Step 1 – FEED STARTER/MAKE THE LEVAIN

• Take 50g of your sourdough starter and feed it 150g bread flour + 70g water + 20g sugar
• Wait for it to 3x in size –it will be ready when the top stops doming and starts to crater a little

Step 2 – MIXING

• In your stand mixer, mix dough ingredients (except the butter) until you get a windowpane
• Then add in the butter. Mix again until you get a windowpane (mixer at speed 2 for around 10-16 min)

Step 3 – BULK FERMENTATION/1st RISE

• Roughly shape the dough into a taut ball and put it in a greased bowl
• Bulk proof for 4hrs at 74F (gauge time if your room is cooler or warmer)

Step 4 – COLD PROOFING/2nd RISE

• Cold proof in your fridge overnight (~8hrs)

Step 5 – PAN DE SAL SHAPING

• Take out the dough, weigh and divide into equal balls and shape tautly into buns
• Then put directly onto a buttered 9×13 cookie sheet (or lined with parchment paper)
• This recipe at 1x scale makes TWO 9×13 cookie sheets of:
  • 30 small dinner rolls (6 across x 5 down) –what you see in the pic
  • 25 medium rolls (5 x 5)

Step 6 – FINAL PROOFING/3rd RISE

• Final proof (room temp) the rolls in the cookie sheet
• Cover lightly because we don’t want it to dry out
• Final proof this for 4-6hrs at room temp (74F),
• or until *ALMOST* double, around 75-80% rise

Step 7 – SOURDOUGH BAKING

• Egg-wash and bake in a pre-heated 350F oven for 20-35 min (meaning, check on it every 5-10 min at the 20 min mark)
• Baking times will depend on how big the rolls are,
• you as the baker will have to gauge how long to bake by checking on the oven around the 20 min mark