I find my rolls split and blow out at the base if the tops dry out
before hitting the oven. I find brushing the tops with melted butter or
oil just after forming them helps or I keep a damp cloth on them while
rising.

Mike

Brian wrote:
> Brian > wrote in
> :
>
>> Sorry, I know this subject must have been talked about so many times.
>> I have just made some delicious sourdough rolls, they are light and
>> flavoured with the herbs and garlic.
>> I made them into 80 gram rolls - no matter the weight is not
>> important - however some split at the base.
>> The splitting is something I want to find the answer to.
>> I always put the nice smooth side on top and then slash to allow the
>> dough to expand.
>> Could I be answering my own question about the splitting at the base
>> by thinking it could be the lack of atttention to the closing of the
>> splits at the bottom?
>> If so how do you seal those annoying split bits that occur when
>> shaping dough?
>> I have tweaked the cracks together but there must be a secret from an
>> expert out there??
>>
>> Brian
>
> Here is the recipe of what I did:
>
> Herb and Garlic Rolls
>
> Ingredients:
>
> 125g rye sourdough starter
> 175g plus plain white flour
> 300g strong white flour
> 15ml dried oregano
> 180g water
> 5ml celery salt
> 60ml olive oil
> 50g milk
> 4 crushed cloves of garlic
>
> Method:
>
> Mix together 125g sourdough starter, 300g strong white flour 180g water
> to make a sticky dough and put in fridge to rise overnight.
>
> Mix 50g milk, 4 crushed cloves of garlic, 15ml dried oregano in a mug
> and bring to boil in microwave. Leave to soak overnight.
>
> Next morning add the milk/garlic/herb mixture to the sticky dough and
> then the 175g of plain white flour, adjust flour and water to give a
> manageable but soft dough. Stretch and fold then leave to rise for about
> 4 hours in the fridge.
>
> Shape the dough into 12 x 75g rolls, leave to rise, slash top, spray
> with water, put pieces of rosemary on top and bake at 190ºC fan oven for
> 15 minutes.
>
> Comment:
>
> Rolls were not very brown, was unable to spray them could be the reason,
> however very light.
> Could make 50g rolls next time as 75g is surprisingly large.
> Usual splitting of sourdough bread occurred, trying to find how to avoid
> this.
>
>
>
>
>
> 05/07/2007