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Sourdough Rye and Onion Rolls (Pistolet Style)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)781.7457
Energy (kCal)30251.32
Carbohydrates (g)6386.3888
Total fats (g)125.786
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix sponge and let ferment overnight at room temp (72F). | 2. Mix all other ingredients and let sit for 5 to10 minutes. | 3. Knead for 10 minutes. | 4. Stretch the dough and fold letter-style from top to bottom and side to side. | 5. Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour). | 6. Divide into 12 even pieces (80 g each) and shape into balls. | 7. Dust the balls lightly with flour (I use a sifter). | 8. Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces. | 9. Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes). | 10. Preheat oven to 375F and bake for 8 minutes then rotate 180°F Bake another 8 minutes or until 200F internally. | 11. Cool on rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sourdough starter 50 g 44.5 0.0 9.9 0.25
    bread flour 45 22255.65 4471.4745 738.567 102.339
    rye flour 125 g 406.25 85.7875 19.8875 2.775
    water 175 0.0 0.0 0.0 0.0
    onion 1/4 chopped 16.0 3.736 0.44 0.04
    bread flour 356 22255.65 4471.4745 738.567 102.339
    water 143 0.0 0.0 0.0 0.0
    salt 9 - - - -
    yeast 9 99.9 11.0268 12.8952 0.486
    sugar 9 7253.82 1814.364 0.0 0.0
    oil 20 g 175.2 0.0 0.055999999999999994 19.896

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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