Sour Dough Starter and Bread Rolls

Sourdough Starter

Quantity - 5 Portions

Appliance Required: CombiSlim Combination Oven Oven

Ingredients

• 250g Rye Flour

• 250g Durum Flour

• 250g Plain Flour

• 750g Water 

Preparation

1. Mix all ingredients together, store in a plastic container with a lid. Leave a corner of the lid open so the mix can get some air.

2. Let it sit in room temp for 2-4 days until sour

3. Mix it daily.

After fermenting the sourdough mix can be used to make sourdough rolls or rye bread. The mix can also be frozen down for use in the future.

Chef’s Tip: It’s great to always have sourdough ready in the freezer so you can make fantastic bread whenever you feel like it. You can also use the previous mix to add to future mixes.

Sourdough Bread Rolls

Ingredients

• 10g Yeast

• 200g Sourdough Starter

• 400g Water

• 450g Plain Flour

• 150g Wheat Flour

• 20g Salt

Preparation

1. Mix yeast, sourdough water, plain flour and wheat flour in a mixing machine. Use the dough hook and mix at full speed for approx. 10 mins or until the dough no longer sticks to the hook.

2. Let the dough stand for 2 minutes in the mixing bowl

3. Add the salt to the mix and mix well.

4. Transfer the dough to containers pre-sprayed with fat spray and store in fridge overnight

5. The dough will rise to 3 times the size overnight. Flour a work surface, turn out the dough carefully keeping the air in the dough. Cut into rustic bread rolls

6. Lay on 20mm Houno non-stick trays.

7. Bake the bread using the following cooking steps:

   1. Preheat - 270°C - 1 minute

   2. Insert bread into oven (Tray Recommendation: Houno’s baking tray smooth non-stick 1/1 GN)

   3. CombiSmart - 250°C - 100% Fan Speed - 90 Humidity - 2 minutes

   4. Hot Air - 250°C - 100% Fan Speed - Closed exhaust - 3 minutes

   5. Hot Air - 210°C - 100% Fan Speed - Closed Exhaust - 12 seconds - manual steam injection - 3 minutes

   6. Hot Air - 200°C - 100% Fan Speed - Closed Exhaust - 10 seconds - manual steam injection - 3 minutes

   7. Hot Air - 220°C - 100% Fan Speed - Open Exhaust - 3 minutes

   8. Remove from oven and enjoy!

Chef’s Tip: The dough can also be used to make loaves or baguettes