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Ciabatta Sourdough Rolls Tutorial — FULL written recipe on the Substack. Ingredients: - 385g warm water (77% hydration) - 120g active sourdough starter (just peaked & bubbly) - 500g bread flour - 10g fine sea salt - Thai rice flour for dusting *Forgot to mention here the final proof! After putting them on the baking sheet(s), let them rest 45–75 minutes until puffy and relaxed. BAKE INSTRUCTIONS — Preheat oven to 475°F with a steam pan inside. Add hot water to the steam pan and bake: \t•\t10 min
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Just about every sourdough “rule” that anyone has ever said must be followed is actually optional. There are a million and one ways to make sourdough and I challenge you to find the way that works best for you. You don’t need to autolyse your sourdough. You don’t need to cold proof your sourdough. You definitely don’t have to do high hydration sourdough to be successful. Learn the techniques and use those that get you the sourdough bread that you’re loving. #sourdough #sourdoughbread #bakersofti
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