I made these yesterday and not only did all 18 rolls go in less than 24 hours, I was asked to make some more. It’s another over-night bread recipe
I found the recipe here but again I’ve tweaked a little.
It uses bread, spelt and all-purpose flour which I believe is plain. I’ll probably try those proportions when I feel confident with this recipe but right now I’m sticking with what I know works, the bread & spelt.
I’ve also reduced the water slightly this second time as the first batch was very sticky.
75 gm sourdough starter
500 gm water
500 gm bread flour
200 gm spelt
2 1/2 teaspoons salt
1. In the evening, mix the starter, water and flour, rest for 45 minutes
2. Add salt and mix again, cover and rest for 30 minutes.
3. Stretch and fold dough in bowl, rest for another 30 minutes and repeat.
4. Leave to rest overnight at room temperature.
5. Transfer the dough on a well floured surface and fold like a package. Let rest 10 minutes and fold again
6. Flip upside-down and let rest another 40-60 minutes
7. Preheat the oven to 250 C degrees. I added a bowl of water to the bottom of the oven to create steam as my sourdoughs have been most successful as a Dutch oven
8. Cut the dough into rolls, bake for 15 minutes
