I ran out of bread

The title is a half-truth.
I make two to three types/loaves of bread per weekend so they will last for the whole week (or most of it). This weekend, though, I was worried about completed my first loaf using 100% homemade sourdough starter -there will be a post on it -which means that Monday 8:something, after I arrived from work and had dinner, there was just a piece of Pain de Campagne and I decided to make more bread.
Going through the book I use the most for bread recipes, Pains du Monde a faire Soi-même, I decided on Scottish Morning Rolls, which are simple, do not require a long time fermenting and I had done before.
The recipe requires only 400 grams of white flour, 150 ml of water, 150 ml of milk, 20 grams of fresh yeast (or 7 grams of the dry) and 10 grams of salt. Leave flour and salt on a bowl, mix the water, milk and yeast, and add the liquid to flour. Integrate them well, leave it to grow for 1 hour.

The raw ready to be baked
The raw dough ready to be baked

Once it grows, cut it into 10 parts, roll each of them and open with a rolling pin. Put the 10 small loaves on one (or two) baking trays, cover and leave them for 30 extra minutes. Meanwhile, pre-heat the oven to 200 Celsius (that’s 395 Fahrenheit). Bake for 15 to 20 minutes and your small and delicious bread is ready.
This is a great bread for breakfast (as the name suggests), but also with a slice of your favourite type of cold cut with a little bit of cheese. However, nothing beats getting the bread freshly out of the oven, open in two with just some butter on it.
Bread and butter time!
Bread and butter time!

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I ran out of bread

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