Recipe: rustic white sourdough rolls

Kalmeijer supports bakers in creating distinctive bread rolls with character, texture, and flavour. With overnight sourdough rolls, the dough is prepared in advance, allowing production to be spread efficiently throughout the day. This makes it possible to work more efficiently without compromising on taste or quality. These sourdough rolls combine a light, airy crumb with a crisp crust, resulting in a delicious product with an authentic artisan appearance.

Machines

Mixer (Diosna) · Dough Cutting Machine (KDS) · Oven (MIWE)

Ingredients

100% flour – 10,000 g (T65)
1% yeast – 100 g (Puratos Subliem Cool)
2% salt – 200 g
4% sourdough – 400 g (Puratos O-tentic Durum)
70% water (first addition) – 7,000 g
5% water (second addition) – 500 g

Method

Mix the dough until smooth and fully developed, then gradually incorporate the second addition of water.
Divide the dough into 3,000 g portions and place them in dough containers. Fold the dough in the containers.
Allow the dough to bulk ferment for 20 minutes (dough temperature approx. 24°C / 75°F).
After bulk fermentation, gently degas the dough.
Cover the dough and store it in the refrigerator for 18 hours.
Process the dough the next day on the KDS using the 4-knife setup (see settings below).
Place the dough pieces on loading cloths or peel boards and allow an intermediate proof of 10 to 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.

KDS Settings

Infeed: L = 15, H = 70
Rollers: 21
Knife: 20
Outfeed: 31

Baking Instructions

Apply sufficient steam before and immediately after loading the oven (570 ml).
Bake-off time: 15 minutes with the damper closed.
Oven temperature: Top heat 250°C, bottom heat 220°C.
Burner settings: Top burner 100%, bottom burner 60%.

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