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RECIPE: 470 g all-purpose flour, 285 g room temp. water, 12 g sea salt, 3 g fresh yeast, 235 g poolish, 250 g. olives. Combine ingred. except salt and yeast in bowl; stir w. hands. Let dough rest w. salt on top for 30 min. Transfer dough to work surface; knead in yeast and salt til dough passes windowpane test. Knead 250 g. olives into baguette dough. Ferment 2 hours, punch down after 1st hour. Divide into 40g pieces and place onto parchment-lined baking sheet. Proof 1 hour and then bake with steam at 500F, lowering temp to 450F after 5 minutes. Bake about 20 minutes, until hollow to tap.
All right, so I'm going to show you how to shape crusty dinner rolls.The dough that I'm using is the dough that I made with baguette dough with olives added into it. It's fermented for two hours, but you could use any type of straight dough. By that I mean any dough that doesn't have fat in it, like a baguette dough or a sourdough loaf of bread. Brioche won't really work, because it has too much fat in it so it won't be crusty on the outside.
So I'm going to take my olive baguette dough and I'm going to divide it into 50 gram pieces, so about the size of a large golf ball, if you just want to eyeball it. I'm rolling these 50 gram pieces of dough into rounds, into balls and I'm placing them on to parchment lined sheet trays to proof. I'm spacing them out, so that they're about three across the short way and four across the long way.
Again, when you're rolling dough out, these are sticky so just flour your hands and use a lot of pressure and start to move your hands in a circular fashion. Great, and so we'll start proofing these and to proof these I'm going to cover them with a damp cloth, so that they don't develop a skin. So my olive rolls have been proofing for about 45 minutes now, and I'm looking to see that they're proofed by just tapping them on the side, and see hat indentation, it sort of stays and that's how I know that they are proofed.
I'm going to start first by doing a quick little score with these scissors, right on the top and I'm basically, going to cut them like this one and two, just a cute little X. So I'm cutting these A-- it helps the dough to expand if there's a score in the dough, that the dough can expand into. But for these little dinner rolls I'm mostly doing this for decoration, so these are scored.
Now I'm going to take this is warm temperature water and I'm going to pour it into the bottom of a broiler pan and then I'm going to load the two trays of bread into the oven. So I'm pouring about a cup of water into the broiler pan and that's going to give my bread some extra steam.
Now I'm going to spray the bread, actually spray on the bread with some steam. And then I'm going to close the oven and I'm going to set the timer for 20 minutes. Okay, so our olive rolls have been baking for about 20 minutes and they're ready to come out of the oven. I'm just going to set them aside to cool, and that's how you make crusty dinner rolls.