Now and then it’s nice to use some different flour variations. My sourdough starter is usually rye-based, and I generally bake with plain wheat flour (00), and coarse rye and wholewheat flours, depending what I’m in the mood for. This time I added barley flour, which gives a nice, slightly nutty flavour. Just a small batch of dough, so we could have bread rolls for dinner and some left over for breakfast the next day.
Barley sourdough bread rolls, round one
180 g sourdough starter (100% hydration)
70 g barley flour
60 g wholewheat flour
240 g plain flour
1/2 tsp salt
200-240 g water
Mix ingredients and knead well, by hand or with a stand mixer, until dough comes together and is stretchy and slightly glossy. You might need more water, depending on your flour. Cover and let dough rise until doubled; how long depends on your starter and kitchen temperature. It took my dough about three hours in a warm kitchen.
Fold dough a few times and knead slightly. Split dough into 9-10 parts and shape into bread rolls. Put them on a baking paper-covered tray, cover with a kitchen towel and let rise for an hour or two, you will see them rising. When ready to bake, heat oven to 220C and brush bread rolls lightly with water just before they go into the oven. Bake 15-20 minutes on middle rack until golden and done. Cool on rack before slicing.
Hey presto! This was a simple dinner: freshly baked and still warm bread rolls with melting butter, and smoked salmon, scrambled eggs and Norwegian cucumber salad.
Notes: these were a little dense, though tasty, so I will try these again with slightly different flour ratios. Maybe also a little yoghurt?