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By
Anneka ManningAbstract
These sourdough rolls, packed with wholemeal flour and seeds and flavoured with a touch of honey, are dinnertime's BFF.
Standing time: 13 hours | Proving time: 5½ — 6¾ hours
You can also use the same seeded wholemeal dough to make two loaves (get the recipe here). You can also employ this technique to make rolls using the basic sourdough bread recipe too.
I love the process of setting a day aside to bake bread. This dough is folded six times (not kneaded) with rests in between. Below is a timeline to help you map out your day of baking.
Feed your sourdough starter to get it active, 4 — 8 hours
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Make levain, stand 12 hours (overnight)
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Mix levain + dough, stand 1 hour
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1st folding, prove 45 mins
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2nd folding, prove 45 mins
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3rd folding, prove 45 mins
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4th folding, prove 45 mins
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5th folding, prove 45 mins
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6th folding, prove 1 — 2 hours
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Shape into rolls, prove 45 — 60 minutes
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Bake at 240ºC for 20 — 25 mins
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Serve warm
This recipe is part of our Bakeproof: Sourdough column.