Sourdough Rye and Onion Rolls (Pistolet Style) Recipe

Ingredients

• 50 g sourdough starter (1/4 cup)
• 45 g bread flour (1/3 cup)
• 125 g rye flour (1 cup)
• 175 g water (3/4 cup)
• 1/4 onion (finely chopped)
• 356 g bread flour (2 3/4 cup)
• 143 g water (5 oz)
• 9 g salt (1 1/2 teaspoons)
• 9 g instant yeast (1 tablespoon)
• 9 g sugar (1 1/2 teaspoons)
• 20 g oil (1 1/2 tablespoons)

Instructions

1. Mix together 50 g sourdough starter, 45 g bread flour, and 175 g water in a bowl, then let it ferment overnight at room temperature (about 72°F).
2. The next day, combine the remaining ingredients: 356 g bread flour, 143 g water, 9 g salt, 9 g instant yeast, 9 g sugar, and 20 g oil in a large mixing bowl.
3. Allow the mixture to sit for 5 to 10 minutes to let the flour hydrate before kneading.
4. Knead the dough for about 10 minutes until it’s smooth and elastic. Don’t be shy; channel your inner baker.
5. Stretch the dough out and fold it letter-style—first from top to bottom, then side to side—to develop some structure.
6. Cover the dough and let it rise until it has increased in size by about 1.5 times, which should take around 45 minutes to 1 hour.
7. Once risen, divide the dough into 12 even pieces, each weighing approximately 80 g, and shape them into little balls.
8. Dust the balls lightly with flour using a sifter to keep them from sticking.
9. Using a straight spoon handle or a dowel, gently press into the rolls to create a division without cutting them completely in half.
10. Cover the rolls with oiled plastic wrap and allow them to rise until they are about 50% larger, which should take about 30 minutes.
11. Preheat your oven to 375°F and bake the rolls for 8 minutes, then rotate them 180°F and bake another 8 minutes or until they reach an internal temperature of 200°F.
12. Once baked, cool the rolls on a wire rack to let them breathe.