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Sourdough Bread Rolls

Makes 24 rolls
Sourdough starter:
100 grams water
50 grams wheat flour
25 grams whole wheat flour
25 grams rye flour

Sourdough bread:
200 grams sourdough starter
640 grams wheat flour
100 grams whole wheat flour
500 grams water
2 grams yeast
20 grams salt

Whip all ingredients together and place the sourdough in a large lidded jug. Store at room temperature for 3 days before use.

Knead all the ingredients except salt for approximately 7-10 minutes. Then add salt along with a little extra water and knead again until the dough pulls away from the sides of the bowl. Rub a suitable bowl with a high side (so the dough won’t spill out while rising) with grapeseed oil and place the dough inside. Fold the dough over itself three times. Cover with a damp cloth and let it rest refrigerated for 24 hours. Remove the dough from the fridge and shape rolls as desired. Place the rolls on a greased baking pan and bake in a preheated oven at 250 degrees Celsius until baked through (approximately 9-10 minutes). If you choose to make a large bread instead of rolls, the temperature should be lowered to 200 degrees Celsius once the bread is in the oven. Enjoy.