Simple Bread Rolls with Homemade Natural Yeast

1. 1

   I used a starter mixture made from 50ml natural yeast liquid (this time I used raisins) and 50g bread flour.

2. 2

   Add the water, starter mix, sugar, domestic flour, and salt to the bread maker in order, and start it on the dough making course!

3. 3

   Let it sit as-is after the dough course has finished (since it takes time for the homemade natural yeast to ferment).

4. 4

   After about 4 hours sitting at a room temperature of 27C, the first proofing is done.

5. 5

   Divide into 9 equal portions, and bench for 10 minutes.

6. 6

   Punch down the dough, roll back up, and let rise for the second time.

7. 7

   (It took about 2 hours in the oven for me.

8. 8

   It will vary according to the room temperature on the day you make it, so please keep an eye on it while misting with water from time to time.)

9. 9

   Once it has swelled to about 1.5 times the size, bake in the oven at 180C for about 16 minutes, and it is done.

* Per serving · 4 servings · Values may vary.

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