Always use high gluten flour for this recipe. This is a wet dough recipe (high hydration). Resist the urge to add more flour when mixing and folding. Wet hands with water to prevent dough from sticking to hands while folding. Sprinkle flour liberally on the bench, dump dough out and flour the top before it is shaped and cut into squares.
238gWhite Sourdough StarterFed within the last 24 hours
8gYeast
Add & Mix In
85gWhole Wheat Flour
12gSea Salt
2TExtra Virgin Olive Oil
Add & Mix In
650gHigh Gluten Bread Flouradjust flour +25g as necessary
Instructions
SCALING INGREDIENTS
Carefully measure all ingredients using a digital metric scale.
MIX
Add Water, Starter and Yeast into mixer bowl. Place bowl on stand mixer. Mix on level one just until yeast is dissolved.
Add in Whole Wheat Flour, mix on level one until incorporated. Add oil and salt; mix until dissolved.
Add in Flour. Mix on low speed for 2 minutes until dry ingredients are hydrated. Switch to speed two and mix for 4-5 minutes.
Stop the mixer and scrape the sides of the bowl as needed to ensure all ingredients are mixed together well. Continue to mix until all ingredients are incorporated.
Dough is at the right consistency when it is a well mixed/wet sticky dough that sticks to the side of the mixing bowl, creeps up dough hook and sticks lightly to fingers when touched. If dough is too wet, add high gluten white flour in 25 gram increments and continue to mix until the right consistency is reached.
BULK FERMENTATION
Pour dough out of mixer bowl into a well oiled container, scrape out remnants using a bowl scraper. Cover. Allow to bulk ferment until doubled.
FOLDING
FOLD #1: Once doubled, wet hands and fold dough from outer edges to center, 8-10 times forming a loose dough ball, flip over so the folds are at the bottom. Cover. Allow to bulk ferment until doubled (time depends on temperature of the kitchen).
FOLD #2: Once doubled a second time, wet hands and loosen edges of dough. Reach under center of dough and lift up until it comes out of the container. Lay dough down folded over itself (like a book). Repeat 3-4 times until the dough has some structure and is in a loose ball. Allow to bulk ferment until doubled (time depends on temperature of the kitchen).
BENCH REST
Heavily flour the work surface. Gently dump dough out onto the flour. Very gently shape the dough into a rectangle by putting hands under the dough and stretching from the center outward. Cover the top of the dough with flour and loosely with a towel. Bench rest for 10 minutes.
SHAPING/CUTTING
Using a bench scraper, cut dough into twelve 3 x 3 in. (8 x 8 cm) squares.
Very gently place six rolls on each baking tray. I suggest using parchment paper to ensure the rolls don't stick when baked.
FINAL PROOF
Allow rolls to proof for 10-15 minutes until light and airy (they will look like pillows).
BAKING
Place a metal cake pan full of water in the bottom of the oven. Preheat oven to 400°F/200°C.
Once rolls are proofed and oven is filled with steam, place rolls into oven.
Bake for 10 minutes, rotate pan, continue to bake 10-20 more minutes until lightly browned.
Quality Control: Finished rolls should be light, airy, and about 4 in x 4 in in size, 3.5-4 oz. in weight.
COOLING & PACKAGING
Allow rolls to cool for a few minutes before serving. Store completely cooled rolls in an airtight container or freeze for up to three months.