Röggelchen — paired wheat and rye rolls

Heat this step’s portion of water to the stated temperature. Mix 120 g wholemeal rye with 120 g water at about 42 °C, the starter and 2 g salt. Cover and mature for about 720 min at room temperature until visibly active.

Heat this step’s portion of water to the stated temperature. Combine all the mature sourdough with wheat flour, inactive malt, butter, 260 g water at about 29 °C, the remaining 12 g salt and yeast. Mix on low for 4 min then about 6 min faster until smooth and releasing from the bowl. Cover and rise for 60 min.

Lightly dust the worktop with 10 g rye. Divide into 18 equal pieces, round and then elongate each one. Lightly roll in starch and place in groups of 2, long sides touching, on a lined tray. Cover and prove for about 120 min until fully risen. Heat the oven to 250 °C with a suitable steam device. Prepare 20 ml water for spraying the rolls before and after baking, keeping heating elements dry. Bake for about 18 min with initial steam according to the oven instructions. Release steam 2 min before the end. Cool on a rack for at least 30 min until fully cold.