Wake Up Feed for Your Sourdough Starter
100 g (3.5 oz) sourdough starter. Because you will be feeding it twice, it doesn't matter what hydration it is to begin with.
100 g (¾ cup) all-purposed flour
60 g (¼ cup) lukewarm water (90º F)
Mix the "wake up feed" in a clean bowl with your fingers, cover and let ferment for 8 to 10 hours.
20 g (1 tbsp) of the "wake up feed"
270 g (2 cups plus 1 tbsp) of all-purpose flour
175 g (3/4 cup) Mexican lager beer
Mix the final feed ingredients with your hand until well incorporated. Cover and let ferment at room temperature for 12 hours. (You can give the remaining, unused volume of wake up feed back to your starter.)
430 g (3 1/3 cups) all-purpose flour (I used half freshly ground sprouted spelt)
20 g (1 tbsp plus 1 tsp) granulated sugar
18 g (1 tbsp plus ½ tsp) salt
All of the starter
212 g (¾ cup plus 1 tbsp) water
Whisk together the flour, sugar, and salt in a large bowl. Divide the starter into small pieces and add it to the dry ingredients. Add the water and blend everything together with your hands. "Squidge" the dough ingredients together until the dough comes together. You can use your dough scraper to help incorporate everything. This process should take a couple minutes.
Turn the dough out onto a clean work surface and stretch, fold, and flip the dough about 5 times. Go this gently to avoid tearing the dough. Dough should be medium soft and not too firm.
Form the dough into a rough ball and place it back into the bowl. Cover and let rest for 15 minutes.
Lightly flour your work surface and place the dough seam side up onto the surface. Gently flatten the dough into a 2 inch thick circle. Stretch and fold the dough from all four "sides."
Turn the dough over and shape it into a ball. Return it to the bowl, cover, and let rest for 15 minutes.
Repeat the stretch-and-fold process three more times at 15 minute intervals.
Place the dough back into the bowl. Cover and let rise in a warm place for about an hour, until doubled.
Turn the dough out onto a lightly floured work surface with the smooth side down. Gently flatten until the dough is about 2 inches thick. Gently stretch and fold one side of the dough about half way over the dough. Turn the dough, and repeat from all four "sides."
Flip the dough over, seam side down, and form the dough into a ball.
Return the ball to the bowl, seam side up, and cover until doubled, about another hour.
Lightly flour your work surface.
Divide the dough into 8 pieces, about 150 grams each. (Mine were about 167g because of the added agg and lime). Form each piece into a ball. Press each ball into a rough rectangle and then fold the long side in a few times to create a cylinder. Using your hands, roll each cylinder back and forth until you have an eight inch long roll with tapered ends.
Heat your oven to 475º F with a baking stone and steam pan. Alternately, use an inverted roasted lid sprayed with water to place over the rolls and provide the steam.
Place the rolls, seam side up, side-by-side lengthwise, between the folds of a couche or flour dusted tea towel to proof. Cover for about 60 to 90 minutes, until puffy and airy, but not doubled.
You will probably need to bake these in two batches unless you have two ovens.
Place the risen rolls onto parchment paper on top of a pizza peel or flat baking sheet, seam side down with space in between. Add 2 cups of boiling water to your steam pan and close the oven door to let it get steamy.
Score the rolls with a sharp knife or lame down the length of the center of the roll, keeping the blade at an angle.
Place the loaves and parchment on the stone and close the oven door. If you like, you can also spray the oven with more water to add extra steam.
Lower the oven temperature to 400º F and bake the rolls for 20-25 minutes. They should be deep golden brown and hollow sounding.
Cool on a wire rack. Repeat with the remaining rolls.