Hearty seeded rolls with pre-dough and soaker
Good morning rolls from Lutz Geißler
Ingredients
- 125 g water (cold)
- 25 g whole rye flour
- 100 g wheat flour (type 550)
- 0.125 g fresh yeast (pea-sized)
- 50 g pumpkin seeds (roughly chopped)
- 50 g sunflower seeds
- 25 g flaxseed (ground)
- 25 g rolled oats (large flake)
- 125 g water (cold)
- 185 g Milch (5 °C)
- entire pre-dough
- 375 g wheat flour (type 550)
- 3.5 g fresh yeast
- 10 g Butter (5 °C)
- 10 g salt
- 5 g sugar
- entire source section
- 50 g rolled oats
- 50 g sunflower seeds
- 25 g flaxseed
Method
- For the pre-dough, mix all ingredients and let it mature for 12–16 hours at room temperature.
- For the soaker, mix all ingredients and let it soak for 12–24 hours.
- For the main dough, combine all ingredients and mix for 5 minutes on the lowest speed and 6–8 minutes on the second speed until a smooth dough forms. Add the soaker and mix it in (dough temperature approximately 26 °C).
- Let the dough rest for 8–12 hours at 6–8 °C. During this time, it should increase in size by about half to double.
- Gently place the dough onto the work surface that has been densely sprinkled with the seed mixture.
- Cut off 9 rectangular dough pieces of 120 g each using a moistened dough scraper (photo 1, p. 69).
- Place the dough balls, seeded side up, on baking paper and let them rest for another 30–45 minutes at room temperature. In the meantime, preheat the oven, including the baking stone, to 230 °C.
- Bake at 230 °C for 20–22 minutes with steam.
These rolls, based on Lutz Geißler's recipe, bring together the best of three worlds: an aromatic pre-dough, a moist soaker with grains, and a crispy seeded crust. One bite and you'll understand: true craftsmanship takes time – and is worth it with every bite.
pre-dough
- 125 g
Water (cold)
- 25 g
Roggenvollkornmehl
- 100 g
Wheat flour (Type 550)
- 0,125 g
Source piece
- 50 g
Pumpkin seeds (roughly chopped)
- 50 g
Sunflower seeds
- 25 g
Flaxseed (ground)
- 25 g
Large-flake oat flakes
- 125 g
Main dough
- 185 g
Milk (5 °C)
- 375 g
Wheat flour (Type 550)
- 3,5 g
Fresh yeast
- 10 g
Butter (5 °C)
- 10 g
Salt
- 5 g
Zucker
Seed mixture
- 50 g
oatmeal
- 50 g
Sunflower seeds
- 25 g
For the main dough, mix all ingredients for 5 minutes on the lowest speed and 6-8 minutes on the second speed until smooth.
Process the dough. Add the soaker and mix it in (dough temperature approximately 26 °C).
Let the dough rest for 8–12 hours at 6–8 °C. During this time, it should roughly halve to double in size.
enlarge.
