Instructions

1. Refreshing the Sourdough
2. 5 - 6 hours before you need to use the sourdough in your dough, your active sourdough starter should be refreshed in a 1:5:5 ratio, mixing 20g sourdough starter with flour and water.
3. When the sourdough has doubled, it is ready to use.
4. Dough
5. Mix the flour and water in a bowl and let it sit for at least 30 minutes to autolyse.
6. Then add the sourdough starter and salt, and incorporate it into the dough with wet hands, or use a stand mixer with a dough hook on low speed for about 5 - 8 minutes. The dough is supposed to be very soft.
7. You can test if it has the right gluten structure by stretching the dough - it should hold and be thin enough to see through.
8. Grease a container with a little oil and place the dough in it.
9. Fold the dough under itself on all four sides.
10. Place the dough in a warm spot (25°C - 28°C) and let it rest for 30 minutes.
11. Repeat the folding every half hour for the next 3 hours, allowing the dough to rest between each folding.
12. Once the dough has been folded well 5 - 6 times and has risen well, place it in the fridge for 10 - 15 hours.
13. Baking
14. The next day, let the dough sit at room temperature for 1 - 2 hours.
15. Turn the dough out onto a floured surface and cut it into rolls with a dough scraper.
16. Preheat the oven to 250°C conventional with a baking tray.
17. Place the rolls on parchment paper or a baking steel and slide them into the oven when hot.
18. Pour a glass of water into the bottom of the oven or spray the rolls with water and bake them for 12 - 15 minutes until they are golden and crispy.