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brie and olive sourdough rolls

Easy brie and olive sourdough rolls

Fantastic sourdough rolls with a twist. Your new favorite!

Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Keyword cheese, easy soudough, olive, olive bread, sourdough, sourdough bread
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 12 hours
Total Time 13 hours
Servings 8 rolls
Author Maria

Ingredients

  • 385 g strong all purpose flour (11.7% protein)
  • 65 g buckwheat flour (or similar)
  • 70 g active sourdough starter
  • 7 g salt
  • 80 g black olives (sliced)
  • 100 g brie cheese (with or without the rind and cut into 0.5 in/ 1 cm pieces)
  • 270 g water (room temperature)

Instructions

  1. Dissolve the starter in the water and add the flours and salt. Let it rest, covered, 20 minutes

  2. Add the salt and start kneading. Knead until the dough feels elastic, it's smooth and doesn't stick to your fingers. If you need to let it rest a few minutes, do so.

  3. After kneading, and once the dough is well developed, let it rest 30-60 minutes in a lightly oiled bowl

  4. Oil you rcounter lightly, just enough so the dough doesn't stick and carefully try to stretch the dough on the counter into a 18x18 in / 45x45 cm square. It doesn't have to be exact.

  5. Distribute the olives and cheese evenly and carefully fold the dough and shape it into a ball. Pierce large air pockets that might've been trapped during the process. Let the dough rest 20 minutes.

  6. Knead the dough a little to make sure the filling is well distributed and has been incorporated into the dough (so they won't come out). If you find it easier do some stretch and folds do so. Just make sure the add-ons don't come out easily.

  7. Let the dough ferment until it feels puffy, it has grown a little and you see obvious signs of fermentation. Mine, at 74F took about 4 hours. Then carefully deflate the dough and plut it in the fridge over night.

  8. The next morning turn the oven on at 400F with an empty pan in the bottom rack. If you have a pizza stone, place it in the middle rack and preheat the oven for 30-60 minutes (depends on your oven, if you have a stone etc.)

  9. While the oven preheats, divide the dough into 8 equal pieces and shape them into balls. You can do a pre-shape and final shape, but since they're not going to proof for long, you might not need to preshape them.

  10. Place the rolls in the baking tray and once the oven is hot score them with a blade or sharp knife and put the baking tray in the middle rack (or on top of the hot stone if you have one). Add 1 cup of boiling water to the empty tray in the bottom rack and close the oven door immediately.

  11. Bake the rolls with steam, for at least 10 minutes and another 10 minutes without steam or a few more minutes if they're not golden brown yet.

  12. Let the rolls cool down for at least 30 minutes to allow the crumb to set, and dig in!