Ingredients
Scale
Starter
- 75 g water
- 75 g strong white wheat flour
- 1 heaping tablespoon of your (active) sourdough starter
Dough
- all of the above starter
- 400 g strong white wheat flour (100%)
- 150 g milk (37.5%)
- 1 egg
- 1 egg yolk
- 40 g of caster sugar (10%)
- 7 g salt ( 1.75%)
- 130 g butter, cubed and slightly soft but still cold (32.5%)
Filling
- 150 g roasted and ground hazelnuts
- 180 g melted dark chocolate
Instructions
- In the morning, prepare your sourdough starter. Mix 75 g of white wheat flour, 75 g of water, and 1 heaping tablespoon of your base sourdough starter. Leave it to ferment until risen, puffed, active and bubbly. This may take from 4-12 hours, depending on the temperature and strength of your starter.
- In the evening/late afternoon mix the dough. First, dissolve your entire starter in 150 g of milk. Add all other ingredients, except for the butter. Mix everything together. If the dough feels dry, don’t be tempted to add much of additional liquid – mixing in the butter in the following phase will soften the dough. Knead the dough for 5-6 minutes and then leave it to rest for 15-20 minutes.
- Next, knead in half of the butter quantity. Once completely integrated, add and knead in the other half. Knead the dough for 8-10 minutes (it is advisable to use mixer) until smooth. Shape the dough into ball and place it into clean bowl. Cover with plastic wrap and leave to ferment overnight in a cool place until almost doubled in volume. Keep an eye on the dough, you don’t want to overproof it.
- When the dough is ready, put it in the fridge for at least 1 hour, preferably more. This is an important step which will enable easier (non-sticky) shaping afterword.
- When you are ready to shape the rolls, prepare the filling. Mix the roasted and ground hazelnuts (I roasted them for 15 minutes at 160°C) and melted chocolate. Also, take your dutch oven (or any other round pan) and grease it with butter and lightly dust it with flour.
- Roll the dough to be 5 mm thick or 30×45 cm (12×18 inch) wide. Drop the filling across the rolled dough and spread it thinly, leaving 1 cm (½ inch) space from all sides.
- Roll the dough from the longest side in the direction away from you to get a log. Cut the log into pieces using a sharp knife or a piece of thread. Place the rolls into the pan.
- Leave the dough to rise at room temperature until puffed. This step is temperature depending, it can take anything from 1 to 3 hours.
- 30 minutes before the baking, preheat the oven to 200°C (375°F) or 180°C (356°F) with the fan oven. When the dough is ready, put the pan oven into oven and bake the rolls until well baked, 30-40 minutes.
- Leave to cool slightly on the rack. Best when eaten warm.
Notes
- The dough for these rolls was prepared in the evening, left to rise overnight, put in the fridge to consolidate, shaped in the morning, and left to rise at room temperature. The rolls were baked on the second day.
- Baker’s percentages are put in brackets if you would like to scale up or down the formula.
- Prep Time: 16 hrs 36 mins
- Cook Time: 55 mins
- Category: bread
