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Sourdough Rolls

Added by Adam
Sourdough Rolls
Scale Recipe
  • bread flour360 g
  • all-purpose flour80 g
  • whole wheat flour (or dark rye flour)60 g
  • room-temperature water320 g
  • active, bubbly sourdough starter (peaked or just past peak)80 g
  • fine sea salt11 g
  • granulated sugar (optional, for crust browning)10 g
  • Cornmeal or semolina flour, for dusting

Instructions

1
In a large mixing bowl, whisk together the water, sourdough starter, and sugar until the starter is dissolved and the liquid is frothy.
2
Add the bread flour, all-purpose flour, whole wheat flour, and fine sea salt to the bowl. Mix with a dough whisk or by hand until a shaggy, cohesive dough forms and no dry pockets of flour remain. Cover the bowl with a damp cloth or lid and let it rest for 30 minutes at room temperature for autolyse.
3
Perform 3 sets of stretch-and-folds (or coil folds) spaced 30 minutes apart over the first 90 minutes. For each set, lift one side of the dough up and fold it over the center, rotating the bowl a quarter turn until all four sides are folded and the dough surface tightens.
4
Cover and allow the dough to continue bulk fermentation at room temperature until it has increased in volume by roughly 50% to 60%, displays aerated bubbles on top, and feels light and domed at the edges (approximately 3 to 4 hours total from the initial mix, depending on ambient room temperature).
5
Grease a 9x13-inch baking pan or line it with parchment paper, then dust the bottom lightly with cornmeal or semolina flour. Turn the fermented dough out onto a lightly floured work surface.
6
Divide the dough into 12 equal portions (roughly 70 to 72 grams each) using a bench knife. Roll each portion against the work surface using a cupped hand to create surface tension, forming smooth, tight dough balls.
7
Arrange the 12 shaped rolls in the prepared baking pan in a 3x4 grid. Cover the pan securely with plastic wrap or a fitted lid to prevent the dough from drying out and forming a skin.
8
Transfer the covered pan immediately into the refrigerator set to 38°F (3°C) and chill for 24 to 36 hours. This extended cold retard allows the heterofermentative bacteria to produce high levels of sharp acetic acid while the yeast remains dormant.
9
When ready to bake, preheat your oven to 400°F (204°C). Take the rolls directly from the refrigerator, remove the plastic wrap, and let them sit on the counter while the oven finishes heating (about 15 to 20 minutes).
10
Slash tops of rolls. Bake at 400°F (204°C) for 24 to 28 minutes, until the rolls are deeply browned on top and register an internal temperature of at least 200°F (93°C).
11
Remove the pan from the oven and transfer the rolls to a wire cooling rack. Allow them to cool for at least 20 minutes before serving so the crumb structure sets completely.
Baking Notes
October 10, 2026

Method 1: The "Cold Bulk" Strategy (Zero Extra Footprint) Instead of letting the dough double on the counter and chilling it shaped, run the majority of the bulk fermentation directly in the refrigerator.

  1. Short Ambient Start: Mix the dough and complete your stretch-and-folds at room temperature over the first 90 minutes to establish the gluten matrix. Stop bulk fermentation when the dough has risen only 20% to 25% (roughly 2 hours total room-temp time).
  2. Compact Cold Bulk (24–48 Hours): Transfer the dough into a straight-sided, tall 2-quart container (or standard round mixing bowl) with an airtight lid. Place it in the coldest part of your fridge (ideally 36°F–38°F / 2°C–3°C) for 24 to 48 hours. Why this works: Because the dough enters the fridge early, the slow drop in temperature allows bacteria to produce abundant acetic acid across the first 6–8 hours without the yeast over-inflating the dough.
  3. Cold Shape on Bake Day: Tip the cold dough directly onto the counter. It will be stiff and easy to handle. Divide into 12 rolls and shape tightly.
  4. Final Warm Proof: Place them in your baking pan and let them proof at room temperature for 2 to 3 hours until puffy and aerated before baking.

Method 2: Stiff Levain Build (No Extra Fridge Time Needed) If you don't want a multi-day dough in the fridge at all, force the acidity into the starter build before mixing. Build a Stiff Levain: Feed your levain at a 55%–60% hydration ratio rather than 100%: 20 g starter 60 g flour (mix 50/50 bread flour and whole rye/wheat) 35 g cool water Ferment Cool & Long: Knead it into a stiff ball and let it ferment at a cooler ambient temperature (65°F–68°F) for 10–12 hours until peaked. Result: A low-hydration, cool-fermented levain massively tilts the microbial balance toward acetic acid (vinegar tang) over lactic acid. When you mix this stiff levain into your main dough, you introduce a heavy acidic punch upfront, allowing you to use a standard bowl in your fridge overnight without losing sourness.