Apple sourdough bread rolls.

Since Charlie is taking a long weekend vacation in Colorado with friends from work, I am not cooking much. I made some apple sourdough bread rolls but all I made with the one I ate is a bun for a hamburger.

Apple Sourdough Bread Rolls

Makes 6 small bread rolls

110g sourdough starter (100% hydration)-3.88 oz
220g grated apple (2 medium size apples, peeled and finely grated)
300g flour (2/3 AP white + 1/3 wholemeal)-10.5822 oz
1 tbsp salt

In a large bowl mix together the sourdough starter, the grated apple and the flours. On a work surface knead the dough for 8 minutes. Add the salt and knead for two additional minutes. Shape the dough into a ball and leave it to rest at room temperature for 8 hours or overnight in a greased bowl covered with cling wrap. Remove the dough from the bowl and on a lightly flour dusted surface divide the dough into 6 equal pieces. To shape each piece, bring the four corners in the centre and pinch. Take the piece in your palm dusted with flour and twist the centre. Place each piece face down (pinch side down and smooth side up) on a baking tray lined with baking paper. Be sure to position the rolls on the baking paper so that they fit into the dimension of your baking/pizza stone. Let them rest for one hour and a half (covered with a clean tea towel). Preheat oven to 240°c with the baking/pizza stone and the dripping pan inside. Prepare 250ml hot water in a jug with a pouring spout. With a blade slash a cross on the top of each piece. Slide the baking paper directly on the baking stone and then cautiously pour the hot water in the dripping pan. Bake for 20-25 minutes or until nice and golden. Remove from the oven and let them cool on a wire rack.