Sourdough Rolls with Toasted Cashews

Here's how:

• 1

  Day 1

  Bring water to a boil and pour it over the ingredients to scald them. Let stand at room temperature overnight, covered with plastic wrap or a lid.

• 2

  Day 2

  Dissolve the yeast in the water.

• 3

  Combine all the ingredients for the marinade except for the salt and the chopped cashews. Blend on low for 3 minutes, then on high for 8 minutes.

• 4

  Add the salt and continue mixing quickly for 3 minutes.

• 5

  Reduce the heat and stir gently for 1–2 minutes. Then add the chopped nuts and stir gently for 1 minute.

• 6

  Scrape the dough into an oiled bowl or plastic container. Cover with plastic wrap or a lid and let it rest for 45 minutes.

• 7

  Fold in the edges of the dough and knead it a little; if it’s sticky, you can use a spatula to fold the edges toward the center and try to turn the dough over.

• 8

  Now you can choose to put the bowl in the fridge overnight or let the dough rise for another 45 minutes at room temperature.

  If you let the dough rise in the refrigerator overnight, take it out the next day and let it sit at room temperature for about 30 minutes. Carefully divide the dough into rolls, making sure to preserve as many air bubbles as possible; otherwise, the rolls may turn out flat. Bake according to the instructions below.

• 9

  Dust the table with durum wheat flour and gently scrape out the dough. Divide the dough into three strips and cut each strip into about 7 rolls. This recipe works great for making large loaves, twisted baguettes, or simply larger rolls if you prefer, but be careful not to puncture the air bubbles in the dough so the bread will rise nicely.

• 10

  Place on a baking sheet lined with parchment paper and let rise under a cloth for about 50 minutes.

• 11

  Preheat the oven to 275 °C.

• 12

  Place the bread in the oven, lower the temperature to 225 °C, and bake for about 10–12 minutes.