Cheese grill roll

with Elbländer mini cheese cubes

– A creation by bakery Holger Wörner –


BASIC RECIPE: 10 kg flour, 90 rolls

This party and barbecue snack is very tasty and easy to portion. Many small melted cheese nests from Elblaender cheese and small pieces of olive or red pepper and chilli in the spicier version can be found in the moist crumb and the aromatic crust. An aromatic snack that is especially delicious when warmed up. Ideal with grilled meat, spreads and dips. You can also slice the grill roll, dress it and serve it as a tasty snack.

 

 

POOLISH:

4.000 kg wheat flour T550

4.000 l water (20°C)

0.040 kg yeast
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8.040 kg poolish

Resting time 16-24 hours in a cooling chamber

 

DOUGH:

8.040 kg poolish

6.000 kg wheat flour T550

0.200 kg baking agent

0.250 kg yeast

0.200 kg salt

4.000 kg water
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17.690 kg base dough

 

SPECIAL DOUGH MEDITERRANEAN:

8.800 kg base dough

0.660 kg Elblaender mini cheese cubes

0.660 kg olives, sliced
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10.120 kg “Mediterranean” cheese roll dough

 

SPECIAL DOUGH PUSZTA:

8.800 kg base dough

0.660 kg Elblaender mini cheese cubes

0.660 kg red pepper & chilli, sliced
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10.120 kg “Puszta” cheese roll dough

 

 

PREPARATION:

Knead base dough as customary for bread rolls / baguette rolls. Divide base dough for two special doughs. Add the ingredients for the special doughs. Fold dough together.

Dough resting time: 20 minutes

 

PROCESSING:

Each special dough makes 6 dough balls.

Ball weight: 1.685 kg.

Dough proofing: 10 minutes

Press dough balls into 30 dough pieces. Put four dough pieces next to each other on a baking sheet. Choose either one type or two pieces of each type. Proof in proofing unit at 35° C

At 3/4 of proofing bake with steam.

Baking temperature: approx. 220° C

Baking time: approx. 30-35 minutes

 

Recipe No.: B0017

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