November 2021

Soft Sandwich Rolls

Great soft texture roll. Fill with ham, salad and mayo for that perfect work lunch

Servings 8 Rolls

Ingredients

500 gm Bread Flour
20 gm Wheat Gluten
310 gm Water Lukewarm
7 gm Yeast
15 gm Vegetable Oil
8 gm Salt

Instructions

Add all of the ingredients to a bowl or stand mixer. If your using a mixer use the dough hook attachment and mix for 10 minutes. If you making the dough by hand knead it for 10 minutes also.
Place the processed dough in a lightly greased bowl, cover and allow proving for at least 1 hour, this time may vary depending on the temperature of your kitchen.
Grease 1 large or 2 small baking trays or 35 x 25 baking cake tin
After the first proof, divide the dough into 8 pieces, roll each piece into a ball and allow the balls to rest for 5 minutes.
After the 5 minutes shape each dough ball into discs and evenly space them on your trays.
Sprinkle a little flour over the rolls and cover with a lightweight dry cloth and allow proving for however long it took for your first proving.
When there is only 10 minutes left on the rise, preheat you oven to 180°C that’s 355°F or gas mark 4
After the rolls have risen sprinkle with a little more flour and get them straight into the preheated oven and set your timer for 16 minutes.
When baked place the rolls on a wire rack and allow to cool for 30 minutes.

Ciabatta Rolls

Makes 8-10

Prep Time 1

Cook Time 30

Ingredients

Poolish

330 gm Bread Flour
330 gm Water lukewarm
1 pinch Yeast

Final Dough

600 gm Bread Flour
20 gm Wheat Gluten
405 gm Water quit warm. not hot
.75 tsp Yeast
18 gm Salt
A;ll of the Poolish

Instructions

Mix the poolish ingredients the day before baking. Combine the flour, water, and yeast in a bowl and mix with dough whisk or wooden spoon until smooth. Cover with plastic wrap and let ferment overnight for about 16 hours at room temperature.
Using a stand mixer with the dough hook attachment, mix all of the dough ingredients on low for about 8 minutes, scraping down the bowl after about 6 minutes.
Place the dough in an oiled container or large bowl, cover, and let proof in a warm spot for 30 minutes.
Stretch and fold the dough with wet hands, and let it rest for another 30 minutes. Perform three more "stretch-and-folds," every 30 minutes. Finish with a 30 minute rest.
Generously flour your work surface and then invert your container and let the dough fall out. With wet hands, gently pull the dough into a rectangle. Cut the dough into four long pieces (or two, for larger loaves, or eight squares, for long rolls).
Lift and place the dough pieces onto a well floured couche, floured tea towels, or oiled parchment paper. Pleat your couche or paper to help maintain the shape of the loaves.
Cover the loaves with floured tea towels or another linen couche, and let proof for 30 to 60 minutes. Preheat the oven, equipped with a baking stone, to 450 to 480 degrees F. Place a broiler pan on the lower rack of the oven (for ice).
Transfer each loaf to a parchment lined pizza peel, slide the loaves onto the heated stone, toss about a cup of ice onto the broiler pan, and immediately close the oven door.
Bake for about 30 minutes depending on size of loafs/buns. Cool on a wire rack.