2lb. 14-1/2 oz. Kalamata oliveswhich have been pitted, rinsed and drained (30 Bakers %)
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Desired dough temperature 81 degrees.
For the poolish, combine the water, flour and yeast in a mixing bowl fitted with a paddle. Beat for 1 minute on medium speed. Place the mixture into a plastic tub. Cover and leave at room temperature to ferment for 12 hours. The mixture should roughly double in size.
For the bulgur soaker, bring water to a boil in a pot over high heat. Add bulgur slowly while stirring. Once all the bulgur is combined, pour into a stainless steel hotel pan and allow to cool to room temperature.
Place the salt, thyme leaves, sesame seeds and lemon zest into a spice grinder or food processor and process until well combined; set aside. Roughly chop the Kalamata olives and set aside.
For the final dough, add the bulgur soaker, water, poolish and olive oil to a mixing bowl fitted with a hook. Add the flours and instant yeast. Mix for 2 minutes on speed 1 and add the salt/thyme mixture. Mix the dough for another 4 minutes on speed 1 and 4 minutes on speed 2. The dough should have a soft, elastic consistency. If the dough seems a little stiff, adjust the consistency by adding a small amount of water. Add the Kalamata olives and mix on speed 1 until just combined.
Place the dough into a lightly oiled container. Cover and allow to bulk ferment for 45 minutes. Gently fold the dough, re-cover and bulk ferment for another 45 minutes.
Divide the rolls into 2 oz. pieces and shape round; pan. Proof in a proof box or covered on a bun pan rack until the rolls are almost double in size.
Before baking, gently slash the top of the rolls with a razor. Bake for 20 minutes in a deck oven at 440 degrees with steam. Vent the oven after 15 minutes. Allow to cool to room temperature and serve.
Yield: 19 lb., 4 oz. (154 rolls, 2 oz. each) *Recipe courtesy of Aaron Brown