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Roasted Garlic & Sun-Dried Tomato Multigrain Rolls


Posted Date : 23 May 2025
An aromatic & flavoursome sourdough bread recipe infused with garlic and tomatoes, made using multigrain sourdough powder and T55 flour.
BAKE TEMP : 240°C - 210°C
MIXING TIME : 5 - 10 MINS
BAKE TIME : 35 - 40 MINS
PREP TIME : 60 MINS

Ingredients

le’sourdo® GranoArte – 300g 
SwissBake® Type 55 Flour – 1200g 
SwissBake® Enzy X-2D – 15g 
• Water – 750g to 850g  
• Fresh Yeast – 7g to 8g 
• Roasted Garlic, crushed – 100 g 
• 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.  

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