Sourdough Breakfast Rolls Bread Recipe - Sourdough Bread

Sourdough
Breakfast Rolls

Equipment Needed

Kitchen scales

Large mixing bowl

Clean plastic bag

Banneton 21cm diameter

Bread lame (or razor blade)

Enamel roasting tin with lid

Baking paper (please don’t use greasproof paper as it’s not none stick)

Oven gloves

Cooling rack

Ingredients Needed

Starter, fed and ready to use – see my pages on starters and starter care

Strong white bread flour – I like to use Bacheldre Watermill Organic Stoneground Strong Unbleached flour

Water – either boiled and cooled to room temp, or filtered

Salt – I prefer to use sea salt and not table salt

Yeast – yep, there is also instant yeast in this recipe too

Rice flour – used for dusting bannetons

The Recipe

Sourdough Breakfast Rolls (makes 6-8 rolls)

420g organic stoneground bread flour

6g instant yeast

250g luke warm water

50g luke warm milk

80g ripe and ready sourdough starter

7g salt

Sourdough Breakfast Rolls

Just before you go to bed:

Mix all ingredients. You don’t have to overdo it, just make sure that all flour is hydrated. Cover the dough with cling film and let it ferment overnight.

Good Morning!

Preheat the oven to 250ºC.
Pour out the dough on a floured working surface and fold it into an elongated package. Let the dough rise for 30-45 minutes. Divide the dough into 6-8 pieces and put them on an oven plate.
Bake them for 10 to 15 minutes. They should have a nice golden brown color. Let them cool on a wire rack or eat them immediately.

Flour salt and water

Sourdough Bread Artisan Bread Bakery Blog

Made with the simple basic ingredients of flour, water and salt; there are three distinct stages to making a sourdough loaf (1) The Starter (2) The Ferment and (3) The Dough itself.

www.sourdoughbread.co.uk

A little bit about this site

I want to offer and share information, tips, techniques, recipes and tools for the home baker, with an above average interest in the art of sourdough bread making.