• Mix the dough
• In a mixing bowl add the starter and water and mix until the starter is dissolved.
• Next, add the flour, salt, and olive oil, and mix until the flour has absorbed the water.
• 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.

Strengthen the dough

• After the dough has rested, work the dough into a ball by folding it into itself repetitively (about 3 minutes). The dough should feel stronger after this. If the dough starts to tear at any point, cover it and let it rest.
• Once the dough is smoother, cover it and allow it to rest for 45 minutes.

Stretch & folds

• Because the dough is lower in hydration, it does better with stretch and folds vs. coil folds.
• Once the dough has rested, perform 3 stretch and folds in 45-minute increments.
• After this has been completed, keep the dough covered for the remainder of the bulk fermentation (about 3-4 more hours).

Shape & Refrigerate

• The dough is ready to be shaped once it has doubled in size (or more).
• Line a large baking sheet with parchment paper and spray some non-stick oil on it.
• Using a food scale, divide the dough into 8 equal portions (weighing around 80 grams each) and shape them into balls.
• 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).
• Cover the dough with oiled plastic wrap and place into the refrigerator overnight.

Second rise & bake

• The following morning remove the rolls from the refrigerator and allow them to rise in a warm spot (this can take 3-5 hours depending on the temperature). Mine took 4 hours at 70 degrees F.
• The rolls are ready once they have at least doubled in size.
• After the rolls have finished their second rise, place them back 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.
• 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).
• 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.
• Bake the rolls for 25-28 minutes or until they reach your desired crispiness. They should be a deep golden brown.
• Crusty sourdough rolls last for 2-3 days in an airtight container or bread bag of your choice.