I pretty much followed the recipe from King Arthur Flour, with a couple of tweaks (some intentional, some not)
I have been adding a quarter cup of sourdough starter discard to almost all of my bread recipes. It really adds a nice complexity to the flavor of the bread (particularly when they’re allowed to rise overnight).
Here’s the other change. The recipe calls for 2 tablespoons of olive oil. I got it switched with a recipe (too much multitasking!) and added 1/4 cup olive oil. I also added 2 tablespoons of milk powder.
Mix ‘er up. This is a relatively wet dough (or, it is the way I made it).
Allow to rise for 90 minutes. I use the Breville Airfry Smart Oven on the proof function at 91 degrees. This thing is such an amazing multi-tasker! Proofing, baking, air frying, dehydrating, broiling. I am so glad I bought it. We use it daily.
Bash down and add to an oiled container. Refrigerate overnight.
The next day, bring dough to room temperature. I made 12 rolls (cause you know I’m going to make sliders out of these right?) and 2 small baguettes out of this dough but you could make 2 larger baguettes, or 4 smaller baguettes for sandwiches. Using the disposable half pans makes the prep work so easy (and great for parties, they fit right in the chafing dish)
Allow to rise until doubled. Again for me, 90 minutes at 91 degrees.
And bake at 375 degrees Fahrenheit for about 35-40 minutes (less for the baguettes). Basically until golden.
These turned out so good. Aaron rarely comments on bread unless it’s exceptionally good, and he said these were in fact exceptionally good.
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Cuban Bread
- Tangzhong Method Sandwich Bread
- Deli Marble Rye Bread
- Jalapeno Corn Bread
- Sourdough Garlic Breadsticks
- Beer Bread
- Pita Bread
- Overnight Rise Italian Bread
- Deli Rye Bread
- No-Knead Sourdough Bread
- Pumpernickel Boule
New Orleans Style French Rolls
- 2 cups lukewarm water
- 2 tablespoons sugar
- 2 tablespoons SAF Instant Premium yeast
- 1/4 cup olive oil
- 5 to 6 cups 602g to 723g King Arthur Unbleached Bread Flour
- 1 tablespoon 14g table salt
- 1/4 cup sourdough discard
- 2 tablespoons milk powdered
- Combine ingredients and knead for approximately 5 minutes. Allow to rise until doubled (about 90 minutes). Punch down and place in oiled container. Refrigerate overnight. Bring back to room temperature. Shape into balls or baguettes. Allow to rise until doubled (about 90 minutes). Bake in 375 degree Fahrenheit oven for 35-40 minutes until golden on top.