Ingredients

The following ingredients have 4 Servings
  • 4 ounces cool water -- 1/2 cup*
  • 4 1/4 ounces-- 1 cup Unbleached All-Purpose Flour
  • 1/8 teaspoon Instant yeast
  • all of the starter
  • 15 1/2 ounces -- 3 1/2 cups Unbleached All-Purpose Flour (Keep 3/4 ounce or 1/8 cup out to see if needed)
  • 8 ounces -- 1 cup lukewarm water
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon instant yeast
  • olive oil (for the bowls )
  • 1 large egg white mixed with 1/2 cup cool water

Instruction

  • To make the starter: In a medium size mixing bowl, mix the starter ingredients of 1 cup flour, 1/2 cup cool water, and instant yeast until smooth. Cover* and let rest at room temperature overnight.
  • Next day, in a large mixing bowl combine all of the dough ingredients and mix and knead them together -- by hand, stand mixer with dough hook or bread machine -- until you've made a soft, somewhat smooth ball of dough. You may not need all of the flour. Add the remaining 3/4 ounce (1/8 cup) if needed.
  • Allow the dough to rise, covered in an oiled bowl, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
  • Turn the dough out onto a lightly greased work surface. Divide it into 12 pieces*, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers.
  • Place the rolls on a parchment-lined baking sheet, cover them with a clean towel and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK.
  • Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425F.
  • Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash. They may seem a bit flat but they'll perk up when they hit the oven's heat.
  • Slash a 1/4" deep cut across the top of each roll. Immediately slide loaves onto a baking stone in the oven. If you don't have a stone keep the bread rolls ons the baking sheet.
  • Bake rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For the best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.