Ingredients
- 360 grams Water
- 12 grams salt
- 100 active sourdough starter well fed and bubbly
- 450 grams unbleached flour
Servings: rolls
Instructions
- Mix water, salt and starter, stirring briefly to combine.
- Add the flour, and stir until you have a wet, sticky dough ball, using hands if needed.
- Cover with a tea towel or cloth bowl cover and let sit for 30 minutes.
- With wet hands, grab one side of the dough, and pull up and to the center.
- Repeat on other side, and then the last two sides.
- Cover the bowl.
- Repeat this process three more times at 30-minute intervals for a total of 4 sets of stretches and folds over two hours.
- Let rise at room temperature until the dough nearly doubles in volume.
- Cover with plastic wrap or a lid.
- Transfer to fridge for 12-24 hours.
- The next day, remove from refrigerator.
- Sprinkle top of dough liberally with flour.
- On floured work surface, turn dough out and pat dough into rectangle.
- Sprinkle top with flour.
- Using a bench scraper cut the dough in half vertically then three more cuts in each half to for 8 rectangles.
- With floured hands, gently pull outward and place each roll on to parchment lined baking sheet.
- Let stand for one hour.
- Heat oven to 475ºF.
- Bake rolls for 10 minutes, then reduce heat to 450 degrees.
- Rotate pan and bake an additional 10 minutes.
- Cool on cooling rack for about 30 minutes before slicing.
Recipe Notes
Optional. Form a longer rectangle and cut into two pieces. Adjust baking time if needed.
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