Step 5: In the morning, you should be greeted by a bowl full of grown dough. If you would now like to make the rolls immediately,continue with this step; or if you would like to make them later in the day, place the bowl of dough untouched, and covered, in the fridge. When you want to use it, remove it from the fridge and allow it to warm up a little.
To make the rolls, ease the dough out of the bowl onto a floured surface. Cut the dough into 12 even sized pieces, shape them into balls, and place them onto your prepared oven tray (lined with parchment paper). Once they are all shaped, cover the whole tray with a large plastic bag or a damp light tea towel, and allow them to prove again on the counter. Once they have doubled in size, bake.
Step 6: When you are ready to bake, decide whether you would like to bake in a preheated oven, or from a cold start. If preheating, set the oven to 200C fan or 220C non fan.
Bake, uncovered for 18 minutes from cold, or 15 mins from preheated.
Step 7: Once baked, place them in a rack to cool enough to touch, then enjoy at will!
For more details, hints and tips, find Elaine at foodbodsourdough.com