Rustic Sourdough Rolls with Almonds
Final Dough:
330 g rye sourdough starter (100% hydration)
660 g water
990 g whole wheat flour
I combined the ingredients and set them aside for 1 hour. In the meantime I soaked 130 g almonds in hot water for 30 minutes and then I peeled their skins. Then I added the almonds and 20 g of salt to the dough.
Dough
I kneaded the dough and I left to proof from 1:30 PM to 6PM.
Proofed Dough
I divided the proofed dough into 10 pieces and I put it on the baking sheets without shaping.
(Un)shaped Rolls
I let them proof for 1 hour and 30 minutes, then I baked them at 480 F for 15 minutes and at 400F for 10 minutes.
Submitted to Yeastspotting.
*the rolls were baked in Poland.
