Seeded Rolls

‍Method:

1. Mixing: Mix flours, water, levain, salt and 50g seeds. This is a very sticky dough because of the rye content, I suggest you use a bowl scraper or a dough whisk. Mix it for 5 minutes, then let it rest for 30 minutes.
2. Fold and ferment: Transfer the dough to a lightly oiled, square casserole dish. Using a container like this will get you evenly sized, square rolls, but you can leave the dough in the bowl you mixed it in and make less uniformly shaped rolls. Give it a nice stretch and fold, let it rest another 30 minutes, and then give it coil fold. Let it sit another 2 hours or so at room temperature and then put it in the fridge.
3. Cut and proof: The next day, uncover the dough and sprinkle the entire surface with seeds. You can use a bench knife to gently separate the sides from the container. Flip the dough onto your counter and cover the other side in seeds. Cut into 9 squares, and gently press the cut sides into any extra seeds that have fallen off the dough. Place on a sheet tray and let them proof for 90 minutes before baking.
4. Baking: Bake rolls at 450 for 20-25 minutes. I like these on the lighter side as the seeds already provide the crunch and burned seeds do not taste good.

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