Sourdough French Rolls
Posted On 11 March 2024
This started as a vague recipe online, written poorly, so I tried it and learned some stuff. I may play with this to be more of a standard starter. Didn’t get them quite crunchy enough.
Sourdough French Rolls
A small roll, great for sandwiches.
Servings: 6 rolls
Equipment
- Baguette Pan (optional)
Ingredients
Sweet, Stiff Starter
- 35 grams starter
- 35 grams flour (your choice)
- 10 grams sugar
- 15 grams warm water (may need another 5 grams)
Main Dough
- Starter
- 400 grams bread flour (375g AP, 25g vital wheat gluten)
- 20 grams sugar
- 210 grams warm water
- 1 egg
- 4 grams salt
- 10 grams oil (olive, canola)
- 1 gram Instant yeast
- 10 grams lemon juice (optional)
Instructions
Sweet, Stiff Starter
- Mix ingredients together, adding a couple more drops of water as necessary if it's just too hard to work with. Cover lightly and let rest 10-12 hours. It won't double like a typical starter.
The Dough
- In a stand mixer, or by hand, mix all the ingredients together until you get a smooth dough.
- Cover and let rest 2-3 hours until maybe doubled but definitely puffy.
- Knock back and divide into 6 equal pieces. Should be ~130 grams each. Form into balls and put onto an oiled baking sheet. Cover with oiled plastic wrap and let rise 1 hour until puffy.
- Take each ball and roll to a 8" tube and place on greased baguette pan or parchment-lined baking sheet. Don't crowd. If using a baking sheet, fold the parchment to create walls between each roll. Cover with oiled plastic wrap and let rise until smooth.
- Spray with water, re-cover.
- Pre-heat oven to convection 400℉ / 200℃. (If you don't have a convection oven, 425℉ / 220℃). Put a pan of water or sheet pan of water on the lowest rack or the bottom.
- When oven is up to temperature, un-cover the rolls and spray with water again. Slash length-wise.
- Place rolls in the oven and reduce temperature to convection 375℉ / 190℃. (Or 400℉ / 200℃ if not convection.) If you
- Bake for 15 minutes. If you don't have a convection oven you may want to turn them around mid-way.
- After 15 minutes remove and check if they're done — tap, 195℉ temp, etc. If done, spray again, return directly to oven rack, and turn oven off, cracking the door.
