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Sourdough Pandesal – Soft Filipino Bread Rolls Made with Natural Starter

Ingredients
174g active sourdough starter
240g all-purpose flour
120g bread flour
146g lukewarm water
1 large egg
9g kosher salt
25g granulated sugar
28g avocado oil or vegetable oil
100g finely ground breadcrumbs
Procedure
1. Mix the sourdough starter, water and oil until milky. Then add the flours, sugar, salt and egg.
2. Use a stand mixer with hook attachment or mix by hand until a dough forms.
3. Cover and let it rest for 1 hour.
4. Do 2 sets of stretch and folds and coil folds 30 minutes interval.
5. Bulk ferment for 7-9 hours (timing varies) or until dough is dome shaped, jiggly, bubbly, soft, bouncy, pillowy and pulls away from the bowl.
6. Slightly wet the counter and your hands with water (to prevent sticking). Divide the dough into 15 pieces (or any preferred quantity) and shape into a ball.
7. Coat with breadcrumbs and place on a baking dish greased with oil.
8. Cover and let it proof in a warm place for 1 hour.
9. Same day baking: Proof for another 30 minutes to 1 hour. Next day baking: Refrigerate and proof overnight.
10. Bake in preheated oven at 350F for 20-30 minutes or until golden brown. If cold proofed, take out from the refrigerator and place on a warm spot (may be placed over the oven top as you preheat) prior baking.
11. Best enjoyed warm and fresh from the oven.

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