Baking Sourdough Rolls

Sourdough rolls aren't just a small version of bread – they need different temperatures, shorter proofing times, and a bit more attention when loading them into the oven. But they're ready in 25 minutes.

Basic Recipe (8–10 rolls)

• 500 g wheat flour, type 550
• 350 g water (70% hydration)
• 100 g active wheat sourdough starter
• 10 g salt
• Optional: 1 tsp honey (helps browning)

Method

Day 1 – Evening:

1. Combine all ingredients, let rest for 20 minutes
2. 3× stretch and fold, 30 minutes apart
3. Cover and refrigerate (8–12 hours)

Day 2 – Morning:

1. Take the dough out of the fridge, let it come to temperature for 30 minutes
2. Divide into 8–10 equal pieces (about 90–100 g each)
3. Shape into rounds: shape each piece on the work surface with a cupped hand in a circular motion until the surface is smooth
4. Place on a floured baking sheet, cover
5. Let rise for 45–60 minutes at room temperature

Baking

• Preheat the oven to 230–240 °C top/bottom heat
• Just before loading: score or snip the rolls with a razor blade or sharp scissors (a cross shape or a single cut across)
• Steam: pour 50 ml water onto a hot baking sheet in the lower third of the oven, close the door immediately
• Bake for 15–18 minutes until golden brown
• Just before the end: briefly open the oven to release the steam → the crust becomes crisp

Different Shapes

Why Rolls Are Baked Hotter Than Bread

Because of their smaller mass, the dough piece cools quickly from the outside – that's why you need more top heat for good oven spring and a crisp crust. With bread, the same temperature would burn the crust before the center is done.