Centurion Sourdough Rolls

IMG_0527This beer-based bread uses one of my favourite beers from my local brewery.  You could replace this with any good quality real ale, but you’d probably need to come up with a new name. Centurion’s Ghost is a rich porter from York Brewery.  Very malty – perfect drinking for a cold winter’s evening, or a terrific loaf of bread.

65% Hydration (incl Starter & beer)


  • 250g Sourdough Starter
  • 125ml Centurion’s Ghost (or any good real ale)
  • 75ml Water
  • 375g Strong White Bread Flour
  • 9g Salt


  • Add the starter, beer and water to a large mixing bowl and stir through
  • Add the flour and salt and stir through with a knife until roughly mixed.  Cover with a cloth and eave to autolyse for 30 minutes
  • Tip out onto a lightly oiled surface and roughly shape into a square.  Stretch & fold each side in turn to start to develop the gluten.  Return to the bowl and cover
  • Repeat the Stretch & fold another 2-3 times at around 45 minute intervals, after which the dough should have doubled in size and developed a smooth silky texture
  • Cut the dough into 6-8 pieces and shape. The dough is still very soft, so won’t hold it’s shape very well for a long proving.  Round rolls will be quite flay unless they can the supported.  Alternatively make into small stretched rectangles like panini.  Coat well with flour and cover to prove until doubled again – maybe 3 hours or more
  • Bake in a preheated oven, 210oC fan for 15 minutes until golden brown



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