224g active sourdough starter
60ml warm water
70g bread flour (white or wholemeal)
180ml warm milk
28g unsalted butter (melted)
2 tbsp granulated sugar
1 ½ tsp salt
2 tbsp granulated sugar
1 ½ tsp salt
1 beaten egg
360g bread flour (all white or c. 1/3 wholemeal)
Method
Method
1. Combine the starter, water, and 70g flour, and mix to form a thick batter. Cover and set aside for 30-60 minutes.
2. Add the melted butter, warmed milk, sugar and salt then mix to combine, then add the remaining flour and the beaten egg until you have a slightly sticky dough. Mix until the dough forms a smooth ball (add a bit more flour if necessary).
3. Cover the dough and set aside at room temperature.
4. After 60 minutes uncover, lift one side of the dough and fold it into the middle of the dough, and repeat with the other three sides of the dough before turning it over (basically turning the dough inside-out).
5. Repeat this procedure after a further 30 minutes - recover and leave to stand for a further 60 minutes. By this point the dough should be elastic and airy (if not leave for another hour or so at room temperature) - if made early evening, the dough can then be placed into the fridge, tightly covered, overnight. Alternatively you can move to the baking stage.
6. If refrigerated, remove from the fridge in the morning and allow the dough to come to room temperature.
2. Add the melted butter, warmed milk, sugar and salt then mix to combine, then add the remaining flour and the beaten egg until you have a slightly sticky dough. Mix until the dough forms a smooth ball (add a bit more flour if necessary).
3. Cover the dough and set aside at room temperature.
4. After 60 minutes uncover, lift one side of the dough and fold it into the middle of the dough, and repeat with the other three sides of the dough before turning it over (basically turning the dough inside-out).
5. Repeat this procedure after a further 30 minutes - recover and leave to stand for a further 60 minutes. By this point the dough should be elastic and airy (if not leave for another hour or so at room temperature) - if made early evening, the dough can then be placed into the fridge, tightly covered, overnight. Alternatively you can move to the baking stage.
6. If refrigerated, remove from the fridge in the morning and allow the dough to come to room temperature.
7. Shape into 8 rolls, and leave to rise in a warm place for about half an hour until roughly doubled in size.
7. Preheat the oven to 190°C, and bake for 10-15 minutes until they are golden brown and sound hollow.
Status
Made a few times - works well - can start at lunchtime in a warm kitchen and bake in time for tea.
7. Preheat the oven to 190°C, and bake for 10-15 minutes until they are golden brown and sound hollow.
Status
Made a few times - works well - can start at lunchtime in a warm kitchen and bake in time for tea.
