Rosemary Rolls and Rosemary Grissini

Rosemary Rolls and Rosemary Grissini

Refreshing the sourdough starter is necessary to keep it strong and alive.

These preparation have been creating to refresh my sourdough starter and avoid making “too much” bread when I don’t need it. It’s a simple way to refresh without spoiling material/food.

Last time I needed to refresh I decided to prepare grissini with rosemary taste and as the first batch was in the oven I decided to convert the second part into bread rolls.

For grissini I decided to prepare a dough with 60% (this means 60% water to flour weight) hydration as more water would make the dough to sticky.

For breads, especially if prepared in the Dutch oven as for no knead bread I prefer the 70% formula.

I started with the 100 g of starter, corresponding to the amount of 50 g water + 50 g (=ml) water.

Adding 100 g water and 200 g flour we get a total amount of 150 g water to 250 g flour; this is equal 60 % hydration (calculation: 150 / 250 *100)

From starter Addition Total
water 50 130 180
flour 50 250 300
Hydration % 100 60

 

For a softer preparation we can add 120 ml water + 200 g flour.

From starter Addition Total
water 50 125 175
flour 50 200 250
Hydration % 100 70

 

Rosemary Rolls and Rosemary Grissini

  • Servings: 4-6
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/ Rosemary Rolls and Rosemary Grissini

You need

  • 100 g sourdough starter, 100% hydration (If you don’t have it: replace with 50 g flour + 50 ml water and 1/2 teaspoon instant yeast)
  • 250 g flour (I added 180 g white plain flour + 70 g whole meal flour)
  • 130 ml luke warm water
  • 2 tablespoons fresh rosemary chopped
  • 1/2 teaspoon salt
  • Flour to dust

Procedure

  1. Combine sourdough starter with all the other ingredients except the flour to dust,
  2. Knead well, cover and let rest to rise until doubled in a warm place. Depending on the activity of the yeast this can take 2 hours to 6 hours.
  3. Divide the dough into two portions.
  4. Roll out the first portion on a well-floured surface to 2-3 mm thick. Cut with the pizza cutter into strips and place on a baking tray. Let rest about 30 minutes before baking.
  5. In the meanwhile cut the second half into 4 log portion for the bread rolls. Dust with flour, twist and place on a baking tray to rise.
  6. Preheat the oven to 180°C/350°F.
  7. Bake the grissini until they change the color, remove from the oven and place on a grid to cool down and finish to dry.
  8. Preheat the oven to 230°C/450°F when you see that the bread rolls are rising.
  9. Bake the rolls until the borders turn brown.

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