Crusty Sourdough Rolls (European style)
These crusty sourdough rolls are true to their name- boasting a firm, golden-brown crust, giving way to an irresistible soft, interior that offers a slight chew.
Equipment
- Mixing bowl
- Food scale
- Parchment paper
- Large baking sheet
- Dough scraper
Ingredients
- 200 grams water
- 80 grams sourdough starter (recently fed, active, and bubbly)
- 360 grams bread flour
- 9 grams salt
- 14 grams olive oil
Instructions
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Mix the dough
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This dough can be mixed by hand or a stand mixer.
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In a mixing bowl add the starter and water and mix until the starter is dissolved.
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Next, add the flour, salt, and olive oil, and mix until the flour has absorbed the water.
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Once there are no more flour clumps, cover the dough with plastic wrap or a damp towel and allow it to rest for 30-45 minutes.
Knead the dough
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After the dough has rested, work the dough into a ball by folding it into itself repetitively (about 3-5 minutes). The dough should feel stronger after this.
If the dough starts to tear at any point, cover it and let it rest.
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Once the dough is smoother, cover it and allow it to rest for the remainder of the bulk rise or until doubled in size. The dough will rise faster in a warmer environment.
How to shape crusty sourdough rolls
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The dough is ready to be shaped once it has doubled in size.
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Line a large baking sheet with parchment paper and spray some non-stick oil on it.
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Using a food scale, divide the dough into 8 equal portions (weighing around 80 grams each) and shape them into balls.
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Place each dough ball onto the parchment paper and using both hands, gently shape the dough to form an oval shape (this is optional, but gives the rolls that classic appearance).
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Cover the shaped rolls with oiled plastic wrap or a damp towel and let them rest until doubled (2-4 hours).
Need more time? The shaped sourdough rolls can be refrigerated overnight and proofed/baked the following day.
Bake the crusty sourdough rolls
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Once the rolls have doubled in size place them into the refrigerator before scoring for 10-15 minutes (this will make them firmer and easier to score) and preheat the oven to 425 degrees F.
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Using a sharp razor, make one single slash down the middle of each roll.
Optional: sift a little flour over each roll (this is more for appearance).
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Place the crusty sourdough rolls into the oven with a tray or cast iron pan below them with a few ice cubes. This will create steam and give the rolls that notable brown, crunchy crust.
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Bake the rolls for 25-28 minutes or until they reach your desired crispiness. They should be a deep golden brown. Allow them to cool for 10-15 minutes before enjoying warm.
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Crusty sourdough rolls last for 2-3 days in an airtight container or bread bag of your choice.
Notes
Baker's Schedule: Mix the dough in the morning and allow it to ferment for 5–7 hours, or until doubled in size. From here, you have two options:
- Same-Day Bake: Shape the rolls and allow them to rise at room temperature until doubled in size, then bake.
- Overnight Option: Shape the rolls and refrigerate overnight. The following morning, remove them from the refrigerator and allow them to rise at room temperature for approximately 2–4 hours, or until properly proofed, before baking.
Fermentation temperatures: The dough takes about 5-7 hours to double in size at 70 degrees F. Keep in mind if the temperature is higher or lower in your environment, adjustments may need to be made. Watch the dough; not the clock.
