Venetian olive rolls

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Ingredients/Lbs.-Ozs./Method

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Olive mixture:

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.

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Poolish (pre-ferment):

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.

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Dough:

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.

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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.

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Olive mixture, (above) 6 lbs. 9-1/2 oz.

Continue mixing poolish mixture for 4 minutes while slowly adding the olive mixture from above.

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Salt 4 oz.

Add salt to above, mix at 1 st speed for 4 minutes. Final dough temperature should be 75·F

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INSTRUCTIONS:

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.