Baking sourdough bread requires a certain amount of commitment, but the results are well worth it. This recipe is simple and yields delicious bread rolls, perfect for a lazy Sunday brunch. You will require a sourdough starter, which you can either find online or maybe someone you know keeps one and will be able to share it with you.
- 40 g sourdough starter
- 250 ml water
- 350 g bread flour
- ½ tbsp salt
- 2 tsp semolina for sprinkling
Here’s how you make it
- In a bowl, combine the water, starter and flour. If you want the rolls in the morning, start this step the evening before. Cover and rest for 45 mins.
- Sprinkle in the salt and mix in as well as you can. Cover and rest for another 30 mins.
- Scrape the dough out onto a heavily floured surface. Take one end and lift it up, allowing the dough to stretch under its own weight. Do the same on the other end. Now fold each end in on itself in thirds. Turn the dough 90° and repeat the stretch and fold. Cover and rest for 1 hour.
- Repeat the two folds and then cover and leave the dough overnight or for at least 8 hours.
- In the morning turn the dough out onto a heavily floured surface. Bring all the edges into the middle and gently invert, so the smooth underside is now on top. Also ensure there is plenty of flour underneath. cover and leave for 1 hour.
- Preheat the oven to 200C. With a large knife or dough scraper, cut the rolls into rectangles, and place onto a lined baking sheet sprinkled with semolina. Bake for 15 mins or until golden brown on top.