First attempt at sourdough rolls. I decided to use olive oil instead of butter. This dough seems a lot wetter than it should be, but perhaps that was the change in fat. Or I measured the water wrong!
As I was dividing the dough, it looked like there wasn’t enough for 8 so I made 6. As soon as I shaped them I wished they were smaller.
I should probably wait until after they are baked to start thinking about alterations, but my first instinct is to bring hydration down a bit, as well as the fat (or go back to butter). There’s a lot more oil in these than in my pizza dough. Definitely make 8 rolls for this amount of dough. Work on my shaping. It was hard to shape these with the sticky dough.
I scored half of the rolls to see if it would make any difference in oven spring (it didn’t).
These are not great. After 25 minutes in the oven they finally developed some color, but they didn’t rise much. Maybe the oven temp was too hot.
Takeaway: Wait to add salt (and a bit more of it). Make sure dough isn’t too sticky. Perhaps add some diastatic malt powder. Go back to butter. Maybe let the rolls proof on a couche? I just realized I can probably use my pastry cloth for this. Place them closer together on the baking sheet so the sides stay soft.
| Total Formula | Starter | Final Dough | |||
| Ingredient | % | grams | % | grams | grams |
| all purpose flour | 16.00 | 40.00 | 100.00 | 40.00 | |
| bread flour | 84.00 | 210.00 | 210.00 | ||
| water | 69.00 | 172.50 | 100.00 | 40.00 | 132.50 |
| 100% hydration starter | 80.00 | ||||
| sugar | 5.20 | 13.00 | 13.00 | ||
| olive oil | 8.50 | 21.25 | 21.25 | ||
| fine sea salt | 2.00 | 5.00 | 5.00 | ||
| TOTAL | 168.70 | 461.75 | |||
cornmeal for baking pan
egg for egg wash
Mix all ingredients in mixer using dough hook attachment. Let rest 10 minutes, covered.
Mix/knead for 8-10 minutes. Transfer to an oiled bowl for bulk fermentation.
Do two sets of stretch and folds 30 minutes apart, then transfer to fridge for 2 hours.
Divide and shape. Place shaped rolls on lined baking sheet sprinkled with cornmeal. Cover with damp towel and let proof for 2 1/2 hours.
Heat oven to 400°F. Brush rolls with beaten egg. Bake until golden.