectangles and then like folding the dough take the outer edge and roll it towards you, aligning it with the edge on your end. press the edges together. Repeat it one more time.
For the final proof, take the rolls and put them with the seam downwards on a linnen. Let the proof there for about 40 to 45 minutes.
In the meanwhile boil some water, grind coffee beans and prepare a lovely smelling coffee for yourself and your Misses. Now its time to bring back the coffee to the bed and wait for the final proof to finish.
The oven should be well heated at around 250 degrees centigrade, baking for 10 minutes with steam. Let the steam go and turn down the heat to around 210 degrees, bake for another 12 to 15 minutes. Watch the oven rise and smell the fine aroma. If you want a darker crust, bake for 3 more minutes with the oven door open just a bit (I put in a wooden stick).