For this week’s project, I’ve decided to try something a bit lighter, which would be a nice side to the Sunday barbecue. I’m adapting this recipe while making the dough a bit wetter and using my sourdough starter instead of instant dry yeast as I have to use my culture and the taste is so much better anyway.
Ingredients (makes 6 smallish rolls)
- half a large boiled potato (I’ve used potato flakes with water, which works fine)
- 227g 550 flour
- half tablespoon dried rosemary, crushed
- 1 tablespoon fresh rosemary, chopped
- half tablespoon chopped sage
- half teaspoon ground pepper
- half teaspoon sea salt
- 15g butter
- 80g poolish (original recipe says 2 teaspoons dry yeast)
- 120ml water (plus a bit more if you can incorporate it)
- Mix up all ingredients except for the water
- Incorporate the water a little at a time up to 3/4 of the total
- Knead the dough for 10 minutes or until very smooth
- Add the rest of the water, plus a bit more if you can. I went to a rather sticky consistency as you can see on the picture.
- Wait a good two hours to let it rise. I left it overnight.
- Shape it into balls (I’ve used the technique described here, which helps you get a very round roll)
- Place the balls on a baking sheet, with cornmeal spread onto it and let them rest for an extra hour
- Heat up the over to 180°C
- When hot, place the baking tray in the middle
- Sprinkle water on the oven’s bottom 3 times during the first 10 minutes
- After 10 minutes, turn the tray around and bake for another 10 minutes
- Take the rolls out and enjoy!