Method

    1. Add Seeduction®, flour and 900g of water to the bowl and mix for 2 minutes on a slow speed and 4 minutes on a fast speed
    2. Add remaining water and mix for a further 2 minutes on a medium speed
    3. Add olives and sundried tomatoes at 10% of dough weight and blend through on a slow speed
    4. Bulk ferment for 2 hours
    5. Tip onto a floured table and cut rolls at 60-70g
    6. Place on floured trays and rest for 30 minutes ambient
    7. Turn over then bake with steam for 20 minutes at 220°C – open the damper for the last 5 minutes to crust

Ingredients

  • 1000g Seeduction®
  • 1000g Strong flour
  • 100g Yeast
  • 1100g Water
  • Olives (chopped)
  • Sundried tomatoes (chopped)

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