Roasted Garlic & Sun-Dried Tomato Multigrain Rolls
Crafted for chefs seeking bold, rustic flavor, this Roasted Garlic & Sun-Dried Tomato Sourdough Bread combines deep umami notes with multigrain complexity and artisan sourdough tang. Using SwissBake® T55 Flour and le’sourdo® Multigrain Sourdough Powder, this recipe delivers a hearty texture and robust fermentation profile. Perfect for deli loaves, gourmet platters, or buffets and bakery chains.
INGREDIENTS
• Sun-Dried Tomatoes, chopped – 130 g
• Fresh Basil, chopped – 20 g
METHOD
Use a spiral kneader to mix all the measured ingredients until well combined. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24–26°C. Rest the dough for 60 minutes. Divide the dough into 600 g portions or appropriate roll sizes. Shape each piece into a rustic loaf and place on a well-floured board. Final proofing at 32°C with 85% relative humidity for approx. 50–60 minutes. Bake in a deck oven at 240°C, falling to 210°C, with steam, for 35–40 minutes.