Sourdough Sub Rolls

Sourdough Sub-Rolls (4)

Ingredients:
100 g Starter
20 g Sugar
250 g Water
30 g Olive Oil
500 g Bread Flour
10 g Salt

Timeline:

Morning – Fed starter (1:2:2 ratio) and left at room temp

5:00 PM – Mixed dough and kneaded until smooth
5:30 PM – stretch & folds; 3 rounds, 15-30 minutes apart

6:30–10:30 PM – covered and bulk fermented at room temp

10:30 PM – moved to fridge

Next Day

9:00 AM – Removed dough from fridge, let it warm up to room temperature
10:00 AM – Shaped into 4 sub-rolls
* Flattened each piece, rolled into logs, pinched seams

10:00 –11:15 AM – Final proof at room temp (covered with damp towel; preheated oven to 400°F)

11:30 AM – Scored and baked for 25 minutes

Last pic is the steak sandwhich, smashed potatoes, and homemade chimichurri my husband made for dinner that night. 🤤