Panini di gorgonzola e salvia - Bakery
(Gorgonzola and Sage Rolls)
Ingredients
| Ingredient | USA Unit | Metric Unit | Bakers % |
| Bread flour | 1 lb. 9 oz. | 700 g. | 100 % |
| Water [Note #1] | 10 oz. | 280 g | 40 % |
| Compressed yeast [Note #2] | 3/4 oz. | 22 g. | 3
% |
| Gorgonzola cheese, crumbled [Note #3] | 4 oz. | 112 g. | 16 % |
| Sage leaves (approx. 5) | 1/8 oz. | 4 g | trace |
| Olive oil or shortening | 2 oz. | 56 g | 8 % |
| Salt | 1/2 oz. | 14 g. | 2 % |
|
Total |
2 lb. 10 oz. | 1188 g. |
| Note #1: 10-12 oz. or 280-336 g. |
| Note
#2: 1/2 oz. or 14 g. active dry yeast may be substituted. |
| Note
#3: If the cheese is mild, increase this amount to
5-6 oz. |
Procedure
Combine
all of the ingredients in the bowl of the mixer. Mix until the dough is well-developed.
Scrape the dough from the bowl onto the work surface. Allow the dough to rest, covered and draft free, for approximately 1 hour.
Shape the dough into 1 1/2 oz. rolls, and proof for 40 minutes.
Bake the rolls at 380° F-400° F for approximately 12 minutes.
Remove the rolls from the oven and allow them to cool.
