Crusty Rolls with Sourdough starter for Flavour and Crunchy crust rather than a leaven
7g (1½ tsp) Instant Yeast
1 tsp caster sugar
1½ tsp salt
150g-200g of sourdough starter
Add flour,yeast, sugar and salt to bowl give it a quick mix to disperse then add sourdough starter (the only reason the weight is 150g -200g is because i can never get it exact)
Add the water (i use a mixer you can knead by hand) mix on low spead for (No2 on kitchenaid)
2 mins to bring together.Once a ball has formed mix on medium for 8 mins.(No 4 on kitchenaid)
Remove dough from bowl form into a ball, place in bowl seam side down and cover for 1-1½ hours.
Carefully remove dough from bowl and fold 2 or 3 times,devide dough into 9 (100g ish) pieces and shape into ovals.place on baking tray giving enough space to rise if you want them crusty all round, cover and let them rise for 1½ hours
Heat oven to 240°.remove cover and score across top of rolls lengthways, place rolls in oven i chuck a cup of water on a tray on the bottom of oven to create steam,bake for 12-15 mins
Added by: v8rick
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers