Durum Barley WW Egg Rolls
These came out quite well and were perfect for sandwiches and burgers or just as a dinner roll with some butter. The maple syrup gave it just enough sweetness and the butter and egg yolks provided some softness.
Here is the link to the BreadStorm files:
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. You can use it immediately in the final dough or let it sit in your refrigerator overnight.
Main Dough Procedure
Mix the flours and the water for about 1 minute. Let the rough dough sit for about 20 minutes to an hour. Next add the levain, and the rest of the ingredients and mix on low for 4 minutes. You should end up with a cohesive dough that is slightly tacky but very manageable. (Note: if you are not using fresh milled flours you may want to cut back on the water) Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape into rolls. I made these around 150 grams each.
The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most. Let the dough dictate when it is read to bake not the clock. Before baking, brush with an egg wash or melted butter and add any toppings desired. I use black sesame seeds and toasted onions.
Around 45 minutes before ready to bake, pre-heat your oven to 450 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven. (Note: you can bake these without steam if desired, but I find mine turn out better with the steam).
Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
Lower the temperature to 425-430 degrees. Bake for 20-25 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack for at least 1.5 hours before eating if you can control yourself!
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