Brian > wrote in
:

> Sorry, I know this subject must have been talked about so many times.
> I have just made some delicious sourdough rolls, they are light and
> flavoured with the herbs and garlic.
> I made them into 80 gram rolls - no matter the weight is not
> important - however some split at the base.
> The splitting is something I want to find the answer to.
> I always put the nice smooth side on top and then slash to allow the
> dough to expand.
> Could I be answering my own question about the splitting at the base
> by thinking it could be the lack of atttention to the closing of the
> splits at the bottom?
> If so how do you seal those annoying split bits that occur when
> shaping dough?
> I have tweaked the cracks together but there must be a secret from an
> expert out there??
>
> Brian

Here is the recipe of what I did:

Herb and Garlic Rolls

Ingredients:

125g rye sourdough starter
175g plus plain white flour
300g strong white flour
15ml dried oregano
180g water
5ml celery salt
60ml olive oil
50g milk
4 crushed cloves of garlic

Method:

Mix together 125g sourdough starter, 300g strong white flour 180g water
to make a sticky dough and put in fridge to rise overnight.

Mix 50g milk, 4 crushed cloves of garlic, 15ml dried oregano in a mug
and bring to boil in microwave. Leave to soak overnight.

Next morning add the milk/garlic/herb mixture to the sticky dough and
then the 175g of plain white flour, adjust flour and water to give a
manageable but soft dough. Stretch and fold then leave to rise for about
4 hours in the fridge.

Shape the dough into 12 x 75g rolls, leave to rise, slash top, spray
with water, put pieces of rosemary on top and bake at 190ºC fan oven for
15 minutes.

Comment:

Rolls were not very brown, was unable to spray them could be the reason,
however very light.
Could make 50g rolls next time as 75g is surprisingly large.
Usual splitting of sourdough bread occurred, trying to find how to avoid
this.





05/07/2007