Philly Style Rolls
Recipe:
Makes three 12inch rolls
276g each
Poolish-
3g dried active yeast
200g water
200g bread flour
Dough-
15g sugar
20g olive oil
100g water
300g bread flour
12g salt
Method:
To make the poolish, dissolve the yeast inside the water. Add the flour on top and mix until there are no clumps. Allow to rise at room temperature for three hours.
Add the poolish along with the rest of the ingredients to a dough mixer. Mix the dough until smooth. The dough should have an internal temperature between 70-80 degrees F.
Bulk ferment this dough at room temperature for one hour.
Divide the dough into three each 276g dough balls. Degass and flatten each dough ball. Gently round the dough out to give them a quick preshape. Rest for 30 minutes.
Try to roll the dough with no flour. Your dough should reach around 10 inches in length. Don’t worry, you can stretch the dough later after it rests. Gently dampen all sides of the rolls. Add coarse cornmeal to the bottom half and sesame seeds to the top half. Rest the rolls for 30 minutes.
Stretch the rolls to 12 inches in length before baking. The oven should be set and preheated at 450 degrees with a baking stone at the middle rack. Cook the dough for 7 minutes with steam (add some ice cubes to the floor of the oven). Then another 7 minutes after the steam is released.
