Bulgur Olive Rolls (for Professional Bakers)
Servings 154 rolls
- 1 lb. 1 oz. whole wheat bread flour (100 Bakers %)
- 1 lb. 1 oz. water, room temperature (100 Bakers %)
- pinch of instant yeast .05 Bakers %
- 1 lb. 3 oz. # 2 Medium or #3 Coarse Bulgur wheat (17 Bakers %)
- 3 lb. 9-1/2 oz. water (51.4 Bakers %)
- 2 lb. 14-1/2 oz. water (41.4 Bakers %)
- 2 lb. 1-1/2 oz. Poolish: (30 Bakers %)
- 6 oz. extra virgin olive oil 5.4 Bakers %
- 3 lb. 8 oz. bread flour unbleached (50 Bakers %)
- 2 lb. 7-1/4 oz. whole wheat bread flour (2.45 Bakers %)
- 3/4 oz. instant yeast 0.7 Bakers %
- 2 oz. salt 1.8 Bakers %
- 1/2 oz. thyme leaves dried (.5 Bakers %)
- 1 oz. sesame seeds toasted and cooled (1 Bakers %)
- 1 tbsp. lemon zest .2 Bakers %
- 2 lb. 14-1/2 oz. Kalamata olives which have been pitted, rinsed and drained (30 Bakers %)
- 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
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