This is hands down one of the best tasting sourdough recipes I've tried. The rolls turned out crunchy, with a lot of flavor, and that distinct sourdough taste. Unlike most recipes, there's an overnight ferment at room temperature instead of the fridge. I think that helped the dough develop these big airy holes which I love.
Most weeks we make sourdough loaves, so its nice to switch it up and make rolls instead. I do need to work on my shaping skills though. Some were bite sized and others were bun sized. Ahh well! It's just going to end up in our bellies.
Like all sourdoughs, this recipe requires some pre-planning, but there isn't much work involved. Start it one day before work, and it will be ready to bake the following morning.
This recipe is adapted from Bread and Compinatico.
Sourdough Bread Rolls
Makes 20 rolls
Makes 20 rolls
- 75g young (fed) sourdough starter
- 515g water
- 550g unbleached all purpose flour
- 150g rye flour
- 2 1/2 teaspoons salt
- (The morning before work) Feed your sourdough starter 6-8 hours before preparing the dough. I use a 1 part starter, 2 part flour, 2 part water feeding mix. For example, 50 grams starter, 100 grams flour, 100 grams water. Make sure you end up with enough leftover starter for the next time you make bread.
- (After work) Combine 75 grams of the starter you fed in the morning, water, flours, and let sit for 45 minutes.
- Add the salt, and knead the dough until its well mixed, either with your mixer or by hand.
- Put the dough in an oiled bowl and let sit for 30 minutes, covered, then
- Fold the dough a few times.
- Let rest another 30 minutes, then fold the dough a few times.
- Cover and let sit on the counter overnight.
- (The next day) On an oiled or floured counter, gently fold the dough like an envelope (stretch and fold technique), wait ten minutes, then fold like an envelope a second time.
- Flip the dough so the seam is on the bottom, and let sit for 1 hour. Meanwhile, 30 minutes before the dough is ready, preheat the oven to 400 degrees.
- Cut the dough in half with a bench scraper. Cut each half into half again, lengthwise, and each of these strips into 5 pieces.
- Optional: Sprinkle some sesame or poppy seeds before baking.
- Bake for 15 minutes, and cool before eating.
Or don't wait... we didn't. E's too busy eating to get out of the way of my photos. The buns were still steaming hot. Such a nice treat for a weekend morning.