Bulgur Olive Rolls (for Professional Bakers)

Poolish:

  • 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 %)

Bulgur Soaker:

  • 1 lb. 3 oz. # 2 Medium or #3 Coarse Bulgur wheat ((17 Bakers %))
  • 3 lb. 9-1/2 oz. water ((51.4 Bakers %))

Dough:

  • 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 %))
  1. Desired dough temperature 81 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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