Thursday, 3 September 2015

Quick sourdough rolls


Disclaimer: For those who are associating the word quick with Cup 'O' Noodles, stock cubes, etc., think again! Quick in sourdough terms means a few hours, not a few days :)

All of us know how long doughs made with wild yeast starters take to rise. It was while waiting for a particularly stubborn batch last weekend that I made these relatively quick rolls.

To compensate for the lack of time, I used a much higher level of hydration and starter, and ended up with results I want to repeat soon!

The rolls have a milder taste than my regular sourdoughs, which work with scrambled eggs, or as a dunker for soup. There's less depth of flavour than you'd get with a long cool proof, but the crumb is as soft and airy as I have ever achieved with a mostly wholewheat bread.

Here's what I did.

Ingredients (for 8 small rolls)


450 g flour (375 g wholewheat flour+70 g flour)
70 g starter
375 ml water (83% hydration)
8 g salt

Method

I mixed everything (including the salt) and kneaded the scarily slack dough for about 15 minutes. By the end of the kneading, the dough was stringy and a little firmer.

I covered the bowl and let it rest for about 3 hours. The rise was visible only to a very indulgent eye, namely mine :P

I shaped the rolls in my hands, and placed them on a floured board, covered with a damp cloth. After a couple of hours, I scored them and put them into a preheated oven at 250ºC for 10 minutes. I sprayed them liberally with water about thrice.

After 10 minutes, I reduced the temperature to 200ºC and baked them for another 20 minutes.

Notes

Here's a shaping method that works really well with small rolls. The method might sound a bit complicated, but what you're essentially doing is tightening the skin of balls of dough so that they hold their shape.

Flour your hands and place a ball of dough on the palm of your right hand (if you're left-handed). Close the fingers of your left hand on the bottom half of the dough ball and tuck the dough you're touching under the base. In the same motion, turning the ball a quarter of a circle. Repeat the tucking and turning motion until you can see the skin of the ball tightening. While this sounds a bit complicated, it takes a few seconds to actually shape a roll.

These rolls freeze very well. I just take out a few in the morning, leave them on the counter, and by breakfast time, they're ready to be eaten.