Sourdough Rye And Onion Rolls (Pistolet Style) - cooking recipe

Ingredients

Starter sponge
50 g sourdough starter (1/4 cup)
45 g bread flour (1/3 cup)
125 g rye flour (1 cup)
175 g water (3/4 cup)
1/4 onion (finely chopped)
Dough
356 g bread flour (2 3/4 cup)
143 g water (5 oz)
9 g salt (1 1/2 teaspoons)
9 g instant yeast (1 tablespoon)
9 g sugar (1 1/2 teaspoons)
20 g oil (1 1/2 tablespoons)

Preparation

Mix sponge and let ferment overnight at room temp (72F).
Mix all other ingredients and let sit for 5 to10 minutes.
Knead for 10 minutes.
Stretch the dough and fold letter-style from top to bottom and side to side.
Cover and let rise until 1 1/2 times its volume (about 45 minutes to 1 hour).
Divide into 12 even pieces (80 g each) and shape into balls.
Dust the balls lightly with flour (I use a sifter).
Press a straight spoon handle or dowel into the rolls to divide the rolls but not completely into two pieces.
Cover rolls with oiled plastic and let rise until 50% larger (abut 30 minutes).
Preheat oven to 375F and bake for 8 minutes then rotate 180\u00b0F Bake another 8 minutes or until 200F internally.
Cool on rack.