לחמניות סורדוף קטנות

מצרכים

• 200 g active sourdough starter (about 1 cup)
• 600 g white flour (about 5 cups)
• 180 ml warm milk (¾ cup)
• 180 ml warm water (¾ cup)
• 2 teaspoons sugar
• 12 g salt (2 teaspoons)
• 20 g butter (about 1½ tablespoons) for greasing the proofing container
• Optional: If you would like a fluffier result, you can add 40 g softened butter (about 3 tablespoons) to the dough and knead it well until fully incorporated. This is completely optional.

אופן ההכנה

1. Mix the active sourdough starter with the warm milk, warm water, and sugar. Add the flour and salt, then knead the dough well until it becomes smooth and elastic.
2. If you choose to use the optional butter, add it after the dough comes together and continue kneading until it is fully incorporated.
3. Let the dough bulk ferment for 4–6 hours.
4. Shape the dough into approximately 10-12 small balls and place them on a tray lined with a clean, dry kitchen towel. Arrange the dough balls on the towel, folding the towel up between them so they don't stick together while proofing.
5. At this point, you have two options, depending on how much time you have available.
6. If you have about 4 hours before baking, place the tray in a switched-off oven with only the oven light turned on. Keep the dough balls covered with the towel and let them proof there.
7. If you don't have those 4 hours available, place the tray in the refrigerator instead, still covered with the towel, and let the dough proof overnight.
8. Baking
9. The baking method is the same for both proofing options.
10. Preheat your oven to 190°C (375°F) for 20–30 minutes.
11. Bake the rolls either on a pizza stone or in a cast-iron Dutch oven.
12. If using a pizza stone, bake with steam. I personally used steam during the first 15 minutes of baking, then removed the steam for the remainder of the bake.
13. If you're using a cast-iron Dutch oven, simply bake with the lid on—you won't need any additional steam.
14. If you don't have eith