Dates And Figs Winter Rolls With Spelt

This month’s theme for Bread Baking Day, hosted by my friend Stephanie, is overnight recipes. Bread recipes in which the dough rests a whole night. So I immediately thought about my “discards” overnight spelt buns, which I came up with while preparing for another bread recipe and did not want to throw away my bubbling sourdough.

They involve no kneading and use precisely the amount of sourdough one generally has at hand when making the regular feedings. Since winter is almost here, I added dried figs and dates to the whole-spelt dough. Seriously yummy stuff (SCROLL DOWN FOR THE RECIPE).

DATES AND FIGS WINTER ROLLS WITH SPELT

you need: 

-185 g mature 100% sourdough starter

-300 g organic bread flour

-100 g organic whole spelt flour

-300 g water

-1 teaspoon marine salt

-½ teaspoon malt syrup

-75 g organic dried figs, chopped

-75 g organic dried dates, chopped

-water, spelt bran, and chia seeds to top the buns

how to:

-combine all the ingredients with a spoon and then by hand, without kneading

-let rest, covered, at room temperature for a hour, making folds every half hour

-transfer in the fridge and let rest overnight

-in the morning, take the dough out of the fridge and let rest at room temperature for 2 and 1/2 h making folds after the first 50 and 100 minutes.

-shape into assorted buns

-go fishing (I went to the park with my family) and let the buns rest, covered, for 2 and 1/2 h

-brush the buns with water and sprinkle with spelt bran or chia seeds if you like

-bake at 250 degrees (Celsius, 480 Fahrenheit) for 12-15 minutes then bake for further 12-15 minutes at lower temperature

CONSIDERATIONS: Letting bread rest overnight is very practical, especially if you want to bake on a Sunday afternoon. By mixing the ingredients and making a couple of folds the night before, very little remains to do the baking day and one can have a regular Sunday with family and friends rather than baby-sitting the dough all day long Definitely a technique I will use often. Thank you Stephanie for the interesting theme! And many thanks also to the generous Ninivepisces who reminded me of this event with her lovely chocolate buns.

This goes to YeastSpotting.