Rustic Sourdough Bread Rolls

Ingredients:

• 1 cup sourdough starter (active)
• 1 1/2 cups lukewarm water
• 4 cups bread flour
• 1 teaspoon salt

Instructions:

1. In a large mixing bowl, combine the sourdough starter and lukewarm water.
2. Gradually add the bread flour and salt to the bowl while mixing the ingredients together. Stir until a shaggy dough forms.
3. Once the dough comes together, cover the bowl with a kitchen towel or plastic wrap and let it rest for about 30 minutes. This process, known as autolyse, helps the flour fully absorb the water, making the dough easier to handle.
4. After the autolyse, perform a series of folds or stretch and folds to develop the gluten in the dough. To do this, grab a portion of the dough, stretch it upward, and fold it over the center of the dough. Rotate the bowl and repeat this process until you’ve completed a full circle.
5. Cover the bowl again and let the dough rest for another 30 minutes.
6. Repeat the folding process (step 4) two more times at 30-minute intervals. This helps strengthen the dough structure.
7. After the final set of folds, let the dough rise at room temperature until it increases in size by about 30-50%. The time required for this rise can vary based on room temperature and the activity of your sourdough starter. It might take anywhere from 2 to 4 hours or longer.
8. Once the dough has risen, lightly flour a work surface and turn the dough out onto it.
9. Preheat your oven to 450°F (230°C) and place a baking stone or a baking sheet inside to preheat.
10. Divide the dough into portions to shape into rolls. Gently shape each portion into a round ball or desired shape, being careful not to deflate the dough too much.
11. Place the shaped rolls on a baking sheet lined with parchment paper or a baking mat, leaving some space between them.
12. Let the rolls proof for another 30-60 minutes until they slightly puff up and increase in size.
13. Before baking, you can optionally score the tops of the rolls with a sharp knife or razor blade to allow for controlled expansion during baking.
14. Place the baking sheet with the rolls into the preheated oven and bake for 20-25 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
15. Remove the rolls from the oven and let them cool on a wire rack before serving.

These rustic sourdough bread rolls are best enjoyed fresh and can be served alongside meals or used as delicious sandwich rolls. Experiment with different shaping methods and enjoy the unique flavor and texture of homemade sourdough!