Today we are to lazy to cook so we shall have bread with butter and different spreads.
I made my everyday SD bread as per usual and also SD hybrid rolls.
They are so good.
They will be soft on the top but crisp on the bottom and light and fluffy on the inside.
Due to the crips bottom the rolls, that is light as a feather can carry a good weight of all kind of topping, from sweet to savoury.
The bread was made with
150g 80% hydration starter
400g warm water
400g wheat flour
200g wholewheat flour
2Tbsp olive oil
Kneaded in the mixer for approx. 7 minutes and kneaded by hand for a further 7 minutes.
Formed into a ball and put in a lightly oiled bowl to rise for 4 hours, shaped, put in banneton and put in the fridge 12 hours.
Baked straight from the fridge in preheated oven and dutch oven on 250 C for 30 minutes with the lid on and 20 minutes at 200 C with the lid off.
100g 80% hydration starter fed or unfed , whatever you have at hand.
14g fast acting dry yeast
450g warm water
400g wheat flour
200g wholemeal flour
1Tbsp dark treacle
1 Tbsp caraway seeds * optional *
2 Tbsp olive oil
Have 120g of wheat flour and 20g of wholewheat flour at hand in case you need to add some more if the dough is to sticky.
Knead in your stand mixer for approx. 10 minutes, form into a ball and let rise in a lightly oiled bowl for 1 1/2 hours.
Turn out on the working surface and weigh and divide into your individual rolls.
Place your rolls on a baking tray/s lined with parchment paper, put in large plastic bags and let rise for 45 minutes.
While they rise preheat your oven to 250 C.
Brush your rolls with a mixture of 1 egg and 1Tbsp of water.
Bake the rolls for 5 minutes on 250C , turn down the heat and bake for a further 20-25 minutes on 200C.
Let them cool * if you can * and enjoy.
The treacle gives those rolls the special malted and sweet/ish flavour and of course , a nice colour.
My Son had 2 rolls with butter and scrambled egg. * drooling *