Black sesame bread rolls are small bread rolls (their weight, unlike michette and rosettes, is between 45 and 50 grams), usually round or square in shape, which are very appreciated by both hotel guest and restaurant patrons.
Immediately recognizable due to their surface, which is sprinkled more or less abundantly by bakers with black sesame seeds, these bread rolls are very versatile, because they can be made either with white bread dough, or with black bread dough or with milkweggli dough.
With this recipe, which is one of the most widespread and used in bakeries, we will show you how to make black sesame bread rolls with biga, starting from a pre-existing biga and which will allow you to speed up the preparation even more.
-750 grams of biga
-1 kilo (one thousand grams) of durum wheat semolina flour
-5 grams of malt
-10 grams of brewer's yeast
-50 grams of mother yeast
-35 grams of salt
1.Pour all the ingredients into the mixer, except the salt, with 60% water, then set the machine to first speed and turn it on. Let it run for about 10 minutes.
2.After 10 minutes, add the salt and the remaining water, then set the second speed and let the machine run for another 10 minutes.
3.With the help of a baker scraper, remove the dough from the machine, then place it in a previously floured tub. Leave the dough to rise for 40 minutes at a temperature of 25 degrees, creasing every 15 minutes.
4.After 40 minutes, turn the dough upside down onto a floured work surface. Cut a block of 250-300 grams, then place it on a floured divider plate, lightly flour the surface and pass it under the divider rounder.
5.Arrange the balls obtained, four horizontally and three vertically, on a perforated pan greased with a little oil. Cover with plastic wrap to prevent a crust from forming on the surface of the bread rolls, then place the pan on a baker trolley.
6.Repeat the same operation with the other blocks. At the end of the process, starting from the top of the trolley, remove one tray at a time, remove the plastic, brush the bread rolls with a little water, sprinkle them with black sesame, then put the plastic back on and put the tray back on the trolley.
7.Once covered and put the last pan on the trolley, place the black sesame bread rolls with biga in the leavening cell and leave to rise for 30 minutes.
8.At the end of the leavening, place the bread rolls in the oven at 220 degrees with a little steam and cook for 20 minutes. 5 minutes before the end of cooking, open the valve.
9.Remove the black sesame bread rolls with biga with glover or, if they are at the bottom of the oven, with the baker's shovel and place the trays on a baker's trolley. Leave to cool.