Chocolate Protein Faux Sourdough Rolls

60% Bread Flour | 40% Wholemeal | Makes ~12–16 Rolls

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Mix & Rest (Day 1): In a large bowl, mix all dry ingredients thoroughly. Add yogurt, water, vinegar, and optional sweetener/vanilla. Mix until a sticky dough forms. Cover and rest for 30 minutes at room temp. 2. Stretch & Fold: Do 3–4 sets of stretch-and-folds, every 30 minutes. After last fold, cover and ferment at room temperature for 24–36 hours until risen and bubbly. Optional: refrigerate for 12–24 hrs to develop flavor. 3. Shape Into Rolls (Baking Day): Lightly flour surface, divide into 12–16 equal pieces. Shape each into a ball, seam side down. Place on parchment-lined tray with space between rolls. Cover with damp towel and let rise 1.5–2 hours until puffy. 4. Bake: Preheat oven to 220°C / 430°F. Steam phase: cover with foil for first 10–12 min, or place hot water pan on bottom rack. Uncover and bake another 8–10 min until firm and springy. Cool on wire rack.