Ingredients
Scale
- 2–3 cups of bread flour
- 1/4 cup of warm water
- 1 tsp. yeast
- 1 tsp. salt
- 3 tbsp. sugar
- 2 eggs
- 1 1/2 cups of fed sourdough starter
- Cornmeal for the baking sheet
Instructions
- Sprinkle some yeast over warm water in a glass bowl.
- Let this stand for 10 minutes, while tiny bubbles form.
- Then sift 2 cups of flour, salt, and sugar into a large bowl. Add the yeast mixture, eggs, and starter, and mix well. Add the remaining flour, and stir well to ensure it is thoroughly incorporated. Transfer the dough onto a floured board. Knead the dough for 5 minutes, or until it is nice and elastic.
- Place the dough in a lightly greased bowl, cover with a damp towel, and place the bowl in a warm section of your kitchen, until it has doubled in size. This should typically take 1 to 1 1/2 hours. Transfer the dough to a floured surface and knead 8-10 times.
- Roll out the dough until it’s about 3/4 inch thick. Let the dough rest for 10 minutes. Then cut the dough with a floured biscuit cutter. Poke a hole in the center of each dough round. Make sure you don’t widen the holes. They should close up again during rising and baking.
- Dust the baking sheets with cornmeal flour to prevent sticking, then place the rounds 2 inches apart on the baking sheets. Let them rise until they’re light and puffy.
- Bake at 375 degrees Fahrenheit for 20-25 minutes, or until they’re golden brown.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: bread
- Cuisine: Austrian
Nutrition
- Serving Size: 1 roll
- Calories: 270 kcal
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 30 g
- Protein: 10 g
