Sourdough Rolls

Name: Sourdough Rolls
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: Manitoba flour 4 cups; Water (cold or room temperature) 1 cup; Liquid sourdough starter Refreshed for at least 4 hours 0.4 cup; Fine salt 1.7 tsp

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Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Makes: 8 pieces
Cost: Low
Note plus the rising times (about 12-14 hours)

PRESENTATION

Sourdough bread sandwiches, seriously good, are a staple in Italy. They bring that crunchy, artisan vibe, straight to your kitchen. And here's the thing: made with liquid sourdough—or lievito madre—this bread is lighter. It has that subtle tang, which is perfect with all kinds of fillings. Really, it works great.

Using high-gluten Manitoba flour? It ensures the dough rises beautifully during long, slow fermentation. And I gotta say, traditional techniques—like reinforcing folds instead of mixers—give it that perfect texture. The result? A bread with a thick crust and those large, open pockets. You know, the kind you see from Milan to Palermo. No wonder these sourdough sandwich recipes are loved for generations. Pretty much!

The bread stays moist for days. It can handle anything—from simple cheese to hearty Italian cold cuts. All across Italy, there are different takes. Think thyme-infused timo loaves, rustic pumpkin seed breads, or even baguette-inspired adaptations. Each one makes easy sourdough sandwiches feel new every time.

Biting into these sourdough bread sandwiches offers the best mix. A crispy crust with a soft, chewy center. And the fillings? They just change everything. Some folks stick with prosciutto and sharp cheese, while others go for roasted veggies or a gooey sourdough grilled cheese. Really, it's way way better than expected. The bread stands firm—sturdy but with a tender crumb that makes each bite special.

Italian bakers take real pride in their bread's longevity. Plus, the flavor just gets better with time. It is easy to make homemade sourdough sandwiches even days later. So many sourdough sandwich ideas out there, and each region adds its own twist. You get a wonderfully versatile food, which is great. Whether it's a quick lunch or a spread for friends, these sandwiches turn everyday eating into something golden and memorable. Shows off the Italian art of bread-making, for sure, and you enjoy a taste of tradition with every bite.

How to prepare Sourdough Rolls

To prepare the sourdough rolls, start with the dough: pour the flour 1, the refreshed and doubled starter 2, and half of the water 3 into a large bowl.

Begin kneading with your hands 4, then add the remaining water 5 and knead again with your hands 6.

When the water is absorbed, transfer the dough onto a work surface and continue kneading 7 until you have a smooth and elastic dough. At this point, add the salt 8 and continue kneading vigorously for at least 10 minutes until the dough is smooth 9.

Place it in a bowl previously brushed with oil 10, cover with plastic wrap 11, and let it rise for at least 12 hours at a temperature of 70-73°F 12.

After the necessary time, transfer the dough onto a lightly floured work surface, gently spread it out 13, and divide it in two 14. Take the first piece and fold the top edge towards the center 15.

Then fold the bottom edge towards the center 16, then do the same with the right edge 17 and the left edge 18. This way, you've given 4 strengthening folds.

Do the same for the second piece 19, cover with a cloth 20, and let it rest for 30 minutes. Give four more folds to each and let it rest covered with a cloth for about 30 minutes. After the necessary time, take one of the pieces and flatten it slightly with your hands 21.

Cut it into four equal parts and transfer the rolls onto a baking sheet lined with parchment paper, spacing them well. Let them rise for an hour 23, then take a little flour and sprinkle it over the rolls 23.

Then gently remove the excess flour by brushing it off with your hand 34. Bake the sourdough rolls in a preheated static oven at 464°F, placing a small tray of water at the bottom of the oven. Bake for about 40 minutes, then take them out 26 and let them cool before serving 27.