This is a sourdough version of one of my favorite childhood breads--Dutch crunch rolls. They're perfect for sandwiches and a real San Francisco treat.
Day 1, Prepare the Dough: In a bowl combine the bread flour, whole wheat flour, milk, starter and salt. Mix well to evenly incorporate the starter. I recommend starting with the milk, starter and salt and stirring them together before adding the flour. Cover with plastic wrap and set aside for thirty minutes.
Stretch and Fold: Perform four stretch and fold sessions in 30 minute intervals, keeping the dough covered with plastic wrap in between. One stretch and fold session is pulling one portion of the dough and fold it over itself, working around the dough, usually, four to six pulls each session.
Bulk Fermentation: Bulk fermentation time starts when the starter is added to the dough and will continue after the stretch and fold sessions. Afte the fourth stretch and fold, leave the dough to continue to rise until doubled or nearly doubled. Depending on the dough/room temperature, this could take three to six hours. With a temps in the mid-70s total bulk would be around five hours.
Overnight Rest: After bulk fermentation, refrigate the dough (still in the mixing bowl) overnight. This will help with flavor development. (If you can't bake the following day, it's okay to leave the dough refrigerated for two nights.)
Day 2, Shape: (Shaping video is saved in my Instagram highlights. Link in Notes section of this blog post.) Take the dough out of the refrigerator and divide into twelve rolls. This recipe makes 12 88-gram balls (feel free to make larger rolls). To shape into a ball, take the edges of your portioned pieces and pinch them together and roll on the counter or by using your two hands. I'll link a video of my Instagram highlights that demonstrates the shaping process. Set the shaped balls on a parchment-lined baking sheet (quarter sheet size or half sheet size), cover with a towel and let rise for another 90 minutes.
Prepare the Topping: Preheat your oven to 400ºF. While you wait, prepare the topping. Combine all the topping ingredients but the water. You want a mixture that won't be too thick or too loose so add enough water to create a paste that flows like lava (like macaron or pancake batter). Let the topping sit to give the yeast time to activate while the oven preheats.
Bake: When ready to bake, place one or two tablespoons of topping on the dough balls. Spread with a pastry brush to make sure the tops and sides are well coated with the topping. Transfer to the oven and bake for 20-22 minutes or until the tops are golden and crackly. When done baking, transfer to a rack to cool. These rolls can be stored in the refrigerator or frozen to be consumed later.
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