Spelt and Wheat Bread Rolls

Spelt and Wheat Bread Rolls

460 g whole wheat sourdough starter (100% hydration)

680 g whole grain spelt flour

800 g whole wheat flour

1000 g water

Combine the ingredients in a large mixing bowl and knead the dough. Set aside for 30 minutes (autolyse). Then mix in:

215 g chopped walnuts

25 g salt

Knead the dough, cover the bowl tightly and refrigerate for 12 hours. Remove the dough from the refrigerator. Flatten and divide the dough.

Stuff each piece of dough with a half of dried fig and shape into balls. Let proof at room temperature for 5-6 hours.

Bake for 20 minutes at 480 F at for 10 minutes at 450 F.

Submitted to Yeastspotting.

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