I just wanted to check whether second time round, the whole wheat sourdough would turn up as well as it did last time. It certainly did!
Again a 500g weight of dough went into the smaller banneton, and the rest of the dough was played with. What did I have to made some lunch time rolls which would go with soup or a salad to make up a meal? A few olives, some pesto, a few shallots sweated with herbs in butter. A swiss roll of dough filled with the above and topped with slices of goat's cheese went into well buttered muffin tins with a little lining of semolina to ensure they popped out easily! We have some standby buns for lunch or a picnic stored up in the freezer, having had a couple with a nice salad for our supper.