Gluten-free sourdough dark rolls
1st day of fermentation
- 150 g Bread mix dark Liana
- 200 g water
- 2 spoons of yeast
2nd day
- 50 g Bread mix dark Liana
- 80 g Bakery mix Liana
- 20 g of flax flour
- 1 teaspoon of salt
- 1 spoon of oil
- 1 tablespoon of whole flax seeds
- 50 ml lukewarm milk
- 1 teaspoon of sugar
- 30 ml of water
Appendices
- Liana rice flour for sprinkling
1. Prepare the leaven from the ingredients from the first day. Mix bread mix dark, water and yeast in a bowl with a spatula. Cover with foil and let rise in a warm place for about 12-15 hours.
2. Put the yeast and ingredients from the second day into the food processor. Knead the dough for 5-7 minutes.
3. Transfer the dough to a board sprinkled with rice flour. Mix and form a non-sticky loaf.
4. We form a cylinder, which we divide into 5 parts (each part approx. 140 g).
5. We knead the loaves from each part and continue to shape the rolls.
6. Place them further apart on a baking sheet lined with baking paper.
7. Cover with foil and let rise in the heat for 5-6 hours until they are nicely puffed up.
8. Boil 3 dcl of water. Heat the oven to 230°C and place a baking sheet in the bottom, which will be used for steam. Spray the rolls with water, put them in the oven and pour boiling water on the bottom tray. Bake for 15 minutes.
9. Then remove the bottom tray, spray the rolls with water again. Reduce the temperature to 200°C and bake for approx. 20 minutes. 10 minutes before the end of baking, sprinkle with water once more. After baking, leave to cool on a wire rack.
1st day of fermentation
- 150 g Bread mix dark Liana
- 200 g water
- 2 spoons of yeast
2nd day
- 50 g Bread mix dark Liana
- 80 g Bakery mix Liana
- 20 g of flax flour
- 1 teaspoon of salt
- 1 spoon of oil
- 1 tablespoon of whole flax seeds
- 50 ml lukewarm milk
- 1 teaspoon of sugar
- 30 ml of water
Appendices
- Liana rice flour for sprinkling
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