Bread Rolls! I have been making a lot of these over the winter to go with our soups for lunch, and I think I have finally perfected them.
The issue I'm finding is that the starter is different consistency for each bake as I am not using it frequently enough. This means it curdles, I have brought my starter back from the dead by chucking flour in randomly, which is wonderful but it changes viscosity quite considerably. This results in either a really wet dough or a really firm dough. This recipe gives you the perfect way to adapt and create the perfect bread roll.
I find for rolls a firmer dough rather than super stretchy works better to allow your to shape it. So without further waffle her we go.
Ingredients
- 100g Sourdough starter
- 500g Strong white bread flour
- 4g dried yeast
- 7g salt
- 280g of water, + 50g water (you will see what I mean)
Method
Add all the ingredients except the 50g of water to a bowl.
Mix with hand until combined.
Now the slightly odd bit, Put the dough onto the work surface and begin to kneed after a minute add a teaspoon of the water to the dough. Kneed for another 30 seconds and add another teaspoon. Keep kneading and adding water until the dough is smooth, elastic, light and springy. (note: you may need to add more water than 50g depending on your preference and the flour) Chuck back in the bowl and leave to rise for 1.5 hours.
Take out of the bowl, and kneed for 1 minute to knock out all of the air. shape into 12 balls each weighing approx 70g. Place in a dutch oven or on a baking tray and leave to prove for 1 hour.
Pre-heat the oven to 220 degrees celsius. Score the bread rolls as you like, then pop them in for 15-20 minutes until crusty on the outside and when you tap them on the bottom they sound hollow.
Tear apart and leave to cool. They keep really well in the freezer and defrost at room temperature or in the oven before eating.
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