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sourdough cheese rolls

sourdough asiago cheese rolls inspired by one of my favorite pastries at the iconic co-op bakeries cheeseboard collective in berkeley and arizmendi bakery in san francisco.

formula

levain build
  • 10 g unfed levain
  • 10 g king arthur whole wheat flour
  • 40 g king arthur all purpose flour
  • 40 g water @ 85°F
dough formula
  • 150 g king arthur all purpose flour
  • 90 g king arthur bread flour
  • 60 g king arthur whole wheat flour
  • 225 g water @ 95°F
  • 7 g sea salt
  • 75 g ripe levain
add-ins
  • 90 g asiago cheese (shredded)

method

9:30 am: feed levain
  • refresh your starter using levain build formula, and stiff starter method. in wintertime in a cold 60°F kitchen, it takes ~10 hrs for my starter to ripen. in a summertime kitchen, it might take closer to 6 hrs.
7:15 pm: autolyse
  • in a large bowl, mix all flours together. slowly add the water, mixing with a rubber spatula, making sure to incorporate the water into the flour well, stopping when all the flour is hydrated. let sit, covered, for 30-60 minutes.
8 pm: mix
  • sprinkle salt evenly over autolysed dough. incorporate gently by folding dough over a 2-3 times. then, measure out ripe starter, and add to bowl.
  • mix using the pincer and stretch & fold method for about 6-7 minutes.
  • let dough rise overnight at room temp until it doubles and appears gaseous, ~12 hours in the wintertime (cold kitchen ~60°F), ~9 hrs in the shoulder seasons (kitchen ~67°F), and probably closer to ~7 hours in the summertime (hot kitchen ~75°F)
  • this dough needs 3-4 sets of stretch and folds, spaced 30-45 min apart, starting at the beginning.
9 am: shape
  • gently handle gaseous dough onto a lightly floured surface. stretch gently into a square, about 8x8 inches, such that one side is floured, and the other is slightly tacky.
  • generously and evenly sprinkle ~2/3 (or more) of the shredded cheese onto the square, so the dough square is covered in cheese.
  • similar to rolling cinnamon rolls, roll the square into a cylinder. starting with the edge facing you, slowly roll up the square into a tight spiral.
  • with a bench knife or a string, cut the cylinder into six even pieces.
  • arrange the rolls of dough on parchment paper in your baking vessel of choice.
9:15 am: proof
  • cover and rest for 2 hours.
10:30 am: pre-heat
  • if you're using a cast-iron skillet, you will have to pre-heat the skillet with the oven. to do so, lift parchment paper and rolls off of cast-iron skillet, and set aside. cover again.
  • pre-heat oven to 475°F. place cast-iron skillet inside oven to heat.
11:30 am: bake
  • if using a cast iron skillet, remove now piping hot cast iron from oven and place the parchment paper with rolls back into cast iron.
  • generously top buns with additional cheese.
  • place buns on your middle rack.
  • bake for 20-25 minutes, or until buns are golden brown, checking once at 18 minutes.