Dear First name / friend,
I hope you had a lovely Thanksgiving, filled with good food and good company. It certainly is the best time of the year as we head into the festive month of December!
This week I want to talk about creating a baking timeline for a sourdough recipe. So many people asked about how to time the bulk ferment for these
Sourdough Dinner Rolls, I thought it was well worth answering (so you can get ready for Christmas baking).
“
How can I time it so my dinner rolls are just coming out of the oven as we are serving up lunch … I don't want to be serving up stale rolls from baking them at the wrong time?"
The truth is, you can
create a baking timeline around any sourdough recipe. You just need to make sure you work backwards from the time you want to have the recipe ready by (including any cooling time that might be necessary).
Some tips that will help you if you want to bake these dinner rolls for Christmas:
- this recipe is an enriched dough, so the bulk ferment will take longer than a lean dough because of the fats added.
- you can bulk ferment them overnight, even with the milk in the dough (I would reduce the amount of starter to do this).
- if you want to make them ahead of time, shape them after the bulk ferment and then place them into the fridge for the second rise. This will hit “pause” - take them out and bring them to room temp before you bake them.
- The can stay in the fridge overnight.
- They do freeze really well if you want to save yourself the stress and bake them ahead of time.
For all my best tips around creating baking timelines, as well as 10 done for you timelines, check out my book “Scheduling Sourdough”.
Want to know what people are baking this weekend? These recipes are proving extremely popular right now:
Oh and if you missed last week's question - you can read the question and answer
here. Last week we talked about bannetons … and what to do if you don't have one!
As always, I love to see your sourdough wins - and help you with any problems you might be having. Have a question you'd like answered on my site? Let me know!
Until next week,
Wishing you sourdough success,
Kate
