12 to 14 hours before you want to mix your dough, build the levain. In a clean container, combine the flour, water, and starter. Stir with a small spatula until the water has hydrated the flour.

Combine the bread flour, water, milk, salt, and levain in the bowl of a stand mixer fitted with the paddle attachment. You can also incorporate the ingredients with a dough hook, but it will take longer. Once the flour has been completely incorporated, let the dough sit for 15 minutes covered with plastic wrap (autolyze) to develop gluten.

Switch to the dough hook and turn the mixer up to medium speed to develop the gluten. Mix until you see strands forming on the top and the dough looks like it is pulling away from the sides of the bowl.

Reduce the mixer to low and slowly add the olive oil and the rosemary. Mix on low until all the oil has been absorbed into the dough. The dough should no longer look greasy. It will have a smooth and silky appearance.

Scoop the dough into an oiled bowl and cover with plastic wrap.

Place in a warm spot for 45 minutes. If your apartment or house is cold, you can use the proof setting on your oven.

Set of folds: Fold each of the four sides of the dough into the center, pulling the dough up and allowing it to smack down on top of the remaining dough in the bowl. This is developing more gluten and redistributing the yeast!

Bulk Proof: Cover the dough and place it back into the warm spot to proof. Check the dough every 45 minutes. This will take about 2.5 hours. You want to oil or flour your hand and feel the dough. It should feel light and airy and not stiff or dense.

Pre-shape: Dust the top of the dough in the bowl with flour. Turn the dough out onto a lightly (I mean lightly!) floured surface.

Divide the dough into 16 equal pieces (75g each). Take each piece, fold in half, and then place the seam side down on the counter. Roll in the palm of your hand into a ball.

Once you have a round ball with a smooth top, repeat with the rest of the dough. Cover with plastic wrap and allow it to sit and bench rest for 15 minutes.

Final Shape: Repeat the same process as with the pre-shape. Place the dough on a parchment-lined sheet pan or a greased rectangular baking dish. Cover with plastic wrap.

To bake the same day: Place the dough back in the warm spot and allow to rise another 1-2 hours or until it feels light and airy and has doubled in volume. The volume will be tough to tell if you are proofing it on parchment because it doesn’t contain or control the shape of the sourdough. Proceed to the baking step below.

To bake the next day: Place the covered dough into the refrigerator to retard the dough overnight. This will slow the proofing of the yeast and will allow you to bake 12-18 hours later.

Preheat the oven to 425°F convection. To easily score rolls, I use a kitchen scissor to snip the top. You can also score with a lame or sharp knife.

Bake the rolls in the preheated oven for 20-25 minutes or until nice and golden brown on the outside.

Let the bread cool completely, allowing the crumb to set and the alcohol to evaporate. However, I find self-control around sourdough to be overrated. But wait at least a few minutes so as not to burn your mouth! Enjoy!