The making of sourdough bread rolls
Hello Nostr-verse,
I have now fiddled so much with the photos and table, so, enjoy the photos!
The first set of photos shows the progress from a nice, ripe and bubbly sourdough starter to mixing the dough and putting it in the fridge for overnight cool proofing.
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You can see quite nicely how the dough kept on developing overnight. I knew last night that I didn't want to make bread otherwise I would have shaped a bread loaf and stored it in a banneton overnight. This time I was going to make
Breadlings
a.k.a. rolls or dinner rolls. There wasn't much shaping involved, none actually. I took the dough out of the bowl, put it on a floured surface and divided it into 12 (?) differently shaped little dough pieces.
I placed them on a baking paper into my Dutch oven and baked each batch for about 30 - 35 minutes, 10 minutes on high heat and the remaining time on moderate heat.
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Then they had to cool down before, finally, two of them found their way onto our breakfast table and into our tummies.
The verdict:
Awesome! They were slightly crusty on the outside, chewy but airy on the inside - perfect!
Happy Weekend!
OceanBee
