I've observed that all my Danish bread recipes require higher hydration, due to the difference in US American flour. I made these outstanding sourdough rolls twice now, the second time using 405g water - and dissolving the salt in an additional 30g water, which improved the hydration. Did 3-4 folds at 30 minute intervals and left it to bulk ferment for another 2-3 hours. Crumb was a little more airy. This is an EXCELLENT recipe!!!😃😃😃
Just ate one fresh out of the oven and OMG! Best rolls ive ever made! If anyone wants to use this recipe with whole wheat instead of rye I added a 1/4 cup of honey and topped it with crumbled old fashioned oats and sunflower seeds. I made half of the batch regular size and the other half i split them into two for miniature rolls. They baked 2 minutes faster than the full size ones.
Amazing Sune, you are my sourdough hero!! I learned from you everything about bread making. Hydration, protein content of flour, oven spring etc were completely foreign to me two years ago. Now, thanks to you, I know what I am doing. I just made these truly yummy rolls. Followed your instructions to the “T”, and was not disappointed with the result. You truly ROCK!!
Hi Sune, lovely bun recipe. My family loves buns and buns are a nice change for dinner. I got rid of the cling film plastic madness and got me a French bakers linen, now that I bake more. It became a regular tool. Stay hydrated.
I like the little sayings at the start of each video and I have not noticed the same one twice. I really enjoy your recipes. I baked bread for about 7 years in a restaurant, but nothing ever prepared me for the adventure of sourdough!
They are so so good. Baked them today after a night in refrigerator. Morning rolled the buns, afternoon baking. Crusty and full of flavour added about 2 teaspoons crushed roasted caraway seeds preformed kneading, folding, before retarded dough overnight. Thank you so much for the recipe.
Hi Sune, I've made these rolls several times, despite initial disappointing results. It paid off! They have become a standard in my kitchen. With experience I get more adventurous/creative, and have a batch cooling on a rack right now. Thanks!
I just made a batch of my normal spelt sourdough and will do the rest as in your video. My dough is 75% hydration and half and half spelt and whole grain spelt. I have a very high protein spelt flour. I do have a bit of a problem with the dough overfermenting before it increased in size enough so I am happy to try the 25% increase. I also want them to be done in the morning so I decided to proof them in the fridge overnight after a 1hour proof on the counter. I hope they come out nice. My family is counting on the bread. I especially hope my parents and grandma like them because its the Sunday breakfast (Sonntagsfrühstück) keeping my fingers crossed.
I made these tonight, and they worked beautifully with even my gluten free recipe! Thank you! I have been so curious about how to work with sourdough outside of a DO. Brilliant!
Excellent recipe. I just made a 1/2 batch to see if I would like them. OMG the 5 rolls went that quick. I didn’t have Bread flour so I used King Arthur All Purpose Flour. They came out amazing. I’m making the whole batch tomorrow. Definitely a Recipe to keep.
The nice thing about King Arthur All Purpose flour is it has a very high protein content. Their All Purpose flour has approximately the same protein content as most cheap bread flours. 👍 All of their flours are really outstanding quality. I use a North Dakota based miller called Dakota Maid. Outstanding quality, as well. Between King Arthur and Dakota Maid, I think they have everything we could ever need, maybe with the exception of some rare specialty grains.
Dem maa jeg proeve i dag! My sister asked me to make sourdough rundstykker, and I've been racking my brain how to best do that. So thank you for saving the day!!! :).
Wow! You just made my excuses for not making buns, void. I can do this too. I even have several kinds of seeds, including “everything bagel” seasoning! I Just fed my starter this morning too. I may need to reduce recipe by half. Thank you for the recipe and video, and the bread calculator! 😋😄
Great channel! I really like your videos where you change only one variable and discuss how this effects the final loaf. Really helpful for hobby bakers who are still learning. Do you have a video on different folding and shaping techniques and how this effects a standard sourdough loaf?
Finally had time to make these. So beautiful. Although mine exploded at the bottom. Maybe scoring them at the top would have worked better. Have you tried this Sune?
@@Foodgeek I'll give that a try. They rose to a tad over 25% though. Thanks! Also they were so good, I had two straight from the oven and I already had breakfast haha
Thank you! Fantastic recipe! Love the clear and simple explanations. I do have a questions though: Have you ever tried plain German bread rolls? They are super crispy and have a lot of air inside. I’m trying to find a recipe, but all I have found online produce a more dense inside. Would love some help!
Hey Sune, Those crusty rolls are some of the best I've ever seen! Can't wait to try them. Why is there no stretch and folding or autolyse? Just curious. I will follow the recipe as you have directed. Thanks for all your wonderful bakes! 🥖
I made these rolls yesterday. They were so easy to do exept for the shaping. So instead of my scraper, I wet my hands and cupped them, like pre-shaping a boule, and problem solved! Crispy and delicious! As promised! Thanks for the awesome recipe 😋
I would like to bake them for breakfast or brunch. Can I start the preparation a day before and stop at some point to put it in the fridge overnight? At what point? Should they go straight into the oven or should I let them warm up while the oven is heating up? Or would it just be easier to make them the day before and reheat them ( toast them) in the morning?
Put the dough in the fridge after it's grown 25%. Then take it out and let it come to room temperature for about 30 minutes, then shape, heat oven, final proof, bake 😊
Hey Sune! I'll be baking this tomorrow and make a double batch where half goes to rolls and half to a normal bread. How come you only go for a 25% increase during bulk rise and then just 1hr after shaping? Feels like they risk being under-fermented 🤔
Thank you - this looks beautiful. Feeding my starter tonight so I can make this tomorrow! Question - about how many grams/ounces of dough do you use per roll?
Why my rolls are growing up like Eiffel Tower I can't make nice round one when I'm baking😢. But with bread is different story 😅, all good. Please help me to understand I didn't use your recipes yet so it is hope. My oven only bake for 230°C no more , would work that temperature?
Hej Sune . I will bake the rolls today. Do you put the baking shet on top of the baking steel ,or slide the baking paper with the rolls over on to the steel ?
May I ask, when you make a levain, do you typically feed your starter for a few hours and then put that fed starter into a levain, effectively feeding it again until the levain is ready to bake? Or, do you make a levain directly from the refrigerated starter? I've been doing the latter, and I wonder if that was a mistake, this whole time, and maybe that is why I don't get a really good rise in my dough, let alone oven spring.
I sometimes use the starter straight out of the fridge 😊 But more commonly just feed the starter straight out of the fridge, just once. Not use a levain. 😊
@@Foodgeek Thanks so much for the reply! I apologize, I was watching a few of your videos yesterday and meant to make this comment on your sourdough for beginners recipe video (where you use a levain). Because when I make my levain for my regular sourdough dough, I typically feed my starter and make a levain at the same time (my usual 6am feeding). Yesterday, I did so as well, placing both my starter and levain in my proofer at 29c. The starter doubled as normal, but the levain only rose a couple of mm. Strange, I thought...
Thank you for another amazing bread recipe. One question always comes to mind: when you mention "bread flour", is it whole wheat bread flour or white bread flour? White flour contains less protein than whole wheat flour and also absorbs less water. I always have a bit of trouble choosing the right type of flour, since in Canada we use slightly different names. Thanks!
When I say bread flour I mean white flour with a protein content in the 12-13% range. It needs to have a lot of gluten. In the UK they call it strong flour 😊
@@Foodgeek - Great! Thank you so much, it will help a lot to choose the right type of flour based on the protein content, which is always well indicated. A problem solved! 😊
Hej Sune! If I put my dough in the fridge (4c) as suggested in the written recipe, should I take it out an hour or so early so it comes up to room temp before forming?
I’m wondering if there is no folding how they gluten strengthens? I’m used to folding dough and here we’re just letting it bulk and proof and then bake? Seems fuzzy to me.
Gluten is developed in two different ways: agitation (folding, kneading, punching, slapping) or by letting the dough hydrate, like by autolyse or by having a long fermentation :) In sourdough, since fermentation is long by definition, you generally don't need to neither fold or autolyse, just leaving the dough to develop is enough :)
Hej Sune, I loved the recipe but many of my rolls came out a bit pointy/with a dome on the top, so they didn't look like the ones here on your video. Should I try scoring them next time or is there anything else I can do?
@@Foodgeek I usually make my dough up around now 2pm and then let it bulk ferment for 5 hours in the kitchen and then put it in the refrigerator overnight, is there anyway I could do that and then make the rolls up tomorrow morning and bake them? I usually put them in a vanity basket but maybe I should shape them and cover them and put them in the refrigerator or no this won't work? Thanks so much for your help I love your channel.
I'm a beginner and am now super confused. I have read the comments below. Are you saying that you never need to autolyse/stretch & fold, etc. for sourdough at all? Seems to be going against the rest of the sourdough world, no?
There are certainly many no knead recipes for sourdough, but yes it goes against what many people say. If you are doing super high hydration you may have to kickstart gluten development by doing stretches or slap and fold, but for a regular sourdough bread at a medium hydration it's not necessary 😊
at 02:04 ish, to take the salt out completely is kind of a extreme. I have forgotten once the salt and the bread was not eatable, it didn't taste of anything! The only rescue was a salty dish with the bread, but still... zero salt in bread is very extreme ;)
I was startled by this, but not so much for flavor reasons! I’ve forgotten to add the salt in bread recipes and the dough just doesn’t come together properly. I never get a good shape.
I have the same issue with mine. Here buns or bread/dinner rolls are everywhere (instead of sandwich style) and it's much lighter compared to bread. My buns are just small breads...
Hi Sune, once again thank you for a great video! Very interesting that you are nowadays skipping the autolysis and s&f. Do you still sometimes do it or have you totally stopped doing it? I'm still kinda stuck to you master sourdough recipe and it works for me. Though I am finding that my results are less perfect than they used to be (less oven spring), I might switch back to the flour I used a while ago. It does have the same % of protein but I heard that also the quality of the glutenous protein may differ between different flours. Any comment on that?
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
I've observed that all my Danish bread recipes require higher hydration, due to the difference in US American flour. I made these outstanding sourdough rolls twice now, the second time using 405g water - and dissolving the salt in an additional 30g water, which improved the hydration. Did 3-4 folds at 30 minute intervals and left it to bulk ferment for another 2-3 hours. Crumb was a little more airy. This is an EXCELLENT recipe!!!😃😃😃
Just ate one fresh out of the oven and OMG! Best rolls ive ever made! If anyone wants to use this recipe with whole wheat instead of rye I added a 1/4 cup of honey and topped it with crumbled old fashioned oats and sunflower seeds. I made half of the batch regular size and the other half i split them into two for miniature rolls. They baked 2 minutes faster than the full size ones.
Amazing Sune, you are my sourdough hero!!
I learned from you everything about bread making. Hydration, protein content of flour, oven spring etc were completely foreign to me two years ago. Now, thanks to you, I know what I am doing.
I just made these truly yummy rolls. Followed your instructions to the “T”, and was not disappointed with the result.
You truly ROCK!!
Thank you
Finally a bun recipe!!
Hi Sune,
lovely bun recipe. My family loves buns and buns are a nice change for dinner.
I got rid of the cling film plastic madness and got me a French bakers linen, now that I bake more. It became a regular tool.
Stay hydrated.
I like the little sayings at the start of each video and I have not noticed the same one twice. I really enjoy your recipes. I baked bread for about 7 years in a restaurant, but nothing ever prepared me for the adventure of sourdough!
Tusind tak Sune. De var super fråderen. Jeg lavede den til min mor og søster, og de elskede dem.
Velbekomme 😁
Great way to wake up on Saturday morning!
Thanks! I will be making these for my Christmas Dinner.😀
Thank you
They are so so good.
Baked them today after a night in refrigerator.
Morning rolled the buns, afternoon baking.
Crusty and full of flavour added about 2 teaspoons crushed roasted caraway seeds
preformed kneading, folding, before retarded dough overnight.
Thank you so much for the recipe.
Hi Sune, I've made these rolls several times, despite initial disappointing results. It paid off! They have become a standard in my kitchen. With experience I get more adventurous/creative, and have a batch cooling on a rack right now. Thanks!
Thanks for that. My husband has been asking for sourdough buns for ages. Now I have no excuse!
Yum! Your fondness for butter may only be exceeded by mine!
Bravo Sune ! Thank you for this recipe and video.
I made these today, and they are delicious. Thanks Food Geek.
I just made a batch of my normal spelt sourdough and will do the rest as in your video. My dough is 75% hydration and half and half spelt and whole grain spelt. I have a very high protein spelt flour. I do have a bit of a problem with the dough overfermenting before it increased in size enough so I am happy to try the 25% increase. I also want them to be done in the morning so I decided to proof them in the fridge overnight after a 1hour proof on the counter. I hope they come out nice. My family is counting on the bread. I especially hope my parents and grandma like them because its the Sunday breakfast (Sonntagsfrühstück) keeping my fingers crossed.
These rolls look amazing ..How long did it take for your dough to ferment by 25٪?
Love the film grain with the pause in the corner.
Thanks 😍 It works when you have a lot to say, but not enough footage 🤣
@@Foodgeek hits you right in the nostalgia bone. You could loop it and throw some of that smooth jazz. I'd watch it for hours.
I made these tonight, and they worked beautifully with even my gluten free recipe! Thank you! I have been so curious about how to work with sourdough outside of a DO. Brilliant!
Fantastic. Will definitely try this one.
Excellent recipe. I just made a 1/2 batch to see if I would like them. OMG the 5 rolls went that quick. I didn’t have Bread flour so I used King Arthur All Purpose Flour. They came out amazing. I’m making the whole batch tomorrow. Definitely a Recipe to keep.
Thank you
The nice thing about King Arthur All Purpose flour is it has a very high protein content. Their All Purpose flour has approximately the same protein content as most cheap bread flours. 👍 All of their flours are really outstanding quality. I use a North Dakota based miller called Dakota Maid. Outstanding quality, as well. Between King Arthur and Dakota Maid, I think they have everything we could ever need, maybe with the exception of some rare specialty grains.
You are the best. Bravo.
Sune - thanks for another good and easy to follow recipe. I had to add 2 minutes at the end upside down to get a good bottom crust.
Just fed my starter just for this! Just what I needed. Thanks for sharing :D
Mega fed video tak!!!
Beautiful knowledge.
Been waiting for this! Thanks!
Dem maa jeg proeve i dag! My sister asked me to make sourdough rundstykker, and I've been racking my brain how to best do that. So thank you for saving the day!!! :).
Can't wait to try the recipe
Now let me try that today!
Oooh delicious. Must try it.
i have just made these buns. YumYum in my tum. I'm gona make these again.
They look perfect!
Hello Sune, could these buns be fermented overnight?
Wow! You just made my excuses for not making buns, void. I can do this too. I even have several kinds of seeds, including “everything bagel” seasoning!
I Just fed my starter this morning too.
I may need to reduce recipe by half. Thank you for the recipe and video, and the bread calculator! 😋😄
Great channel! I really like your videos where you change only one variable and discuss how this effects the final loaf. Really helpful for hobby bakers who are still learning. Do you have a video on different folding and shaping techniques and how this effects a standard sourdough loaf?
Thank you. Thank you!
Can you freeze the dough buns (before baking)and then pop them in the oven for a quick Sunday breakfast?
I would freeze after and then toast
Finally had time to make these. So beautiful. Although mine exploded at the bottom. Maybe scoring them at the top would have worked better. Have you tried this Sune?
You might need to proof the dough longer then 😊
@@Foodgeek I'll give that a try. They rose to a tad over 25% though. Thanks!
Also they were so good, I had two straight from the oven and I already had breakfast haha
Thank you! Fantastic recipe! Love the clear and simple explanations. I do have a questions though: Have you ever tried plain German bread rolls? They are super crispy and have a lot of air inside. I’m trying to find a recipe, but all I have found online produce a more dense inside. Would love some help!
Do you mean brôdchen? I think I'd make those with yeast :)
@@Foodgeek Yes, the recipes usually call for yeast, but the crumb just never works. It’s always too dense, never enough air.
Just made a batch of these - sesame and poppy seed. So yummy! Tak Sune
Hey Sune, Those crusty rolls are some of the best I've ever seen! Can't wait to try them. Why is there no stretch and folding or autolyse? Just curious. I will follow the recipe as you have directed. Thanks for all your wonderful bakes! 🥖
Most of the time neither autolyse not stretch and folds are needed. The extremely long fermentation takes care of developing the gluten 😊
I made these rolls yesterday. They were so easy to do exept for the shaping. So instead of my scraper, I wet my hands and cupped them, like pre-shaping a boule, and problem solved! Crispy and delicious! As promised! Thanks for the awesome recipe 😋
I would like to bake them for breakfast or brunch. Can I start the preparation a day before and stop at some point to put it in the fridge overnight? At what point? Should they go straight into the oven or should I let them warm up while the oven is heating up?
Or would it just be easier to make them the day before and reheat them ( toast them) in the morning?
Put the dough in the fridge after it's grown 25%. Then take it out and let it come to room temperature for about 30 minutes, then shape, heat oven, final proof, bake 😊
Hey Sune! I'll be baking this tomorrow and make a double batch where half goes to rolls and half to a normal bread. How come you only go for a 25% increase during bulk rise and then just 1hr after shaping? Feels like they risk being under-fermented 🤔
Thank you - this looks beautiful. Feeding my starter tonight so I can make this tomorrow! Question - about how many grams/ounces of dough do you use per roll?
100 grams of dough per roll :)
No stretching/kneading/lysing at all? Just an initial mixing? What does that do to the final product?
It doesn't affect it negatively or positively. There's really not much difference with or without kneading unless you go for really high hydration :)
@@Foodgeek Is that just for rolls, or is that true for larger bread too, like boules and batards?
i’m not sure that’s right
Why my rolls are growing up like Eiffel Tower I can't make nice round one when I'm baking😢. But with bread is different story 😅, all good. Please help me to understand
I didn't use your recipes yet so it is hope. My oven only bake for 230°C no more , would work that temperature?
Hej Sune . I will bake the rolls today. Do you put the baking shet on top of the baking steel ,or slide the baking paper with the rolls over on to the steel ?
I don't use a baking steel for these. I just put the sheet about in the middle of the oven and make steam using a pan underneath :)
Flavorful
Nice rolls! I wonder why you don't have to autolyse or stretch and fold the dough but just leave it straight to bulk fermentation for 1.25X?
Because both autolyse and stretch and folds are optional. Sourdough ferments for so long that it's not really needed :)
@@Foodgeek how long does it take to get 1.25X in the bulk ferments?
@@luciayang89 It takes me about 3 hours in my proofer set to 30C/86F :)
Hi Sune! Is there any reason you skipped the autolysis? Thanks for the awesome recipe! These rolls sure look amazing.
It autolyses when it's in the bulking container, it's not like the dough knows the difference 😁
det ser lækkert ud.❤❤❤kærlighed fra Nepal.
Must try that. Saves leaving them over night in the fridge
Hi! Finally a bun recipe! What do you think, can I make those with starter from the fridge and just wait until it grows 25%?
How long does the fermentation take for you?:-)
What would be a good modification of the recipe for just one roll. I want to bake just one roll a day as a way to practice sourdough making.
May I know what is egg spray?
I first time heard of this .
Thank you.
It's basically beaten egg that you can spray onto your baked goods. No more gloop 😆
@@Foodgeek sound good to me. 😊
It comes in spray
Like baking oil spray?
Watching you from a. Asia. Never seen that in baking store here.
Thank you.
May I ask, when you make a levain, do you typically feed your starter for a few hours and then put that fed starter into a levain, effectively feeding it again until the levain is ready to bake? Or, do you make a levain directly from the refrigerated starter? I've been doing the latter, and I wonder if that was a mistake, this whole time, and maybe that is why I don't get a really good rise in my dough, let alone oven spring.
I sometimes use the starter straight out of the fridge 😊 But more commonly just feed the starter straight out of the fridge, just once. Not use a levain. 😊
@@Foodgeek Thanks so much for the reply! I apologize, I was watching a few of your videos yesterday and meant to make this comment on your sourdough for beginners recipe video (where you use a levain). Because when I make my levain for my regular sourdough dough, I typically feed my starter and make a levain at the same time (my usual 6am feeding). Yesterday, I did so as well, placing both my starter and levain in my proofer at 29c. The starter doubled as normal, but the levain only rose a couple of mm. Strange, I thought...
Im totally new to sourdough😅 if I let the dough rest in the fridge overnight should I shape it before or when in the process?
Shape it before. Cold dough is hard to shape 😊
Okay! And is it true that there is no folds in this recipe?☺️
@cecilievestergaard8802 yes, folds are generally optional, unless you have super high hydration 😊
Thank you for another amazing bread recipe. One question always comes to mind: when you mention "bread flour", is it whole wheat bread flour or white bread flour? White flour contains less protein than whole wheat flour and also absorbs less water. I always have a bit of trouble choosing the right type of flour, since in Canada we use slightly different names. Thanks!
When I say bread flour I mean white flour with a protein content in the 12-13% range. It needs to have a lot of gluten. In the UK they call it strong flour 😊
@@Foodgeek - Great! Thank you so much, it will help a lot to choose the right type of flour based on the protein content, which is always well indicated. A problem solved! 😊
Sune you should make a video on the different kinds of "rundstykker"! (Danish morning buns)
Similar to these i would imagine but I would love it!
That could be interesting :)
@@Foodgeek As a fellow Dane, I would love it ;)
Gotta try those seed combinations, always did 1 at a time.
The Max my oven goes to is 250c. Do I just adjust the cooking time?
Hej Sune! If I put my dough in the fridge (4c) as suggested in the written recipe, should I take it out an hour or so early so it comes up to room temp before forming?
Maybe let them rest for 30 minutes before shaping 😊
@@Foodgeek thanks for your speedy reply!
Hi Sune. Why did you skip crumb and crust test? I would like to see the crumb. Thanks for a good video. I definitely will give a try.
I only do those for experiments. This is a recipe, but you can always see the crumb in the b-roll :)
There was that last picture showed the crumb. Did you notice?
Can I double this and then freeze prior to shaping into balls? Then bake at another time?
Very good, but they came out a little flatter than I expected. I did use 70% hydration with a 12.7% Bread Flour.
Hi sune do you bake with a fan/ turbo option?
I’m wondering if there is no folding how they gluten strengthens? I’m used to folding dough and here we’re just letting it bulk and proof and then bake? Seems fuzzy to me.
Gluten is developed in two different ways: agitation (folding, kneading, punching, slapping) or by letting the dough hydrate, like by autolyse or by having a long fermentation :)
In sourdough, since fermentation is long by definition, you generally don't need to neither fold or autolyse, just leaving the dough to develop is enough :)
just subscribed!
Welcome 😁 May you bake wonderful bread ❤️
Hej Sune, I loved the recipe but many of my rolls came out a bit pointy/with a dome on the top, so they didn't look like the ones here on your video. Should I try scoring them next time or is there anything else I can do?
Did they crack? Was it because of oven spring, you think?
Also would love to see tebirkes buns. The thing I miss the most from home :-) mmmmmmm
Stupid question maybe.......But why no stretching and folding to develop the gluten as in other sourdough recipes? 🤔🤔
Is a baking steel absolutely necessary?
If I let them raise for 2 hours instead of one will they raise more at baking?
About how long did it take yours to BF to 25 percent? I know it could be different but just curious. Thank you
I honestly don't remember, but in my proofer set to.30C/86F it's usually 2.5-3 hours 😊
@@Foodgeek I usually make my dough up around now 2pm and then let it bulk ferment for 5 hours in the kitchen and then put it in the refrigerator overnight, is there anyway I could do that and then make the rolls up tomorrow morning and bake them? I usually put them in a vanity basket but maybe I should shape them and cover them and put them in the refrigerator or no this won't work? Thanks so much for your help I love your channel.
I'd shape them and put them in the fridge overnight 😊
@@Foodgeek thanks so much
Thank you so so soooo much 🙏🏼 The 🥖👑
Wondering why you don’t score the rolls as you do the loaves?
You could, but I like them rustic 😁
Hello , i watch your channel you make such a great sourdough bread , in the future can you make gluten sourdough bread and sandwiches sourdough please
I already have a very popular sourdough sandwich bread: fdgk.net/sourdough-sandwich-bread-video
I'm a beginner and am now super confused. I have read the comments below. Are you saying that you never need to autolyse/stretch & fold, etc. for sourdough at all? Seems to be going against the rest of the sourdough world, no?
There are certainly many no knead recipes for sourdough, but yes it goes against what many people say. If you are doing super high hydration you may have to kickstart gluten development by doing stretches or slap and fold, but for a regular sourdough bread at a medium hydration it's not necessary 😊
@@Foodgeek Interesting. Thanks
Quick Summary:
423g Bread Flour
106g Rye Flour
10g Salt
106g Starter
355g Water
:)
The link to the recipe doesn't seem to be working for me. Anyone else experiencing this issue? These rolls look delicious, eager to try them! 🙂
I fixed it :)
@@Foodgeek Thank you for your quick response! I truly appreciate your videos! ❤️
Hvor lang tid tager det din surdej at hæve med 25% efter du har blandet alle ingredienserne?
You are the bestest!!
Aww
Bake with fan mode?
at 02:04 ish, to take the salt out completely is kind of a extreme. I have forgotten once the salt and the bread was not eatable, it didn't taste of anything! The only rescue was a salty dish with the bread, but still... zero salt in bread is very extreme ;)
If people worry about their health I am not gonna tell them to put salt in. I put 3% in mine 🤤
@@Foodgeek ^^ salt, and butter hmmm ;)
I was startled by this, but not so much for flavor reasons! I’ve forgotten to add the salt in bread recipes and the dough just doesn’t come together properly. I never get a good shape.
@@clarekrmiller that' one reason I'm with 3% on pizza dough instead of 2% bread dough ;)
I read all the comments. There were unanswered questions about the reason behind only 25% proofing. Would you explain why you chose 25%?
That looks absolutely amazing , Im making them right now as i type this msg
I find my buns get a bit “heavy” compared to “bakery” ones. Any suggestion?
I have the same issue with mine. Here buns or bread/dinner rolls are everywhere (instead of sandwich style) and it's much lighter compared to bread. My buns are just small breads...
Por favor puede agregar subtitulos en español, le agradezco
Surprised that you didn't develop at least a windowpane for the gluten. Why isn't this needed for rolls?
😊😊
Skip to 2.30
A moze tlumaczenie po polsku
Why such odd measurments? 3 grams matters that much? I think not.
.
.
I do my recipes differently now, but at this point I was going for a specific weight 😊
Hi Sune, once again thank you for a great video!
Very interesting that you are nowadays skipping the autolysis and s&f. Do you still sometimes do it or have you totally stopped doing it?
I'm still kinda stuck to you master sourdough recipe and it works for me. Though I am finding that my results are less perfect than they used to be (less oven spring), I might switch back to the flour I used a while ago. It does have the same % of protein but I heard that also the quality of the glutenous protein may differ between different flours. Any comment on that?