Homemade yeast bread. Poolish buns made of semolina, i.e. durum wheat flour. Breakfast rolls with tomatoes, olives and thyme
Rustic yeast rolls with dried tomatoes, olives and thyme. Delicious, dry buns, perfect for breakfast or an addition to barbecue or salads.
The dough for these buns, like the ciabatta dough, is not shaped into buns after fermentation. Place the finished dough carefully on a surface sprinkled with flour and use a knife or scraper to cut off piece by piece. After such portioning, each roll has a different shape and size.
- 200 g of semolina, or durum wheat flour
- 200 ml of water, warm - 30°C
- 5 g fresh yeast
- all leaven
- 200 ml of water
- 10 g of fresh yeast
- 400g Manitoba flour (or pizza flour)
- 1 teaspoon of honey
- 1 tablespoon of olive oil for the dough + 1 tablespoon of olive oil for the bowl
- 1 tablespoon of fresh thyme leaves
- 70 g sun-dried tomatoes, cut into strips
- 30 g dark pitted olives, finely chopped
- 8g of salt
- Mix the ingredients for the leaven in a bowl until you get a uniform dough.
- Cover the bowl with the dough with cling film and leave it at room temperature for about 2 hours.
- The leaven can be prepared the day before in the evening, then after 2 hours the bowl with the leaven is put in the fridge.
- Pour 200 ml of water into the bowl of a food processor and dissolve 10 g of yeast and honey in it.
- Add the leaven and flour, mix until you get a uniform dough.
- Cover and leave for 15 minutes.
- Then add salt and a tablespoon of olive oil to the dough.
- Knead the dough at the lowest speed for about 5 minutes, until the dough absorbs the fat and will come away from the walls of the bowl.
- Scatter the chopped tomatoes, olives and thyme leaves over the dough, press them into the dough with your fingers.
- Take the dough out of the bowl and form a ball.
- Grease the bowl with the remaining oil and put the dough back into it.
- Leave the dough at room temperature for about 90 minutes, stretching and folding twice after every 30 minutes
- The rising time depends on the temperature in the room, among other things. Properly risen dough should double its initial volume.
- Put the risen dough carefully on a floured surface.
- We handle the dough very gently, being careful not to destroy the air bubbles.
- Divide the dough with a scraper or a knife into 6 portions (rectangles, squares, triangles), place on baking paper and cover with a cloth.
- Heat the oven together with the baking sheet to 230°C.
- Place a heatproof bowl with water on the bottom of the oven.
- Slide the risen rolls/put them together with the paper onto the heated baking sheet and bake for about 20 - 25 minutes.
- After 10 minutes, open the oven for a moment to let the steam out.
- Tilt the baked rolls on a grate.
What is poolish leaven? This term comes from French and refers to the techniques developed by Polish bakers. It is a leaven made of flour, water and yeast, which ferments for several hours and then is added to the final kneading of the dough. Such a long fermentation time improves the taste and structure of baked goods.
In this recipe, we prepare a leaven based on semolina. What is semolina? Semolina is called coarse flour or fine groats that are made from grinding durum wheat. Durum wheat flour has a characteristic yellowish color and is rich in valuable vitamins and minerals. Semolina is a popular product in Italy, where it is used to make pasta or pastries. You can find durum wheat flour in large stationary stores or online stores. I ordered most of the ingredients from this recipe in one place, namely at Schronisko Bukowina. In addition to semolina, manitoba, sun-dried tomatoes, olives, you will also find balsamic vinegar, pasta, olive oil and other products from Italian cuisine, as well as < a href="https://schroniskobukowina.pl/kawa-ziarnista">coffee beans and delicious sweets to accompany it.
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