Wholemeal Roll - Another attempt using the Water Roux Starter
2 bakes in a day. This wholemeal roll is a mixed of bread flour and wholemeal. Wanted to try something else for a change small rolls using the water roux starter, with 2 bites and they are gone. I didn't expect it to turn out so tiny, measured carefully at 40g per piece. Anyway, the most difficult I find is try to shape this. I read the instructions and
after the 5th ball, I think I got it. Shape the ball into a cone shape, roll flat into triangle, and roll it up from the bottom (wider part of the triangle). Give it a few roll to tighten it a little. Let it proof for about 1 hour, until it is puffy. I always wonder if I proof enough? Well, it had a good oven spring, and certainly the taste is pretty good, soft and sweet and a little salty. To read more: here's the link.