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Cheddar and Smoked Paprika Rolls


Posted Date : 22 May 2025
Spicy & aromatic sourdough bread rolls packed with cheddar & paprika, enriched with SwissBake® sourdough powder & T55 flour! A perfect sourdough recipe for pro's.
BAKE TEMP : 240°C - 210°C
MIXING TIME : 5 - 10 MINS
BAKE TIME : 35 - 40 MINS
PREP TIME : 40 MINS

Ingredients

le'sourdo® Durum Native – 100g 
SwissBake® T55 Flour – 1000g 
• Water – 650g to 700g 
• Salt – 18g 
• Fresh Yeast – 25g 
• Grated Cheddar Cheese – 150g 
• Smoked Paprika – 15g 

Method

Combine all ingredients in a spiral mixer. Mix for 5 minutes on slow speed and then on fast speed for 10 minutes. Ensure the final dough temperature is between approx. 24°C to 26°C. Rest the dough for 30 minutes. Scale into 50g rolls, shape, and proof at 32°C, 85% humidity for 40 minutes. Bake in deck oven at 240°C falling to 210°C with steam for 18–20 minutes. 

 

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