German Sourdough Brotchen Rolls

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Replaced the yeast with 150g sourdough starter.
Mixed the dough up yesterday around 730p
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SnF few times then roll into a ball.
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Put in glass, cover and in fridge over night.
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This morning great rise....(Yeah I know how some of you think...lol)
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Divided each into 75-80g rolls.
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Cover for 2-3 hours then bake.
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If my wife finds out where you live, you're going to be in trouble. She'll take all the bread.
 
Nice batch of buns. If your wife likes them maybe a double batch next time if they sell out at the market.?

Appears to be a stiff dough. I love a bulk in the fridge.
 
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