LONG CORN ROLLS

Home​ - made sourdough with Dide yeast, Wheat and Corn flour

​INGREDIENTS: 
​​
INGREDIENTS FOR THE NEW LEAVEN
​200 g corn flour​
150 g wheat plane flour
250 ml spring water (45°C)
15 ml DIDE Yeast - Liquid Fermented Starter

INGREDIENTS FOR THE SOURDOUGH
580 g the new leaven
600 g wheat plane flour
300 ml spring water (45°C) 

INGREDIENTS FOR THE SALTY WATER 
18 g salt
100 ml spring water (45°C)  

TIME:
​​
​Preparation Time - 21 hours (It's easy: 20 h waiting & 1 h work only)
Baking Time - 40 mins

BAKING - TEMPERATURE:
​​
​In heated oven 230°C, add a tray with water and after the bread. 
230°C - 20 min (with water) After 20 min remove the water and reduce the T°C
210°C - 15 min 
190°C - 5 min 

INSTRUCTIONS:

- 1 - Make the New Leaven (21 hours before you bake):

Add 250 ml warm Water (45°C) and 15 ml Liquid Fermented Starter - DIDE Yeast to mixing bowl.  Place 200 g Corn Flour and ​150 g Wheat Plane Flour in a container, after add the water with the DIDE yeast and stir well. Cover with lid and kitchen towel on the top of the container. Let it rest at room T 21 °C for 14 hours.

- 2 - Make the Salty Water:

Place 18 g Salt and 100 ml warm Water (45°C) in a container. Stir well and set aside.

- 3 - Make the Sourdough:

Mix the ready 580 ml  New Leaven with 300 ml warm water (45°C)  and stir well. Place 600 g plane Flour in a large mixing bowl and add the new leaven mixed with water.  Mix everything well until forms slightly sticky dough. Wet the dough and the mixing bowl with the salty water using your hands. Tip the dough into the bowl, cover (loose) with a lid and on top with kitchen towel. Let it rest at room T 21°C for 30 min. 

- 4 - Folding the Dough - 5 Folds:

Wet your hands and the worktop with salty water. Tip the dough onto the wet worktop & wet the dough with your hands. Every time you turn the dough wet your hands & the dough with salty water. Press with gentle flicks to stretch slightly and then folding it over on top of the dough in few folds. After turn over the dough and fold again. Do this a total of 5 times. Tip the dough into the bowl. Wet the bowl and the dough with salty water and cover with a lid and kitchen towel. Let it rest for 90 min.

- 5 - Stretching & Folding the Dough - 4 Folds:

Wet your hands and the worktop with salty water. Tip the dough onto the wet worktop and start pressing the dough making it thinner (it is smooth & stretchy). Wet the dough with salty water, after gently stretch it evenly, working your way around the edges until it is as thin as you can get it without tearing it (keep wet your hands and the dough till stretching the dough). After begin folding by grabbing some of the dough from the side and then folding it over on top of the dough in few folds. Turn over the dough, press with gentle flicks to stretch slightly and then folding it over again on top of the dough. Do this folding a total of 4 times. Wet the dough and tip it into the wet bowl. Cover with lid. Let it rest for 3 hours at room temperature 21°C. ​

- 6 - Shape the Long Rolls:

Take the dough out of the fridge. Sprinkle some flour on the worktop and turn the dough out on top. Divide the dough in 6. Grab the lip of the dough at the bottom, pull it gently up, then fold it over onto the centre of the dough. Repeat with the right and left side of the dough, and repeat with the top of the dough. Once you fold it down, grab the bottom lip again and gently roll the dough right-side up. Repeat to shape the 6 long rolls (average: 230 g each).

- 7 - Let the Long Rolls rise - Proofing:

Dust the top and the sides of the shaped buns with flour. Place kitchen towel in a floured shaping container. Use kitchen towel.  Dust the kitchen towel generously with flour, then place the long rolls on top, each separated in between with the kitchen towel. After cover all together with the kitchen towel. Let them rise at room temperature 21°C for 2 hours.

- 8 - Transfer and Score the Long Rolls: 

Tip the long rolls one by one onto floured baking tray so the seam-side is down. Use a fork to make small hols on the surface of the long rolls.

- 9 - Baking the Long Rolls:

Place smaller baking tray empty in the oven and heat to 230°C. Add 500 ml water into the heated tray and place it back in the oven. After place the baking tray with the long rolls in the oven (on the bottom of the oven) under the tray with water. Bake for 20 min. After remove the tray with water, reduce the oven temperature to 210°C and continue baking 15 min. Reduce the oven temperature to 190°C and bake another 5 min.

- 10 - Cool the Long Rolls completely:

Transfer the long rolls to a cooling rack to cool at least for 3 hours to room temperature before slicing and eating.

- 11 - Ready Long Rolls to eat and store:

Get delighted with 100% natural fermented buns with an authentic taste and wild bio nutritive. The long rolls will keep for up to a week out of the fridge (in a fridge up to 3 months). Store for a day in plastic as this will soften the crust. If you love crunchy crust place in a paper bag or a kitchen towel. 
EAT HEALTHY FERMENTED BUNS. 

Keep Baking & Enjoy ​

DIDE® YEAST