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Sourdough French Rolls
  • Yudane Dough:
  • 70g  Semola Flour (Please use bread flour if Semola flour is not available)
  • 70g boiling water
  • Sweet Stiff Starter (50% Hydration):
  • 60g sourdough starter (100% Hydration), preferably use at its peak
  • 180g bread flour  (I used Japan High Gluten Flour)
  • 75g water
  • 30g sugar (I used organic brown sugar)
  • Main Dough:
  • 70g bread flour (I used Japan High Gluten Flour)
  • All stiff starter (above)
  • All the yudane dough (above)
  • 5g brown sugar (I used organic brown sugar), optional
  • 1 1/8 tsp (7g) salt
  • 45g egg, whisked (from 1 medium egg),  please replace with water for eggless recipe
  • 15g butter (room temperature) or olive oil
  • Utensil:
  • Parchment papers, baking stone/baking tray, lava stones
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