Sourdough Rolls
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Gastrotools
Recipes from professionals
It is a truly special feeling to take your first successful sourdough rolls out of the oven, and they will certainly not be the last once you have discovered sourdough's fantastic baking properties. The rolls are crispy, airy, delicious, and perfect alongside your morning coffee with butter and a slice of cheese.
You can bake sourdough rolls on an ordinary baking sheet, but they rise best when baked on a baking steel, so they become crispy on the outside and juicy on the inside. The rolls keep longer than yeast bread, since they are made with sourdough, and they can easily be frozen, so you always have a sourdough roll you can take out of the freezer.
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Servings
: 12
rolls
Ingredients
50
g
whole grain spelt flour
100
g
sifted Öland wheat flour
250
g
wheat flour
340
g
room temperature water
180
g
sourdough ready for baking
13
g
fine salt
neutral-flavored oil
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Instructions
Step 1/12
Mix flour and water in a bowl one hour before the sourdough is ready for baking. It should not be kneaded, just stirred together.
Step 2/12
When the sourdough is ready for baking, mix it in. Add the salt once the sourdough is incorporated. Mix the dough until it is homogeneous.
Step 3/12
Transfer the dough to a plastic bucket or bowl, which is coated with a thin layer of neutral-flavored oil.
Step 4/12
Now the dough should be folded: Lift the dough up and fold it in over itself. Do this four times, so the dough is folded on all four sides.
Step 5/12
Repeat the folds five more times at these intervals: 15 minutes, 15 minutes, 30 minutes, 30 minutes, 60 minutes.
Step 6/12
Let the dough rise until it has risen by about 50 percent. The rising time depends on the temperature and your sourdough.
Step 7/12
When the dough has risen, it should be refrigerated for 12-24 hours.
Step 8/12
Place a baking steel on a rack in the upper half of the oven, and turn it on to 230 degrees. Let the oven and baking steel heat up for 45-60 minutes.
Step 9/12
Turn the dough out onto a clean surface. Use a dough scraper to cut out the rolls, and place them on baking paper. Dip hands and dough scraper in water to prevent the dough from sticking.
Step 10/12
Bake the rolls for approximately 20-25 minutes, until they are crispy and golden brown.
Step 11/12
Let them cool on a rack, and store them in a tightly sealed container.
Step 12/12
Tip: If you like, you can bake the rolls with steam for the first half of the baking time. This allows the dough to develop more before the crust sets.
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