Ingredients:

  • 3 ½ cups (420g) all-purpose flour
  • 1 ½ cups (360ml) lukewarm water
  • 1 cup (240g) sourdough starter (active and bubbly)
  • 1 ½ teaspoons (8g) salt
  • 1 tablespoon (12g) sugar
  • 1 tablespoon (15ml) olive oil (for greasing)
  • Cornmeal (for dusting)
  • Sesame seeds or poppy seeds (for flavor and decoration)

Instructions:

  1. In a large bowl, combine the lukewarm water and sourdough starter.
  2. Whisk in the sugar and then add the flour and salt. Stir until a shaggy dough forms.
  3. Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl and cover with a kitchen towel.
  5. Let the dough rise at room temperature for 3-4 hours, or until it doubles in size.
  6. Gently deflate the dough and divide it into 8 equal pieces. Shape each piece into a sub roll form.
  7. Place the rolls onto a parchment-lined baking sheet and cover with a damp towel.
  8. Let them rest for 1-2 hours until puffy and almost doubled.
  9. Preheat the oven to 425°F (220°C). If using a pizza stone, place it in the oven to heat up.
  10. Optionally, dust rolls with cornmeal and sprinkle with seeds. Bake for 20-25 minutes, until golden brown.
  11. Remove from the oven and let cool on a wire rack before slicing.