Recipe: Filled Sourdough Rolls

Kalmeijer helps bakers create distinctive bread rolls with character, texture, and flavour. These sourdough rolls, filled with either sun-dried tomato or pesto cheese, combine a light and airy crumb with a crisp crust. The result is a summery, artisan-style product that is perfect for serving alongside a barbecue.

Equipment: Mixer (Diosna) · Dough Divider (KDS) · Oven (MIWE)

Ingredients – Dough

• 100% flour – 10,000 g (T65)
• 1% yeast – 100 g
• 2% salt – 200 g
• 20% sourdough starter – 2,000 g
• 62% water – 6,200 g

Filling 1

• Sun-dried tomatoes – 600 g
• Italian herbs – 150 g

Filling 2

• Green pesto – 150 g
• Aged grated cheese – 600 g

Method

• Knead the dough for 6 minutes on first speed, then 8 minutes on second speed.
• Add the filling last and mix briefly. Divide off 6 kg of dough and mix in the sun-dried tomatoes and Italian herbs. Divide off another 6 kg of dough and mix in the green pesto and grated cheese.
• Place the dough into containers greased with olive oil.
• Allow the dough to bulk ferment for 45 minutes (dough temperature approximately 25°C).
• After the bulk fermentation, fold the dough in thirds.
• Allow the dough to bulk ferment again for 45 minutes.
• After the second bulk fermentation, fold the dough in thirds once more.
• Allow the dough to bulk ferment for a further 20 minutes.
• Process the dough using the KDS dough divider.
• Place the dough pieces on loading cloths and proof for 20 minutes.
• Before loading into the oven, dust the dough pieces with rye flour and score them along their full length, or make three cuts on top.

Baking

• Apply plenty of steam both before and immediately after loading the bread into the oven.
• Baking time: 20 minutes, with the oven damper open during the final 5 minutes.
• Oven temperature: 250°C → 240°C

With Kalmeijer solutions, you can efficiently produce sourdough rolls with character: consistently high in quality, rich in flavour, and attractively presented.