Sourdough Rolls
Category: Bread
Prep time : 3 hr
Cook time : 30 min
Total time : 1 day
Makes: 16 rolls
Scale recipe by: ×
Dough:
420g (3.5 C) Bread Flour
227-255g (1-1.25 C) water
227g (1 C) ripe starter
18g (2 Tbsp) non-diastatic malt powder
12g (2 tsp) salt
3g (1 tsp) instant yeast
Topping:
9g (1Tbsp) non-diastatic malt powder
15g (1Tbsp) water
Everything bagel topping
Mix ingredients
Proof until doubled, ~1.5 hours
Lightly deflate and divide into 16 pieces (~55g each). Roll into balls and place into large dutch oven.
Proof for ~1 hour.
Preheat to 500F
Mix malt powder and water. Brush rolls and sprinkle topping.
Place in over and reduce to 450. Bake 20-25 min. Remove lied and bake 10 more minutes, until 200F.
Proof until doubled, ~1.5 hours
Lightly deflate and divide into 16 pieces (~55g each). Roll into balls and place into large dutch oven.
Proof for ~1 hour.
Preheat to 500F
Mix malt powder and water. Brush rolls and sprinkle topping.
Place in over and reduce to 450. Bake 20-25 min. Remove lied and bake 10 more minutes, until 200F.
Base recipe says 8 rolls/110g, but everyone was cutting them in half.
Crustier rolls, open over door and allow to cool in oven.
Big white dutch oven nicely (and somewhat tightly) fit the 8 rolls originally called for.
Crustier rolls, open over door and allow to cool in oven.
Big white dutch oven nicely (and somewhat tightly) fit the 8 rolls originally called for.
King Arthur
Submitted by Darren on 2024-10-18