Ingredients 

Sweet, Stiff Starter (Make 10–12 hours before)

• About 1/4 cup + 1 tbsp active sourdough starter (about 58 g)
• 1/2 cup strong flour (preferably Italian Manitoba flour), spooned & leveled (about 58 g)
• 1 tbsp + 1 tsp granulated sugar (about 17 g)
• 1 tbsp + 2 tsp warm water (about 25 g), plus a few drops if needed

Main Dough

• About 5 1/3 cups strong flour (preferably Italian Manitoba flour), spooned & leveled (about 667 g)
• 2 tbsp + 2 tsp granulated sugar (about 33 g)
• 1 1/2 cups warm water (about 350 g)
• Egg amount equal to 1 2/3 eggs:
  • 1 large egg + 1 large yolk + 1 tbsp beaten egg
• 1 1/4 tsp fine sea salt (about 6.7 g)
• 1 tbsp + 3/4 tsp extra-virgin olive oil (about 16.7 g)
• 1/2 tsp instant yeast (about 1.7 g)
• Optional: 1 tbsp + 1/2 tsp fresh lemon juice (about 17 g)

Instructions

Sweet, Stiff Starter

1. Mix starter, flour, sugar, and water until a stiff dough forms.
2. If too dry, add a few drops of water until it comes together.
3. Cover lightly and rest 10–12 hours at room temperature.
   It may not double—look for puffiness and a lightly fermented smell.

Mix the Dough

1. Add all main dough ingredients to a mixer bowl (or large bowl).
2. Tear the stiff starter into small pieces and add it in.
3. Mix/knead until smooth and elastic (6–10 minutes in a mixer; longer by hand).
4. Cover and rise 2–3 hours, until puffy.

Divide and Pre-Shape

1. Gently deflate the dough.
2. Divide into 10 equal pieces (about 125–135 g each).
3. Shape into balls and place on a lightly oiled sheet.
4. Cover and rise 1 hour until puffy.

Shape and Final Rise

1. Roll each ball into an 8-inch tube.
2. Place on a baguette pan or parchment-lined baking sheet.
   • If using a baking sheet, fold parchment into “walls” between rolls.
3. Cover and rise 30–60 minutes, until the tops look smooth and airy.

Bake with Steam

1. Lightly mist rolls with water and keep covered while you preheat the oven.
2. Preheat:
   • Convection: 400°F
   • No convection: 425°F
3. Place a pan of water on the lowest rack (or oven floor) for steam.
4. Uncover, mist again, and score lengthwise.
5. Put rolls in and reduce to:
   • Convection: 375°F
   • No convection: 400°F
6. Bake 15 minutes (rotate halfway if needed).
7. Rolls are done at ~195°F internal temp or when they sound hollow when tapped.
8. For a slightly crisper finish: mist once more, return rolls directly on rack, turn oven off, and crack the door 5–10 minutes.