400 g rye sourdough starter (50 g rye sourdough culture+220 g water+200 g stone ground rye flour, fermented for 8 hours)
404 g caramel beer (0.5% alcohol)
998 g whole wheat flour
In a large bowl, I combined the ingredients and set the dough aside for 30 minutes. Then I mixed in :
102 g water
18 g salt
I kneaded the dough, covered it and let it ferment from 11PM to 5M. In the morning I shaped the rolls and topped it with sunflower seeds. I let them proof for 1 hour and then I turned on the oven to preheat it to 500 F. I baked the rolls for 25 minutes at 470 F.
Submitted to Yeastspotting.
*the rolls were baked in Poland