SOURDOUGH SUB ROLLS

Sesame-crusted sourdough sub rolls cooling on a wire rack
15111622
INGREDIENTS
  • 1500g hi-gluten flour
  • 1150g water (lukewarm)
  • 300g sourdough starter
  • 35g salt
  • A little dry yeast (if starter needs a boost)
  • Sesame seeds (optional)
METHOD
  1. Mix salt and flour together.
  2. Dissolve sourdough starter in the water, adding a little dry yeast if needed.
  3. Mix the starter mixture into the flour until no dry flour remains.
  4. Do 4 stretch and folds every 30 minutes, keeping the dough in a warm spot.
  5. Let sit overnight.
  6. Divide into 11 250g balls.
  7. Shape (add sesame seeds if desired) and bulk ferment in a couche for 1–2 hours.
  8. Heat oven to 500°F for 1 hour with a baking steel.
  9. Bake 3 loaves at a time on parchment paper for 20–25 minutes, depending on how dark you want them.
NOTES
  • King Arthur Sir Lancelot Hi-Gluten Flour gives these rolls their chew and structure.
  • A couche keeps the rolls in shape and builds a better crust while they proof.
  • Bake in batches of 3 so the steel recovers its heat between loads.