Author Notes
Inspired by a recipe from "The Italian Baker" -by Carol Field, published 1985 by HarperCollins. Adapted to my methods and whole grain protocol. This recipe requires a gram scale, the use of which will ensure consistent results by weighing all ingredients as professional bakers do. - chef_ub —chef_ub
Test Kitchen Notes
With their thin, slightly crisp crust, a delicate whole-grain flavor and a gorgeous, fine crumb, these are among the best rolls I’ve ever made. At chef_ub’s recommendation, I used a light barley malt extract powder, purchased at a local home brewers’ supply store, instead of malted barley flour. It was well worth hunting down, as it gives the rolls’ flavor greater complexity. I strongly encourage bread enthusiasts to try this outstanding recipe. Carefully weigh the ingredients in grams and follow the instructions to the letter. You will be thrilled with the results. NB: I mixed and kneaded the dough by hand, and the rolls turned out great. ;o) —AntoniaJames
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Ingredients
- Day One - Do Ahead
-
310g
filtered water
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8g
active dry yeast
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250g
organic hard white spring whole wheat flour
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250g
organic all-purpose flour
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8g
malted barley flour
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8g
natural lard- room temperature
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8g
fine sea salt
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36g
extra virgin olive oil
Directions
- Day One - Do Ahead
-
Dissolve the yeast into the weighed water.
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In the mixer bowl of a stand mixer fitted with the paddle, combine the flours, malt, and lard. Switch to the dough hook and while stirring, add the water/yeast mixture. Stir until combined into a rough dough. Autolyse (rest) 30 minutes.
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Sprinkle the salt over the dough and stir for 1 minute on speed "1". Pour in the olive oil and work on speed “2” helping the absorption with a flexible rubber spatula. Continue to work on speed “2” for three minutes more. Then increase to speed “3” for 2 minutes more. Place in a rising container, cover and retard, refrigerated overnight.
- Day Two
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Remove from refrigerator and warm to room temperature for 2 hours. Line two baking sheet pans with silicone mats or parchment.
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On a work surface, gently deflate and flatten the dough. Divide the dough into 12 equal pieces with a bench knife. Roll and shape into tight balls.
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Spray the lined sheet pans with oil spray. Arrange 6 balls in a free-form circle separated about an inch apart on each of the two baking sheets. Cover with plastic wrap and then a towel and allow to rise until doubled in bulk, about 1½ hours. Meanwhile, configure oven with two racks in center positions and preheat to 400ºF.
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Brush the tops of the rolls with olive oil.
Bake 15 minutes, then rotate the pans top to bottom, front to back. Reduce temperature to 375ºF and continue baking for 10 to 15 minutes, or until internal centers measure 200ºF. Cool rolls on the pans placed on racks. Do not move the roll circles until completely cool.
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