The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Whole Wheat Sourdough Rolls

  • Pin It
kranieri's picture
kranieri

100% Whole Wheat Sourdough Rolls


second endeavor after coming back to my electric oven after a month of wood fired brick oven adventures. delicious little rolls for pretty much anything, for me it was a dinner roll.


pretty good rise for a 100% whole wheat, but that seems to be the standard since switching to natural leaven, open crumb, super moist. i was quite pleased. the crust was pretty good too even for the electric oven, although my heart still has a brick oven sized hole...


 


 

Comments

photojess's picture
photojess

you called them dinner rolls...how big are they actually?  It's hard to tell in the picture.


Is that the recipe from online here?

kranieri's picture
kranieri

the rolls are like. i dunno about 160 grams a piece, the recipe my own thing i suppose. pretty much your generic naturally leavened whole wheat. im still working on figuring out the idiosyncracies of my starter, so im having trouble using new recipes other than the one i have worked out so far. im having issues using it with other recipes

Sattva Bakery's picture
Sattva Bakery

what was the hydration on your rolls.  i am having trouble getting whole grain rolls, especially if i use sourdough, that do not fall in one of two categoris


1) flat


or


2) very dense and small


 

kranieri's picture
kranieri

well i use 83 percent hydration at a consistent ration by weight of 6:5 flour to water, with a good hard winter wheat. regular whole wheat flour just doesnt have enough protein to make a strong internal structure

Sattva Bakery's picture
Sattva Bakery

and you used a whole wheat sourdough...very nice.  i live in sweden and the flour i have does not say what kind of wheat it is made of, but it has 9% protien.  however my whole grain spelt is 12% protein (the lacking protein in the wheat seems to be made up by 3% more fiber than is contained in the spelt).