These semolina rolls are hearty, chewy, grainy and ready to hold on to your Philly cheesesteak or your pulled pork or whatever else you throw at them! (And by throw, I mean place - the kitchen is no place for throwing. Unless you are throwing a party - in which case - I'm in!)
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| This bread has been YeastSpotted! |
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers
Soaker
2.6 oz Cornmeal
1.9 oz Millet
1.9 oz Sesame seeds
8 oz Boiling water
Mix all soaker ingredients together in a heat-proof bowl and let rest, covered, for 4 hours.
Sponge
6.4 oz Durum semolina flour
6.4 oz Bread flour
9 oz Water
1½ tsp Dry instant yeast
Mix all sponge ingredients together and let rest, covered, while soaker is soaking. (3 hours in a cool kitchen, 1½-2 in a warmer one.)
Dough
9.6 oz Durum semolina flour
9.6 oz Bread flour
8.3 oz Water
1 Tbsp + ½ tsp Salt
all of the Soaker
all of the Sponge
Everyone into the stand mixer! Mix all dough ingredients together with the dough hook, on low, for three minutes. Knead on medium three more minutes and turn out onto a lightly floured board. Knead a couple more minutes and form into a nice ball. Place into a clean bowl and cover with plastic wrap.
Let rise 50 minutes, fold into itself and let rise another 50 minutes.
Divide into twelve equal pieces and shape each into a ball. Let balls rest 5 minutes, covered with a tea towel.
Shape each ball into a mini baguette or batard (long roll) and place on a lined baking pan or in a baguette pan.
Let rise one hour in a cool kitchen, a little less in a warmer one.
Preheat oven to 440°F
Bake for 17-20 minutes, until baked through and coloured nicely.
Let cool on racks.
Throw a cheesesteak party!
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| Makes a great Philly Cheesesteak |
