5 May, 2018
Sourdough Bread Rolls
A user asked me for a recipe for sourdough bread rolls.
I looked for some rolls that have a crunch outside and a soft and nice rustic flavor inside. I also tried two different baking methods of which one came out nicely and the other one not quote as nice. On the texture and the flavor that had no impact
These bread rolls are made with two pre-dough’s. One Yeast biga and one sourdough.
They take some time to get ready. the pre-dough needs 16-24 hours at room temperature to ferment.
I had no kitchen machine and had to mix the dough by hand. With a mixer you would knead the dough for 10 minutes using the hock attachment. But I did not want to knead it for 10 or even more minutes by hand. I just incorporated all ingredients to a smooth dough and then I let it rest for 6 hours. Every hour or so I looked at it and folded the dough over in the bowl by taking a scraper and folding from the outside of the bowl to the middle, turn the bowl by 90 degrees and repeat until you turned the bowl at least once .
They bake at 200 C (400 F) for 15-20 minutes, depending on your oven. You also can bake them on a stone if you like.
If you like you also can add other flavors to it, like bread spices or crispy roasted shallots.
Or some seed, but I would soak them for at least an hour or so before adding to the dough.