Crusty Sourdough Rolls (Edit recipe)

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These crusty sourdough rolls are full of flavor, light, airy, and so much easier to digest than regular rolls. After much trial and error, I am so happy and proud to say that I have come up with a foolproof recipe.

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Original Recipe

PREP TIME

15 hours

COOK TIME

25 minutes

INGREDIENTS

7

Serves: 9

Ingredients

10 grams Sourdough Starter, Homemade
50 grams All Purpose Flour
50 grams Water
585 grams All Purpose Flour
395 grams Water
110 grams Sourdough Starter, Homemade
15 grams Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the sourdough starter:
Combine sourdough starter, water, and flour. Mix well and keep in a warm spot for at least 4 hours but no more than 12 hours.
To make the dough for the rolls:
When the sourdough starter is active, mix the remaining flour and water into a shaggy dough. Let is autolyze for 30 mins.
Add the sourdough starter and knead for 10 mins. Let the dough rest for 10 mins.
Add the salt and knead the dough for 2-4 mins.
Let the dough bulk ferment in a warm spot at 24˚-28˚C (75˚-82˚F).
Divide the dough into 9 even pieces of about 118g each. Create some stretch-and-folds and shape them into oval rolls. Let them rest on a linen cloth for 60-90 mins.
Preheat the oven to 260˚C (500˚F). Score each roll across the top and spray with water. Add some water or ice cubes to the oven to create steam.
Bake the rolls for 25 mins or until golden brown.

Notes

• be sure to have a very active sourdough starter, if not, I recommend you do another feeding or two • the last feeding should not be longer than 12 hours ago

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	0 g
Carbohydrates:	34 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	724 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.