Ingredients:

  • 100g active sourdough starter
  • 900g high-protein bread flour
  • 500g warm water
  • 60g unsalted butter, softened
  • 30g honey
  • 18g fine sea salt
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Build the levain by mixing 100g starter, 100g flour, and 100g water. Let sit for 4-6 hours until doubled and bubbly.
  2. In a stand mixer, combine 400g warm water, honey, and 200g of the active levain. Add 800g bread flour and salt. Mix until a shaggy dough forms and rest for 20 minutes.
  3. Add softened butter 1 tablespoon at a time while mixing on medium-low. Knead for 8-10 minutes until the dough passes the windowpane test.
  4. Bulk fermentation: Place dough in an oiled bowl. Perform stretch and folds every 30 minutes for 2 hours. Let rise until increased by 50-75%.
  5. Divide dough into 12 equal pieces (approx. 135g each). Shape into balls and rest for 15 minutes.
  6. Shape each ball into a 6-to-7-inch log using the cigar method, pinching seams tightly.
  7. Proof the rolls for 3-4 hours at room temperature, or overnight in the refrigerator, until puffy and doubled.
  8. Preheat oven to 400°F (200°C). Brush with egg wash (1 egg beaten with 1 tbsp water), score with a lame, and bake for 18-22 minutes.