Venetian olive rolls
Olive oil 8 oz.
Green olives, sliced 6 lbs.
Oregano 4-1/2 Tbsp.
Red pepper flakes 2-1/2 Tbsp.
Black pepper, cracked 2 Tbsp.
Blend together by hand. Cover, let marinate over night.
White bread flour, unbleached, unbromated 3 lbs. 2 oz.
Water 2 lbs. 7 oz.
Compressed yeast 1 tsp.
Mix at 1st speed of 3-speed mixer for 15 minutes. Place in plastic bucket, cover and allow to ferment about 15 hours at 70·F. Final poolish temperature should be 70·F.
Water 7 lbs. 10 oz.
Vitamin C, powdered 1/6 tsp.
Dissolve vitamin C in water.
Poolish, (above) 5 lbs. 9 oz.
Compressed yeast 1-1/2 oz.
Add poolish and yeast to water and vitamin C, mix at 1st speed for 3 minutes.
High-gluten flour, unbleached, unbromated 15 lbs. 14 oz.
Add to poolish mixture, mix at 1st speed for about 4 minutes to begin gluten development.
Olive mixture, (above) 6 lbs. 9-1/2 oz.
Continue mixing poolish mixture for 4 minutes while slowly adding the olive mixture from above.
Salt 4 oz.
Add salt to above, mix at 1 st speed for 4 minutes. Final dough temperature should be 75·F
Scale dough into 18 lb. pieces. Place dough pieces in plastic buckets, allow to rise for about 6 hours at 75 degrees F until dough more than doubles in volume. Scale each 18 lb. piece into 3 or 6 oz. pieces, mold ino rolls. Allow to rise about 2 hours. Bake at 450 degrees F for about 18-20 minutes in a deck oven. Formula yields ab out 16 dozen 3-oz. dinner rolls or about 8 dozen 6 oz. sandwich rolls.