Recipes

Sourdough Sandwich Rolls

Ingredients

  • 100 g sourdough starter (fed, active and bubbly)
  • 300 g warm water
  • 40 g maple syrup
  • 25 g olive oil
  • 500 g bread flour
  • 10 g salt

Prepare your starter

  1. You will need a bubbly and active starter to make this recipe. Make sure to feed it 4-6 hours before you want to mix the dough and it might need more than one feeding if it was stored in the fridge.

Mix the dough

  1. In a large mixing bowl, add the active sourdough starter, warm water, maple syrup and olive oil. Stir until combined.
  2. Then, add the bread flour and salt and keep stirring until there are no dry spots of flour anymore (which can take 1-2 minutes). I like to start with a dough whisk, then finish up using my fingers. The dough will be very sticky and shaggy at this point.
  3. Cover well (use a plastic wrap if necessary) and let the dough sit for 20-30 minutes.

Stretches and fold

  1. Then, do 3 sessions of stretches and folds with 30 minutes of resting time in between.
  2. Here is how you can do them: grab the dough on the opposite side of the bowl, pull it up until it creates tension and then fold it back over the middle of the dough. Rotate the bowl and repeat for each side of the dough.

Bulk fermentation

  1. Once done with the stretches and folds, then cover well and place the dough in a cozy spot. Let the dough rise and double in size (this can take anywhere between 3 to 8 hours depending on the temperature).

Pre-shape

  1. Divide the dough into 5 equal parts (about 190g. each). You can use the scale to make them as even as possible. Shape them into balls and let them rest for 20-30 minutes covered with a towel.

Shape

  1. Cover a baking sheet with parchment paper.
  2. Take one of the balls and stretch it roughly into a rectangular. Then, place it horizontally on the counter and roll it starting from the top. Seal the edges and transfer to the baking sheet.
  3. Cover with a damp tea towel and let them rise for about 1-2 hours at room temperature or a cozy spot until they look puffy and light.

Bake

  1. About 30 minutes before you want to bake the bread, place an oven-safe dish (such as a brownie pan, cast-iron pan, etc) in the bottom rack of your oven. Preheat the oven to 450 F.
  2. When ready to bake, then boil some water and brush some milk over the rolls (I used plain oat milk). Score the rolls with 3-4 diagonal lines using a bread lame or a very sharp knife.
  3. Transfer the bread to the pre-heated oven and right away and as quickly as you can without burning yourself, pour the boiling water into the preheated dish on the bottom. Close the door right away to trap the steam.
  4. Bake for 20 minutes. Then, let the rolls cool down on a cooling rack before slicing and enjoying with your favorite fillings!

Yield

5 rolls

Total Time

9h 20m