Sourdough Rolls with Freshly Milled Flour

Ingredients

• 260 grams active sourdough starter ((about 1 1/2 cups))
• 370 grams hard white wheat berries
• 200 ml warm water
• 1 tsp honey
• 1 1/2 tsp sea salt

Instructions

1. 1

   --- Directions: ---

2. 2

   hydrate dough: Combine the starter, freshly milled wheat flour, water, and honey in the stand mixer bowl. Let it rest for 30 minutes.

3. 3

   Add salt and knead the dough: Add the salt and knead for 15 minutes over low speed. The dough will be tacky.

4. 4

   Let dough rise until doubled (about one hour).

5. 5

   Shape into balls: Divide dough into eight wedges and form into balls. Use a pastry mat; no flour is needed for shaping.

6. 6

   Place on cornmeal and rise again: Place the dough balls onto a parchment-lined sheet pan dusted with cornmeal. Rub the tops with flour and slash across with a razor blade or knife. Rise for another hour or until doubled.

7. 7

   Create steam in the oven: Preheat the oven to 450°F. Place a 13x9 pan filled with 1 inch of hot tap water onto the bottom rack of the oven and let heat up with the oven.

8. 8

   Bake sourdough rolls: Bake rolls for 15 minutes.