Wheat and Rye Rolls

Ingredients

• 375 g / 13.2 oz of all-purpose wheat flour
• 95 g / 3.4 oz of rye flour
• 305 g / 10.8 oz of water, cold
• 10 g / 0.35 oz of salt
• a hazelnut-sized ball of fresh baker’s yeast
• 15 g / 0.5 oz of distilled white vinegar
• 15 g / 0.5 oz of vegetable oil

Equipment

• 2 same-size baking sheets. Alternatively a large, rectangular casserole dish with a lid.

Method

1. Prepare the dough: In a large bowl combine wheat and rye flour. From the measured out water set aside about 3 – 4 tablespoons and dissolve the yeast in it. Add salt to the rest of the water, dissolve the salt in it and add to the flour. Finally, add the dissolved yeast to the flour mixture. Using your hand combine all ingredients by kneading the dough until it is smooth and slightly sticky. If necessary scrape the sides of the bowl and incorporate the scrapings into the dough. Knead and form the dough into a tight ball then cover the bowl airtight with a lid or aluminum foil (the surface of the dough is not supposed to dry out). Set the dough aside to rest and mature for 24 hours at room temperature (at least 22°C / 72°F).

2. Stretch and fold: During those 24 hours stretch and fold your dough every 8 hours (first time after 8 hours of resting and again after 16 hours of resting). To stretch and fold your dough first dip your hand in water. It will prevent the dough from sticking to your hand. Then push your hand deep under the dough, pull the dough to you and fold it over the rest of the dough. Repeat the process from all sides until the whole dough is folded and lies round and tight in the bowl. After each stretching and folding cover the bowl again and set aside.

3. Divide and shape: Transfer the dough onto a well-floured workspace. Gently stretch the dough into a rectangle. Using both hands, slightly lift the right side of the dough and fold it one-third of the way across the rectangle. Repeat on the left side. Carefully lift and fold top and bottom sides in the same manner. Using your fingertips very gently press all over the surface of the dough to make it evenly thick. Using a dough scraper cut the dough lengthwise in half.  Divide each half into 4 or 5 equal squares. Form each square into a tight ball by folding the corners down to the center, then gently stretching the surface downward. Place each roll, seam side down, on a floured dish towel, cover with a second dish towel and set aside to proof for 1 hour.

4. Preheat the oven, with the baking sheets in it, to 250°C / 485°F.

5. Bake: Cut a sheet of parchment paper to fit the baking sheet. Place the rolls, seam side up, on the parchment paper, leaving space in between. Take the hot baking sheets out of the oven, pull the parchment paper onto the hot baking sheet and cover with the other baking sheet (like two shells). Put it in the oven, reduce the heat to 230°C / 445°F and bake for 20 minutes. After 5 minutes take off the top baking sheet and continue baking. Let the rolls cool on a cooling rack. Repeat the baking process with the remaining rolls. Allow the baking sheets to heat up again before the second round.