Lievito Madre Rolls

Ingredients

• 300 grams all purpose flour (or bread flour)
• 100 grams lievito madre (active 3-4 hours)
• 190 grams lukewarm water
• 1 teaspoon honey
• 1 teaspoon salt

Instructions

1. 1

   In the mixing bowl add the flour, lievito madre, honey and half the water, start to knead then add the remaining water and continue to knead for two minutes then add the salt and knead for 5-6 minutes or until the dough is smooth and pulls away from the sides of the bowl.

2. 2

   Lightly oil a large bowl with olive oil and place the dough (it will be slightly sticky) in the bowl turning to coat lightly in the oil. Cover the bowl and place in a warm draft free area for approximately 12 hours or until doubled in bulk.

3. 3

   Remove the dough to a lightly floured flat surface and fold (see photos). Cover with a clean tea towel and let rest 30 minutes.

4. 4

   Divide the dough into 4 parts and place them on a parchment paper lined baking sheet (no need to shape, just cut and transfer). Dust with a little flour, cover and let rise 3-4 hours or until doubled.

5. 5

   Pre-heat oven to 440F / 230C. Place an empty pan at the bottom of the oven. Boil 1½ cups of water in a small pot.

6. 6

   Pour the boiling water in to the pan, place the baking sheet with the risen dough on the middle rack, and bake for 10 minutes, lower the heat to 200 and bake another 5-10 minutes. Move to a wire rack to cool before eating. Enjoy!