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<p>Ingredients for 30 rolls </p>
<p>@ rolls dough</p>
<p>558 g = 90% wheat (ash 0.8%)<br />
62 g = 10% whole rye (ash 1.7%)<br />
12 g = 1.9% salt<br />
9 g = 1.5% olive oil<br />
378 g = 61% liquid levain (ash 1.1%; water 100%)</p>
<p>@ cream filling (mixed emulsion)</p>
<p>124 g = 20% anchovies, (conservating old oil removed)<br />
17 g = 2.7% fresh olive oil<br />
10 g = 1.7% fresh herbs:<br />
*rosemarin, *thyme, *salvia, *basil, *chives<br />
45 g = 7% lemon juice<br />
and...<br />
a tiny dust of dianthus</p>
<p>NOW: the desired total yield is 1500 g.<br />
Now to produce the two doughs!</p>
<p>@ preparing the rolls dough</p>
<p>* do short kneads of the levain with the dry ingredients and the water in the first 30 minutes<br />
* allow 2:30 hours bulk time with one fold after 1:15<br />
* flattening on a working surface to a desired 100 x 60 cm with a rolling pin. Don't tear ist. Give intermediate times for the dough to relax!</p>
<p>@ preparing the cream: use a good chef's knfe and a small mixer would be nice</p>
<p>AT LAST: ...you need good nerves for the combining next steps...</p>
<p>* spreading: thoroughly cream the dough's surface with the thin spicy layer<br />
* cutting: do 5 slices with 12 x 100 cm<br />
* rolling: carefully roll the long slices without tearing the dough, lightly flour the surface with fine rye, corn or semolina. See? With some training you'll become a star chef ;)<br />
* poofing: seam side down, with slight torsion<br />
*baking: at 250 degrees C; 12 minutes with normal steam</p>
<p>@ tasting: best 30 minutes after bake with beer ;)unbelievable!</p>
<p>ps: all steps will be best at available room temperatures.</p>
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