Sourdough Burger Rolls
Ingredients:
400g White Bread Flour
80g Sourdough Starter
280g Water
8g salt (or adjust to taste)
Topping:
Seeds of your choice or oats
Method:
1. Mix the starter and water by stirring with a fork and then adding the flour to come to a shaggy dough. Rest for 30 mins. [No Autolyse here.]
2. Mix in the salt with a little water by hand. Mix well for 5-10 mins. Round off the dough in the bowl and rest 30 mins.
BULK FERMENTATION
3. Do Stretch & Fold’s for 25 times with the dough in the bowl. Rest 30 mins.
4. Do more Stretch & Fold’s for 12-15 times. Rest 30-45 mins.
5. Do Stretch & Fold’s another 12-15 times. Rest 30-45 mins.
6. Do the last set of Stretch & Fold’s for 12-15 times. Leave to bulk ferment in a warm place for 3-5 hours or overnight e.g. in the oven with the light on during winter. [Tip: there’s no fixed schedule as long as you do the sets of S&F’s within the first 3 hours; this is only a guide.]
7. After bulk fermentation, the dough should be billowy and jiggly if you shake it.
8. Coil fold the dough inside the bowl for 4-8 times to build strength if your dough appears weak/spreading.
9. Cover the dough with a cloth and put in the fridge overnight for proofing.
10. Next day, the dough should be billowy and jiggly, ready for shaping.
SHAPING
11. Pour the dough onto a floured surface. Wet your hands to prevent sticking. Divide the dough into equal pieces depending on your desired size.
12. Shape each piece by folding one edge of the dough on the East side inwards toward the centre, then West, followed by North and then roll the South side upwards into a tight roll. Use your scraper to round off the dough into a smooth round shape.
[Tip: Wet your hands to prevent sticking of dough. Use your scraper to help.]
13. Preheat the oven to 230 deg C. Prepare a lined tray and sieve some flour to prevent sticking.
14. Place the pieces on the tray at some distance apart. Decorate with seeds if you wish on the top of the rolls.
15. Bake covered with foil for 25 mins and uncovered for 15 mins at 220C.
16. After baking, you should get a great crust with soft inside.
17. Cool for at least 1 hour before slicing into the bread to prevent a gummy inside. ENJOY!
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