Fiery Tomato Rolls
It should taste fiery & spicy and that’s exactly what you want with this recipe! Everyone can determine the spiciness themselves, because the chili does not go into the dough but is spread on the dough mixed into a sourdough paste.
As in the previous recipes, the dough is leavened only with pre-dough. The combination of sourdough, poolish and enough maturing time results in a wonderfully loose crumb.. I intentionally reduced the amount of salt added in the recipe a little due to the chili crust.
For a dough weight of 1001g / 11 pieces, each 83g of dough
- 100g Wheat flour Type 700
- 100g Water, cold
- 0,2g Yeast
Maturation time of 15 hours at room temperature! If the poolish is rising too quickly then it can be stored in the refrigerator at 4°C until ready to use.
- 50g Wheat flour Type 700
- 50g Water
- 3g Starter
DT: 25-28°C Maturity time: 15-18 hours
- 50g Wheat flour Type 700
- 50g active yeast water
DT: 24-26°C Maturity time: 10 hours
- 200g Mature Poolish
- 103g Mature wheat sourdough
- 350g Wheat flour Type 700
- 180g Water
Mix everything and let it stand to autolyse for 30-45 minutes.
- 8g Salt
Add the salt and mix for 6 minutes on slow. Then knead the dough quickly until it releases from the side of the mixing bowl.
- 40-60g Water
Once the dough has release from the bowl, the additional water is added. The amount can vary depending on the flour quality. After adding the water the dough is again kneaded until smooth..
- 100g Sliced tomatoes preserved in oil
- + Mediterranean herbs as desired
Mix in the tomatoes and herbs on slow speed.
- After kneading, place the dough in an oiled tub, cover and allow to mature.
- The dough is folded after 45 and 90 minutes.
- Then let it mature another 120 minutes at room temperature.
- After this maturation time you can decide if the dough will be stored in the refrigerator overnight or will be worked up immediately. (cold storage at 4°C for 12-15 hours)
- Turn the dough out onto a floured work surface
- In order to be able to portion even pieces of dough in a whole piece, the dough mass should be brought into an even shape. Only now can the dough be portioned as desired. It should be ensured that the dough pieces are cut off in one piece (the more carefully the dough is portioned, the more beautiful the subsequent pores will be).
- After separating, place the dough pieces immediately on a baking sheet lined with baking paper. Press the cut dough into shape a little!
- Once the dough is prepared, immediately brush with the chili paste. Mix 100g of wheat or rye sourdough with mediterranen herbs and coarse chili powder. If the paste is too thick it can be diluted with a bit of water and then brushed onto the doughs.
- Slide the dough into the oven at 250°C once fully proofed (you will get a better oven spring if you can place the baking paper directly onto the baking stone).
- Apply strong steam and reduce the baking temperature to 235°C.
- Baking time is about 16-18 minutes.