Moist sourdough rolls
Flour, water, salt and an active sourdough starter are all you need for the dough. The rolls have a crisp crust and a moist crumb with uneven air pockets.
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SAPIDUS · Flavour. Curiosity. Joy of food.
Moist sourdough rolls
4 people · Allow a baking day; proving depends on temperature and starter
Equipment: Mixing bowl, dough scraper, baking paper and baking tray
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
Dough for about 8–10 rolls, serving 4 as a side
- 500 g plain wheat flour
- 350 g water
- 100 g active sourdough starter, equal weights flour and water
- 10 g salt
Allergens: Wheat/gluten. Also check the flour in the starter.
Method
Use an active starter
Begin when the starter is visibly airy and has risen well after feeding. A cold, sluggish starter straight from the fridge will not give the same predictable rise.
Rest flour and water
Mix flour and water until all flour is moistened. Cover and rest for 20–30 minutes. Then work in starter and salt.
Fold and rise
Make 2–3 gentle sets of stretches and folds early in fermentation, resting between them. Then leave until visibly airy, with bubbles around the edge and about half as much volume again. This may take several hours; do not rely on the old short clock time.
Divide and prove
Turn onto a lightly floured worktop and divide into 8–10 pieces for the original dough. Shape gently and place on baking paper with some space between. Cover and prove until the pieces feel airy and a gentle finger indentation slowly partly springs back.
Bake until golden
Preheat the oven thoroughly to 230 °C conventional. Bake for about 15–18 minutes, or until well browned and cooked through. Size determines timing. Cool on a rack before splitting.
https://sapidus.no/en/oppskrifter/surdeigsrundstykker
About portions and timing
Cuisine: International
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Begin when the starter is visibly airy and has risen well after feeding. A cold, sluggish starter straight from the fridge will not give the same predictable rise.
Mix flour and water until all flour is moistened. Cover and rest for 20–30 minutes. Then work in starter and salt.
Make 2–3 gentle sets of stretches and folds early in fermentation, resting between them. Then leave until visibly airy, with bubbles around the edge and about half as much volume again. This may take several hours; do not rely on the old short clock time.
Turn onto a lightly floured worktop and divide into 8–10 pieces for the original dough. Shape gently and place on baking paper with some space between. Cover and prove until the pieces feel airy and a gentle finger indentation slowly partly springs back.
Preheat the oven thoroughly to 230 °C conventional. Bake for about 15–18 minutes, or until well browned and cooked through. Size determines timing. Cool on a rack before splitting.
About this version
The rolls have their own recipe; the sourdough loaf itself is left out. Ingredients come from the earlier basic formula. The rise now follows how the dough looks and feels. The old short timings are too uncertain without more information about temperature and starter. The revised method has not been confirmed by testing.
Good to know before you cook
The number follows the dough
The original dough makes about 8–10 rolls, calculated as a side for four people. Scaling changes both dough quantity and number of rolls, rather than each roll’s size.
Record the next test
Note the room temperature, when the starter was fed, how far the dough rose and how long it needed in the oven. That gives us something concrete to adjust next time.