I must admit that that I have lost that passion I used to have for bread baking. I have become lazy, I do not educate myself by reading books or blogs and I spent as little time as possible for kneading and observing a bread dough.
I still make bread only because I can’t imagine myself going to a store to buy a loaf. I can’t imagine our home without sourdough bread, without its unique smell, flavor and look.
Citrus Tea Bread Rolls
I had a few bags “Citrus Tea” at home. The main ingredient of that tea is dried citrus peel and artificial flavors. I didn’t want to drink the tea anymore so I tore the bags and remove their contents.
At Saturday evening I prepared rye sourdough starter:
2 tablespoons rye sourdough culture, taken from the fridge
319 g stone ground rye flour
405 g water
I mixed the ingredients in a food container, covered it with the lid and I left it for 18 hours.
Next day in the morning, in a large mixing bowl I combined dough ingredients:
662 g rye sourdough starter
770 g water
32 g “Citrus Tea”
1300 g whole wheat flourflour
and I set it aside for 1 hour.
Then I added:
24 g salt
and worked it through the dough. I gave the dough a few S&F in the bowl; the dough was very sticky. I covered the bowl with a dinner plate and I let the starter work for 6 hours. It was 4PM and I didn’t have any idea what to do with all of this bread dough. The dough looked great but was not strong and elastic enough to shape loaves and proof them in baskets. So I put the dough into refrigerator for another 4 hours.
It was 8PM and I had to do something with the bowl of dough. I preheated my oven to 500 F and I started shaping rolls. I put the shaped rolls to refrigerator while the oven was being preheated.
Th rolls were baked for 20 minutes at 460F and for 20 minutes at 400F.
The addition of citrus tea only gave the rolls only little citrus flavor and aroma.
Submitted to Yeastspotting and