I worked at Baker’s Delight when I was a uni student and became rather addicted to the cheese scrolls. My favourite was the sweet chilli scroll. Since then I have developed an intolerance to baker’s yeast and am unable to eat them. Sad face.
Now I am trying to make my own sourdough cheese scrolls. I have attempted these a couple of times and as I learn more about sourdough and how to treat it they are improving. This latest batch is the best yet.
I started with 1 ½ cup of sourdough starter, 1 ½ cup of flour and one cup of water. I left this mixture, known as a sponge, overnight.
The next morning I added 2 cups of flour and 1 teaspoon of sugar and mixed with bread hooks for 15 minutes until glossy and elastic. The amount of flour you need to add with vary depending on the moisture level of your starter. You want to make a reasonably firm dough, perhaps start with 1.5 cups of flour and add more as necessary. Adding a small amount of sugar will not make the dough sweet, instead it will turbo charge the wild yeast and make the dough rise quicker.
Once the dough is glossy and elastic turn it out on to a well-floured bench. Knead the dough, adding flour to the bench as necessary, until it does not absorb any more flour. Divide the dough in two. On greaseproof paper roll each piece of dough into a rectangle approximately 0.5cm thick. Leave the dough to rise for 8 hours.
Leaving 4cm of dough along one edge, evenly spread sundried tomato pesto on the rolled out dough and sprinkle with cheese (I used cheddar and parmesan). Lightly coat the uncovered dough with water. Putting water on the uncovered edge will help it to stick to the dough when rolled and keep the scroll from unrolling when baked.
Roll the dough loosely toward the uncovered edge. Slice into inch thick rounds and place on a greased oven tray. Cover and leave overnight to continue proving.
Next time: There is still room for improvement and next time I will add a little more sugar for great rise and will try using basil pesto instead of sundried tomato pesto. The tomato pesto was tasty, but a tad overpowering.
Ingredients: 1.5 cups sourdough starter, 1 cup water, 3.5 cups flour, sundried tomato pesto, cheddar and parmesan cheese.
Equipment: bowl, electric bread hooks, greaseproof paper, rolling pin, oven tray and oven
- Make the sponge – mix 1.5 cups sourdough starter with 1 cup water, then add 1.5 cups flour. Leave overnight
- Make the dough – to the sponge add 2 cups of flour and knead with the electric bread hooks for 15 minutes or until glossy and elastic
- Turn the dough out on to a well floured bench, knead until the dough does not absorb any more flour. Divide the dough in two
- On greaseproof paper roll each piece of dough into a rectangle approximately 0.5cm thick. Leave for eight hours to prove
- Leaving 4cm of dough on one edge spread sundried tomato pesto on the dough and sprinkle on cheese
- Lightly coat the uncovered dough with water and roll the dough toward the uncovered edge
- Cut into inch thick round and please on a greased oven tray. Cover and leave overnight to prove.
- Bake at 170 degrees Celsius for 20 minutes or until cooked.