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1
Mix ingredients for sourdough.
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2
Cover and let ripen for 10-12 hours in a hot day or 16-20 hours on a cool day.
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3
Mix in ingredients for the main dough into the sourdough until the dough comes together.
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4
Knead on a floured surfaced for 10-15 minutes until smooth.
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5
Form into a ball and return to bowl.
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6
Cover and let rise for 45 minutes.
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7
Divide the dough into a 8 equal pieces.
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8
Form each piece into a round roll by folding the outer edges into the middle 5-6 times.
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9
Use your hands to round up if necessary.
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10
Place the rolls on a floured tea towel or baking cloth with the folded side facing down.
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11
Let rise for 2 hours.
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12
Preheat oven to 250C/480F.
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13
Optional: Place a shallow baking dish or oven-safe tray at the bottom of the oven for creating steam.
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14
Let it preheat with the oven (we'll pour boiling water in it later).
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15
Steam makes the bread's color and outside texture better.
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16
When bread is ready to bake, line a baking sheet with parchment paper.
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17
Turn over each roll so the fold side is at the top and place on the sheet.
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18
If topping with caraway or other seeds, brush or spray with water and sprinkle on.
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19
Put bread in oven and turn the heat down to 220C/430F.
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20
Bake for 20 minutes.
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21
(Optional for steam: Prepare a kettle of boiling water.
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22
Pour it into the pan at the bottom of the oven after putting the bread in.
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23
Remove after the steam tray after 10 mintues.)
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24
Remove from oven and let cool on wire rack.
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25
Enjoy with butter, cheese or jam!
