Total time: 12 hours to let the pre-dough get active. Then another 6-7 hours to let the dough rise and baking the bread. Makes 24 rosetta rolls.
- 110 g (3.9 oz) white starter
- 50 g (1.8 oz, not fluid!) filtered water
- 50 g (1.8 oz) bread flour
- 402 g (14.2 oz, not fluid!) sparkling apple-cranberry cider (approx 2 cups)
- 1 tsp sea salt
- 600 g (21.2 oz) bread flour
Mix white starter, water and bread flour in a bowl. Wrap with plastic wrap and let sit in room temperature for about 12 hours, until the pre-dough is active and bubbles have appeared. Mix in sea salt and apple cider. Add the bread flour, a little at a time. Cover the bowl with a kitchen towel and let rise for about 3 hours.
Divide the dough in 24 pieces. Roll rosetta rolls (see pictures here). Place the rosetta rolls on a greased oven tray. Let rise in room temperature 2-3 hours. Put a casserole dish full of water in the oven and preheat it to 500°F. Brush the rosetta rolls with water and sprinkle poppy seeds on top. Put them in the oven and turn down the temperature to 460°F. Bake for 20 minutes. Let cool on a rack.
The taste of the apple cider is there, but if you don’t know what it is, apple cider probably wouldn’t be your first guess.
I should probably get some brie cheese to keep these lonely rolls company..