Crusty Sourdough Rolls Recipe and Tutorial

today we are going to step by step walking through how to make a crusty sourdough roll we start by measuring out everything either on an electric scale or by value it's seven ounces of sourdough starter which is one and a quarter cups thirteen ounces of white bread flour which is around two and a half cups six and a half ounces of water which is 3/4 of a cup plus one tablespoon and then we're going to do half a teaspoon of sugar if you have diastatic malt powder you can use that as well but plain white sugar is going to be fine we mix this up by hand I'm sorry just with a spoon and that is gonna rest for about 40 minutes in a step called Auto lies we can just go ahead and cover it with a damp towel leave it on the counter and we'll come back and between 30 and 60 minutes now once the OTO lies step is done we need to add in our yeast and our salt we're going 1/2 a teaspoon of instant yeast one and a half teaspoons of salt and we're going to knead the dough to work in these two ingredients so we take it out of the bowl and put it directly on the counter or if you have a floured board that's fine - we're gonna knead it by hand for about I would say three to five minutes what we're looking for is to make sure our gluten is fully developed enough so that we see windows in our dough and I'll show you in a minute what a window will look like and that will mean that you've kneaded it enough if you have a bread machine and you want to knead it in the bread machine that would work fine do so we keep on kneading it's gonna start feeling sticky and halfway through the kneading I like to let it rest about five minutes and then come back but that's not absolutely necessary so once it starts feeling really smooth and soft under your hands you can pull off about a little walnut sized ball of dough stretch it out and see if you see any type of translucent area appearing that is what's known as a window that means that your gluten has been developed enough and it is ready to start rising so we see a window we're gonna lightly oil a clean bowl shape our boat our dough into a ball place it inside cover it with a damp tea towel and let it rise somewhere warm for about an hour if your kitchen is not warm you can just lightly heat up your oven turn it off and then put your dough in there sure your oven is off while it's rising or else it will do it so about an hour later or til was nice and puffy we are gonna dump it out and start shaping our rolls I find that this is going to be 8 rolls in this recipe I find that the easiest way to do it is to divide it in half then quarters and then eighths you can also use an electric scale if you want them to be exactly the same size I'm not doing that and they do end up a little bit uneven but that's not really a big deal so we divide it using a sharp knife into eight roughly equal pieces and you can see that the dough is a little bit sticky so it's not super easy to work with but that's fine so don't be alarmed if it seems overly sticky and really try not to add more flour at the stage so now we are going to prepare our baking sheet by putting down a piece of parchment paper and sprinkling it with cornmeal if you don't have parchment you can just do a cooking spray and then really heavily cover it with cornmeal to shape the Loews you want to pinch them from the bottom that's going to round out the top um yep just keep pinching and once they're shaped place them on your baking sheet as equally apart as you can get them once all of them are on we're just gonna dust the tops with flour um you can do bread flour or you can just do regular all-purpose flour it doesn't matter so sprinkle it on and then rub it into the top of the look of the rolls to help it stick then we do want to slash these it's not just for decoration it helps them bloom correctly in the oven and not a rip an undesirable places so either using a special tool for this or just a sharp serrated knife go ahead and make either a slash or an X on the top of your loaves now rolls take much shorter of a time to rise compared to a loaf of bread because they're small so we are gonna have these rise just at room temperature and they're gonna rise quickly so make sure you cover them with heavily grease plastic wrap because if something sticks to the top of these when you go to pull it off it's really gonna ruin the look of your rolls go ahead and set them at warm room temperature in about 20 minutes into your rising period you're gonna want to pre-heat your oven when you pre-heat your oven put in an empty rimmed baking sheet we want that empty baking sheet to get really hot because that's gonna help us create steam for when these rolls speak so about halfway through your rising time go ahead and do that when your oven has preheated go and check your rolls it should have been about a total of a 45 minute rising time and they should look very puffy pour 1 cup of water into that empty baking sheet it's gonna buckle it's gonna be loud there's gonna be lots of steam that's fine stick the baking sheet with your rolls and quickly close up the oven and set your timer for I start with 15 minutes but mine usually go more like 18 minutes this is really it seems like a long time but that steam brings your oven temperature way down so that's why they're gonna bake longer than a typical roll so check it 15 they can go up all the way up to 20 when they're done we take them out in cool

Channel: Heart's Content Farmhouse

Views: 69,188

Keywords: bread roll, home made, from scratch, bread recipe, sourdough bread, sourdough bread recipe, homemade bread, how to make bread, homemade bread recipe, dinner rolls, sandwich rolls, sourdough rolls, crusty rolls, chewy rolls, how to bake with steam, farmhouse recipes, simple living, frugal cooking, artisan bread, bread making, homemaking, crusty sourdough rolls, crusty sourdough bread, chewy dinner rolls, crusty dinner rolls, bread flour recipes, sourdough tutorial

Id: C6dNbYBMeXg

Length: 5min 15sec (315 seconds)

Published: Thu May 30 2019