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Friday, September 12, 2008

Basic Sourdough Bread Rolls


In KitchenAid (or other brand) mixer bowl, combine,

2.5 cups (375 gr) all-purpose flour
1 heaping teaspoon of instant yeast
2 teaspoons of table salt
1 tablespoon olive oil
3/4 cup room temp. water
3/4 cup sourdough starter (use any starter you wish. Video of making a starter available on this blog)

Mix with paddle until dough gathers together. Add water or flour by the tablespoon if dough is too dry or too wet respectively

Once gathered, remove paddle, scraping off all dough, and replace with dough hook.
Knead with dough hook on medium speed for 3 minutes.

Turn dough out onto a floured suface. Sprinkle top of dough with a little flour to absorb any surface moisture. Knead until dough is silky smooth or smooth as a baby's bottom. The dough may already be sufficiently kneaded, so don't knead any more than you have to by hand.

Place in a container and cover with dish towel or container cover. DON'T LOCK DOWN LID!

Allow to rise for two hours or until dough is doubled in size.
Punch down dough and let rest for 10 minutes.

Turn dough onto floured surface and form into long log, approximately 24 inches long and 2.5 inches wide and high.

Using a pastry scraper, cut dough into 16 equal pieces.

Place dough balls onto a foil-lined baking sheet with coarse corn meal sprinked on top of it.

Bake in oven at 400 degrees for approximately 15 - 20 minutes. If making a double batch, place one sheet in the top third of the oven and one on a rack in the bottom third of the oven. After 10 minutes, reverse sheets top to bottom and front to back for even baking.

When golden brown, remove sheets and place on cooling racks. Allow bread to cool. Enjoy.

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