The last two weeks were busy ones. My sister is moving and so I spent the beginning of the summer holidays with sorting stuff out, packing boxes, carrying furniture from the third level to the transporter and renovating. My own household tasks were left alone during that time. And so I spend my first “real” day off with cleaning the kitchen thoroughly.
Around lunch time I got hungry and when I spotted some left over braid from the weekend a plan formed in my brain. I marked Gabis recipe for french toast already some time ago and now was the right time to test it. A peach, already a bit overripe, was sliced and served along.
And I was very pleased with the “Arme Ritter” (literally “poor knight”) as the dish is called in Germany. A perfect way to use left over bread
When I bake these buns the first time I wrote down “Taste and crumb are perfekt, but the crust shows cracks. Maybe proofing was to short –> Problems with yeast? Try again!” When baking the buns for a second time with a fresh yeast batch I realized that it was no problem with yeast but the rolls just need their time. And the baker needs patients. And so I elongated proofing time considerably and baked the rolls when fully proofed. And then the rolls are perfect: Fluffy crumb, tender crust and delicous flavour with notes of potato and butter. 
Already with the first recipe for my new “work day breads” there was the wish for recipes with some sourdough. Using a sourdough with a long, cold fermentation can cause problems with both the increasing acidity and the increasing enzyme activity. This can result in a weaker gluten network and a bread with less volume but with very chewy crumb.