Latvian cheese roll

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Makes 6-8 rolls


6-8 rolls, gBaker’s %
AP Flour500100%
Water15030%
Milk12525%
Egg (1)5010%
Margarine102%
Active Dry Yeast71.4%
Salt71.4%
Shredded hard cheese (Old Cheddar, Asiago)6012%
Total909181.8%

preferment

Flour - 250g
Water - 150g
Yeast - 7g

Mix and ferment for 2.5 hrs.

mixing

Mix all ingredients with preferment, knead for 5-6 min on second speed.

fermentation

1.5 hrs with one stretch & fold.

shaping

Divide and shape 6-8 small battard like buns with pointy ends.

proofing

30 minutes

baking

Score 3 diagonal cuts. Bake in a steamed oven at 230°C for 30 minutes

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