I can still remember my time as an apprentice- back then we had these same rolls in our lineup but made with dried wheat sourdough and not with cold fermentation. Even then the taste was a stunner and the form was killer!

Today’s recipe calls for 30% of the total flour in a refreshed Lievito Madre. This high proportion of sourdough is enormous for small rolls and it really surprised me the amount of flavor achieved with such a high dosage! After just 7 hours of cold rising, the rolls achieved a flavor that I have never experienced in such a short time. The coloration and the formation of blisters on the crust also showed a play of colors that can normally only be achieved with an extremely long dough process.

In a nutshell: The recipe is one of the best I have ever baked for the blog!


Total Recipe

350gWheat Flour Type 550/70070%
225grefreshed Lievito Madre DY 150
(150g Flour + 75g Water)
15gOlive Oil3%

INFO: With a strong Lievito Madre the addition of yeast can be omitted.

Lievito Madre

75gLievito Madre
150gWheat Flour Type 550/700

Knead the starter, water, and wheat flour in a mixer for 3-4 minutes. Then allow to rise at room temperature for 3-4 hours.

Before further processing, remove 75g of the refreshed Madre and store in the refrigerator as your next starter.

Main Dough

350gWheat Flour Type 550/700
225gLievito Madre
205gWater 4°C
15gOlive Oil (Mix in only at the end of the kneading time )


  • Knead all ingredients besides the olive oil on slow for 5 minutes and fast for 6 minutes. Just before the dough is well kneaded the olive oil can be mixed in (the dough must be supple and smooth).
  • After kneading the dough is allowed to relax for 20 minutes.
  • Then the dough is weighed into 90g pieces and formed into round dough balls. Then allowed to rest for 30 minutes covered.
  • Now all the dough balls are rolled into 20cm lengths.
  • With a rolling pin and minimal flour, roll each long and flat (about 22x3cm).
  • The dough strands are now rolled up tightly lengthwise and with the seam side down, placed on a baking tray.
  • Cover with plastic and place for a cold, long rise.
  • Before baking, sprinkle the rolls with water and using a razor blade cut down the middle 5-8mm deep.
  • In a preheated oven to 240°C and with strong steam place the rolls to bake.
  • Baking time of about 15-17 minutes.