Ingredients
Scale
- 400g bread flour
- 280g water (70% hydration)
- 80g active sourdough starter (100% hydration)
- 8g salt
Equipment
- mixing bowl
- bench scraper
- baking stone (optional)
- spray bottle for steam
Instructions
- Mix and Rest: Combine flour and water until fully hydrated, then cover and rest for 1 hour.
- Incorporate Starter and Salt: Add starter and salt, mix well, and build gluten with slap-and-folds or stretch-and-folds.
- Bulk Fermentation: Let the dough ferment for 4-6 hours at 75°F (24°C), performing 4 sets of stretch-and-folds in the first 2 hours. Ferment until the dough rises by 50% and shows surface bubbles.
- Divide and Shape: Divide into 80g portions, pre-shape into balls, rest uncovered for 15 minutes, and then shape with good surface tension.
- Final Proof: Place rolls on parchment-lined trays, cover, and proof for 2-3 hours or refrigerate overnight until they pass the poke test.
- Bake: Preheat oven to 450°F (230°C), score the rolls, create steam, and bake for 25-30 minutes until golden brown. Cool on a wire rack.
Notes
- Ideal dough temperature after mixing should be 75-78°F (24-26°C) for optimal fermentation.
- Best eaten same day, or freeze for up to 3 months
- Category: bread