Step 1

The night before feed your sourdough starter. If you are planning on mixing your initial dough more than 8 hours after feeding your starter, feed it at a 1:2:2 ratio.

Step 2

On the morning of baking mix your starter with all the flour and water called for in the recipe. The remaining ingredients will all be added on the second stage dough in about 4 hours.

Step 3

Mixing the first stage ferment can be done by hand or in a standard mixer with the dough hook attachment. Mix approximately 3-5 minutes until dough is smooth. Once mixed place dough in a lightly oiled bowl covered with plastic wrap to ferment. If you want to build a little extra strength to your dough, do 3-4 stretch and folds at 30 minute inetervals, within the first two hours of fermenting.

Step 4

Mix your second stage dough in a standard mixer with a dough hook starting on low for 2-3 minutes, then moving to high for 6-8 minutes, roughly. Basically you will see the dough come apart, come together into a sticky ball, then slowly smooth out and become less sticky.

Step 5

In the end you will have a very soft dough, that stretches well without tearing (window pane test), and is not at all sticky.

Step 6

After the dough is mixed, transfer the dough to an oiled bowl, cover and proof for anywhere from 2-4 hours, or until it almost doubles in volume.

Step 7

If you feel it doesn't quite double by the 4 hour mark divide and shape anyways, as it will proof again once shaped.

Step 8

Divide into approximately 30, 40 g balls

Step 9

For softer rolls, use oil on your surface instead of flour.

Step 10

Shape into smooth balls by pinching ends to center, then rolling on work surface.

Step 11

Transfer to two, 9x13, lightly buttered baking dish, cover loosely with plastic wrap and proof for roughly 2 hours.

Step 12

Once nicely puffed, preheat oven to 450 degrees Fahrenheit.

Step 13

Brush with egg wash, sprinkle with sesame seeds

Step 14

Bake 450 for 10 minutes then 375 for the last 10.

Step 15

To be sure they are done check center roll, with a thermometer for a temperature of 205 degrees Fahrenheit.

Step 16

Cool 10 minutes in baking dish then, move to cooling rack and cover with dish towel.

Step 17

Leave out, in bread bag or wrapped in a dish towel if serving within the next 24 hours, or freeze to keep for later. keeps well for up to 2 months in freezer.