The making of sourdough bread rolls

This is a long form article, you can read it in https://habla.news/a/naddr1qvzqqqr4gupzquqvdjl396dxekxetlvcvwmgm7jhajaqufx72ageuj3a425js9haqqxnzdejxgcrjvpnxymnzdfjadn4k8

Hello Nostr-verse,

I have now fiddled so much with the photos and table, so, enjoy the photos!

https://cdn.satellite.earth/b24577e9162d7a313f703bef22b169f33945b9314d70561c953f01e96011776a.jpg

The first set of photos shows the progress from a nice, ripe and bubbly sourdough starter to mixing the dough and putting it in the fridge for overnight cool proofing.

You can see quite nicely how the dough kept on developing overnight. I knew last night that I didn't want to make bread otherwise I would have shaped a bread loaf and stored it in a banneton overnight. This time I was going to make

Breadlings

a.k.a. rolls or dinner rolls. There wasn't much shaping involved, none actually. I took the dough out of the bowl, put it on a floured surface and divided it into 12 (?) differently shaped little dough pieces.

I placed them on a baking paper into my Dutch oven and baked each batch for about 30 - 35 minutes, 10 minutes on high heat and the remaining time on moderate heat.

Then they had to cool down before, finally, two of them found their way onto our breakfast table and into our tummies.

<center>The verdict:</center>

<center>Awesome! They were slightly crusty on the outside, chewy but airy on the inside - perfect! </center>

https://cdn.satellite.earth/d239a280f8a23fe6d68657201d5000da074b963d1f9eba423f50f9337416bb67.jpg

Happy Weekend! OceanBee