Garlicky Sourdough Bread Rolls Recipes

GARLICKY SOURDOUGH BREAD ROLLS RECIPE

Steps:

• Combine the wet ingredients and the basil, mix well.
• Add the flour, then the salt, and knead the dough until soft and smooth.
• Leave to rise for 4-8 hours. If you are trying to make your work easier for tomorrow, let rise for 2 hours, cover and stick it in the fridge to ferment overnight. When you take it out, let it warm up a little and then move on to the next step.
• For those of you who benefit from step by step process pictures, there's a collage below the directions with pictures starting at this point.Divide the dough in 16-20 even balls and arrange evenly in greased containers. I've done 2 pie dishes as well as one 9×13 sheet (pictured with this recipe). Cover so it doesn't start forming a skin!
• Make up the topping in a glass bowl, let sit at room temp until you're ready to bake.
• Let rise for an additional hour or so in a warm oven (my oven stays at 105o with the light on), then remove from the oven. It should be a bit puffy but not overproofed. It will rise a bit more while baking!
• Preheat the oven to 350 degrees. If your oven takes more than 10-15 minutes to preheat, you may want to take the rolls out of the oven a little earlier than an hour in Step 6!
• Stir the topping and brush most of it on top of the rolls, then stick in the preheated oven to bake for 22-25 minutes.
• Once done, brush the rest of the topping on so it has a little shine. These rolls do not get very dark, if you want them darker you may turn the broiler on for a minute. But don't forget them and make them burn...

ARTISAN SOURDOUGH GARLIC BREAD

Steps:

• The Sponge: Combine the sponge ingredients in a large plastic bowl, cover with plastic wrap and keep in a warm place for 18-20 hours.
• When ready the sponge should have expanded and smell pleasantly sour and bubbling. (at this point you may wish to refrigerate for up to 7 days, just remember to bring back to room temp).
• Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes.
• Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours.
• Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
• Sprinkle the garlic cloves evenly over the dough and roll up in cinnamon roll fashion pinching the sides in as you make a long oblong shaped loaf.
• Allow the loaf to rise covered with a towel for 2 hours or till almost doubled in size.
• Preheat oven to 475°F.
• Slash the top of the loaf 4 times with a sharp knife.
• Spritz loaf and oven with water.
• Bake in 475°F oven for 3 minutes spraying 2 more times.
• Turn the oven down to 375°F (if it is baking to fast try 350°F).
• Spray often with the water and watch for the bread turning brown too fast. If it does, cover with a foil tent.
• Bake approx 30-40 minutes or till nicely browned and bottom thumps hollow.
• This bread can be a little temperamental, just watch the coloring and adjust temp and cook time as needed.