Usually I bake scones on sunday mornings for breakfast, but last night I got the brilliant idea to make little bread rolls to prove over night and bake off in the morning. I was well impressed by how easy it is to get perfect bread with very little work involved; the little rolls did not look much to the world last night but this morning they came out of the oven looking great, and the taste was even better.
Day one
8 grams fresh yeast
125ml cold water
150 grams strong flour, white
4 grams salt
1/2tsp honey
25 grams sunflower seeds, lightly toasted in a hot, dry pan
Dissolve the yeast in the water and add honey, seeds and flour. Mix until it forms a dough and add salt. Knead the dough with a little oil on your hands until it is elastic and easy to work. Divide into 8 pieces, form little balls and place on a baking tray lined with baking paper. Cover with clingfilm and let prove over night in the fridge.
Day 2
Take the tray out of the fridge and let prove in roomtemperature for about 30 minutes. Bake in the middle of the oven on 225C for 10-12min with a tray of water in the bottom of the oven.
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