Ingredients
Levain
wheat flour 400
water
basic wheat leaven, matured
Apricot and pistachio focaccia dough
wheat flour 400
durum wheat semolina, medium
water
levain
baker’s yeast
table salt
add towards the end of the mixing time
pistachio kernels, roasted, coarsely ground
olive oil
mix with the pistachios
apricots, dried, finely diced
Knead the dough until a fine gluten structure is formed, then gently mix in the prepared pistachios and apricots.
Additional ingredients
durum wheat semolina, medium
(for processing)
wheat flour 400
(for dusting the boards)
Production
Levain
Mix the water with the mature sourdough, add the wheat flour and blend in a mixer until smooth. Transfer to a tall container.
Dough temperature: 26°C
Proofing: 60–120 minutes at room temperature, then store overnight in a refrigerator at 5°C
Preparaing the stone fruit
Roast the pistachios and grind them coarsely after they have cooled. Add the olive oil and leave to infuse with the pistachios. This enhances the flavor of the pistachios. Cut the dried apricots into small cubes.
Portioning dough pieces
Sprinkle the table with durum wheat semolina and place the dough on it. Portion the dough into 100 g pieces and place them on boards dusted with wheat flour 720. Make sure that the dough is stressed as little as possible
Piece proofing: Allow to proof well at room temperature.
Baking preparation
Shape the proofed dough pieces twice with a twisting motion and place them directly on the loading devices.
Baking
Load into a hot oven with steam. After half the baking time, open the vent slightly and bake the rolls until they are golden brown and crispy.
Fresh-baked rolls
This recipe is ideal for fresh-baked products.
In the 1st baking phase, remove the twisters after 60% of the baking time and allow to cool. Pack in fresh-baked bags and label with baking instructions for the consumer.
Shelf life: up to 1 week at 5°C or 3 weeks at -18°C
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Evaluation