| Grams | % | |
|---|---|---|
| Ingredients: | ||
| Strong Baker's Flour | 5000g | 100% |
| O-tentic Durum | 200g | 4% |
| Sapore Traviata | 100g | 2% |
| Water +/- | 3150g | 63% |
| Salt | 100g | 2% |
| Olive Oil | 400g | 5% |
| Roasted Potatoes | 1000g | 20% |
| Chives | 15g | 0.3% |
| Grams | % | |
|---|---|---|
| Ingredients: | ||
| Strong Baker's Flour | 5000g | 100% |
| O-tentic Durum | 200g | 4% |
| Sapore Traviata | 100g | 2% |
| Water +/- | 3150g | 63% |
| Salt | 100g | 2% |
| Olive Oil | 400g | 5% |
| Roasted Potatoes | 1000g | 20% |
| Chives | 15g | 0.3% |
Mixing
Add all ingredients to mixer and mix for 5 minutes on slow speed & 5 minutes on fast speed.
Once mixing is complete, add roasted potatoes and chives, mixing on slow for additional 3 minutes, or until they are fully incorporates into dough.
Scale & Make-Up
Bulk ferment dough for 60 minutes.
Ensure that table is fully dusted with flour. Gently let dough spread on the table, making sure the air stays in the dough.
Using a rolling pin, gently sheet dough to 6mm.
Cut into 2" x 5" rectangles, around 80 grams, and place onto floured boards.
Place in proofer for 45-60 minutes.
For decoration, brush with oil and top with thinly sliced potatoes, followed by a sprinkle of coarse black pepper.
Baking
Oven temperature to be set at 200°C / 392°F with no steam.
Bake for 18-20 minutes.
Complexity level:
These rolls combine delicious roasted potatoes and flavourful chives that works perfectly for a variety of savoury applications. Slice on an angle and use for dipping or make amazing sandwiches.
