Soft Sandwich Rolls

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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

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Ciabatta Rolls

Makes 8-10
Prep Time 1 day
Cook Time 30 minutes

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.