Crispy Country Sourdough Rolls with Sunflower or Pumpkin Seeds

For 12 rolls of about 75 g each.

I realized that I might not ever have baked non enriched rolls and wanted to try making them.  Using the 40% prefermented flour formula for my recent country sourdough bakes I divided up 900 g of dough into 12 small boules.  These once again from the beginning of bulk to the time of baking only took 3 hours and 50 mins reaching a 140% rise in my aliquot jar.  In fact, they could have fermented even a bit longer since they didn’t quite pass the poke test at that point but I was getting impatient to bake.  

Overnight levain build, at 74°F about 10-12 hours to rise 3x.

In the morning add salt to water and dissolve.  Add levain and mix.

Add flours and knead until good gluten development, I will use my Ankarsrum Assistent and mix until a good windowpane is achieved about 10 mins.

Remove dough from the bowl and do some slap and folds.  Next set up aliquot jar.

Bulk fermentation at 82ºF.

End bulk when aliquot jar reaches 40% rise.

Flip the dough onto a lightly floured counter, divide into 12 equal weight pieces.  Shape each into a tight boule.  Place onto a parchment lined cookie tray leaving 1-2” between them.

Proof covered until the aliquot jar shows 100% rise.  At this point start the oven at 425°F setting it up for steaming baking.

When the aliquot jar reaches 140% rise, brush each boule with water, then score.  Optional, after brushing with water sprinkle with the seeds of your choice.  If using large seeds as I did place them on after brushing water and scoring.  The larger seeds get in the way of your blade.  Place into the oven adding water for steaming.  Bake for 15 mins, then remove the steam equipment and rotate the rolls.  Continue baking for another 10 mins then drop temperature to 350ºF and bake another 5 mins to ensure good colour.  Finally, transfer to a cooling rack.

They came out quite well.  I didn’t get an ear of any of them, but I was silly and attempted to score them after putting the seeds on them.  These large seeds definitely get in the way of the blade in a way that sesame or poppyseeds do not.  

These rolls had a great thin crispy crust and nice mild sour flavor with good wheaty notes.

My index of bakes.