Leaving aside my forgetting for the second week in a row to put steam into the oven, the #BreadRolls keep getting better.
Hydration reduced to 65%, 28% old dough (sourdough), 2% salt, 1% dry yeast.
Fermented overnight in the fridge.
Oven heated to 250C + and held there for 30 minutes to heat through the pizza steel. Put rolls into the oven, directly above the steel, reduced temperature to 220C and baked for 30 minutes.
I reduced the weight per roll to 80g, will go to 100g next time, too much crust for too little crumb.
#baking #sourdough #recipe