Hi all
I've been attempting to use my starter to make rolls, using the same 1:2:3 recipe as I'd use for a loaf, first prove circa 1-2 hours on the countertop and then cut/shape and second prove overnight in the fridge.
They taste lovely, but they're more like standard rolls in texture, quite a close crumb etc.
I'm not sure if it's the shaping - I'm quite firm in rolling them into a ball, or if it's the recipe...
Tonight I'm going to try shaping them as I would a ciabatta, so very gentle, but wondered if anyone had any other suggestions?
Thanks muchly
Karen
Would make the starter 33%. You might be able to get a longer bulk ferment out of that. When you say 1-2 hours are you sure the bulk ferment is done?
yeast to the rolls.
Gerhard
I've been working on making mini-boules (200g) with my sourdough. Not exactly rolls, but good for 2 people.
Rye, WW, BF, AP flours, (and some toasted wheat germ). About 30% starter @70%hydration. Mix, knead, proof 6hrs @65, 3 folds, final proof 1 3/4 hrs @77
Can you attach a picture of a roll cut so we can see your crumb?
Thanks all
I've added a picture (hopefully!) to show the texture... they taste delicious, but don't look as I'd expect sourdough rolls to look....
Karen