Home » rolls » Sourdough rolls (Sat 06.03)

Sourdough rolls (Sat 06.03)

Same rolls as last week but with 100% white bread flour.

Sourdough rolls.


  • -200 g starter (half water, half flour)
  • 800 g white bread flour
  • about 500 g water
  • 1 teaspoon salt

1. Initial starter: Reactivate the starter by adding 300g water and 300 g flour. Mix well with a spoon to incorporate enough air. Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 6 hours.

2. Add the remaining 500 g flour and the salt. Add enough water to form a sticky dough. Turn out the dough on a work surface.

Knead for about 3-5 minutes till smooth. Form into a ball.

Leave to rise for about 3 hours

3. Turn out the risen dough. Form into small rolls about 50 g each. Put on a greased baking tin.

Leave to rise until doubled in size (about 90 minutes).

4. Bake in a preheated oven at 210 C for 22 minutes. Leave the rolls to cool on a wire rack.


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