Potato rolls with Lievito Madre

This month Sandra of Snuggs Kitchen is the lovely host for Bread Baking Day 77, the great invention of Zorra of Kochtopf. Sandra came up with the theme: Summer buns and rolls. These go well with hot weather.
Back to the potato rolls. They are delicious. The potato and the yoghurt makes the dough soft. The rolls smelled a bit sweet. These rolls are in the top 3 of “our favorite rolls”. The crust is good, not too thick and the crumb is open and the flavour is slightly sweet. 

I love to use my Lievito Madre sourdough. I've used other sourdough starters, but this one is so easy and forgiving. I found the recipe at Stefanies Hefe und Mehr. The rainy season can be tricky for sourdough. Last year it went bad when I fed the sourdough during the rain with the window open. But, it's so easy to start a new Lievito Madre.

That's also where I found these delicious potato rolls. Stefanie likes to bake overnight rolls. Even though we wake up pretty early, around 5.30 - 6.00 o'clock, I can't find the time to proof and bake them. I'm more a fan of baking during the day and eat them the same evening. So, I did let the dough ferment overnight in the refrigerator I baked them after breakfast.

We ate the rolls with our friends who came for dinner. We had potato rolls, Baba Ganoush, Hummus, Garlic butter, Guacamole and a nice salad. We had a nice evening.

Specifics
Name                                       Potato rolls with Lievito Madre
Adapted from                          Stefanie of Hefe und Mehr
Yields                                       14 rolls
Dough temp.                           24°C
Mixing                                      3 + 6 minutes
Autolyse                                  30  minutes
Fermentation                          8 - 10 hours
Stretch/Fold                            3 times 4 folds
Shape                                      10 minutes
Proof at roomtemp.                40 minutes  
Prepare steam/bake               hour
Bake 250°C                              25 minutes

This is what I used:

Dough
Lievito Madre                          100       (use directly from refrigerator)
Crème Fraiche                         120       (I used homemade yoghurt)
Unbleached AP flour               700
Water                                      300
Salt                                          20
Yeast, dried                             1.2
Mashed potatoes                     300

This is what I did:
Lievito Madre: 
Mix and feed as needed to get a mature Lievito Madre.

The dough: I added all of the ingredients in the mixing bowl of a spiral mixer and mixed until all was well combined. I left the dough rest for 30 minutes. Then I mixed it a medium speed for 6 minutes. (Stefanie folds it 4 times from the outside of the bowl to the middle. Repeats this (rest and folding) another 2 times). Cover the dough and let it ferment for 8 – 10 hours (overnight) at room temperature. 
Baking day: 

The next morning: 

Shaping: I divided the dough into 12 pieces of 95 gram each. Shape into rolls. Place them on parchment paper on a peel. They proofed for 40 minutes. 

Pre heating: Pre heat the oven, with baking stone and cake pan with stones, to 250°C. 
Proofing: Cover with a towel and proof for 40 minutes. 
Score: lengthwise. 
Preparing and Baking: When the oven is hot enough I boil water and pour it in a glass bottle with a long neck. I pour some boiling water on the hot stones and quickly close the oven door to keep the steam in the oven. I baked the rolls 20 minutes with steam and opened the oven door to release steam and baked them another 5 minutes until they were nicely brown.
Cooling: Let the rolls cool on a wire rack. Or eat them with some cheese that melts from the warm crumb.

I send this to Sandra of Snuggs Kitchen for Bread Baking Day 77