Rustikale Joghurtbrötchen / rustic yogurt rolls

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Rustic organic joghurt rolls with 38% whole wheat flour

Preferment (refer to  Wild Yeast / Wilde Hefe / Preferment / Vorteig)

• 156 g. (78 g. Whole Grain Wheat Flour, 78 g. Water)

Dough

• Preferment
• 240 g. Wheat Flour All Purpose (i use a mixture of swiss Zopfmehl and Halbweissmehl)
• 72 g. Whole Grain Wheat flour, freshly milled
• 300 g. Organic Yogurt, homemade
• 10 g. Salt

Preparation:
Stir together all ingredients except salt for 10 Minutes. Add Salt and mix for further 5 Minutes until the dough is smooth and not sticky anymore. Let it rest for 90 minutes - make two folds. Let it rest at cool room temperature (15 to 18 degree) over night (8 to 12 hours) - the volume should double.
Next morning, remove the dough carefully on a surface with flour and shape it to a rectangle whithout deflating it - be very carefully. Cut it in 8 pieces, move it on a baking sheet.
Let it finally rest for about 45 Minutes. Preheat the oven to 250 degree.
You can just dust it with flour and cut it right befor baking or cover it with Sesame Seeds or Poppy Seeds.
Bake at 250 degree with steam for 15 to 20 Minutes. Release steam after 15 Minutes.

Recipe with commercial yeast:

Preferment

• 38 g. Whole Grain Wheat Flour
• 100 g. Organic Yogurt
• 0,5 g. Organic Yeast

Mix together all ingredients and let it rest over night at romm temperature.

Hauptteig

• Preferment
• 240 g. All-Purpose Flour
• 112 g.Whole Grain Wheat Flour
• 300 g. Organic Yogurt
• 2 g. fresh organic yeast
• 10 g. Salt

Preparation like above.