Not everything turns out the way I expect in my kitchen. The other night I had planned to make pizza, so I mixed the dough in the afternoon, and left it to rise in a bowl on the kitchen counter. By the time I had to shape the pizzas, the dough had not fermented at all. The dough felt soft, so there would be no homemade pizza that night.

I didn't want to throw out the dough, so I covered the bowl, and placed it in the refrigerator. I actually forgot all about it until 36 hours later. The dough had fermented for sure. It had 2 big bubbles, the size of golf balls, on the top of the dough.

I shaped some rustic rolls and baked them, and they turned out great!

I'm definitely going to make the same mistake again. I really liked the flavor and texture of my accidental morning rolls.

Ingredients:

625 g all-purpose flour
2 cups (4½ dl) water
⅕ cup (½ dl) olive oil
2 teaspoons salt
6 g live yeast or ½ teaspoon dry yeast

Directions:

Dissolve the yeast in the water. If using dry yeast, sprinkle a few pinches sugar in the water too. Add the rest of the ingredients and knead the dough for about 5 minutes in a stand mixer. (Knead a little longer if kneading by hand). The dough should now be somewhat sticky and elastic.

Cover the bowl with plastic wrap and let the dough rise for about 36 hours.

Take the dough out of the refrigerator and let it sit for at least 1 hour.

Preheat you oven and Pizza stone to 500℉ (260℃).

Pour some rice flour and rolled spelt on the kitchen counter and gently scrape the dough out onto it. Cut the dough in 8-9 pieces and put them on a plate sprinkled with some cornflour, so the rolls don't stick.

Place the rolls on the pizza stone and let them bake for 15-20 minutes.

Let rolls cool before serving.

Enjoy!

The Danish version:

Hjemmelavede boller ved et uheld

Nogle gange går det bare ikke som præsten prædiker. Jeg ville lave en pizzadej, men den hævede slet ikke som den plejede. Dejen blev sendt til time-out i køleskabet. 36 timer senere var dejen klar til at blive "Italienske" rundstykker.

Ingredienser:

625 g hvedemel
4½ dl vand
½ dl oliven olie
2 tsk salt
6 g almindelig gær eller ½ tsk tørgær

Fremgangsmåde:

Opløs gæren i vand. Hvis du bruger tørgær, tilsæt lidt sukker. Kom resten af ingredienserne i og ælt dejen i røremaskinen i ca. 5 minutter. Hvis du ælter dejen i hånden, skal du ælte i længere tid. Dejen skal ende med at være blød, elastisk og lettere klisteret.

Dæk skålen til og lad dejen hæve i ca. 36 timer i køleskabet.

Tag dejen ud af køleskabet og lad den stå ved stuetemperatur i mindst 1 time.

Forvarm ovn og bagesten til 260℃.

Vend dejen ud på et bord drysset med rismel og speltflager. Skær dejen i 8-9 stykker, og sæt dem på en tallerken drysset med majsmel, så de ikke sætter sig fast. Placer bollerne på bagestenen, og bag dem i 15-20 minutter.

Velbekomme!

This post has been submitted to the Yeast Spotting Site.