Rēwana Bacon & Cheese Rolls

Ingredients

• 155 g active Rēwana starter
• 400 g strong white baker’s flour
• 250 g cool to room-temperature water
• 8 g salt
• 5 g olive or neutral oil
• 100 g diced bacon
• 100 g grated cheese

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Method

1. Mix the starter, water and flour until combined. Rest for 30 minutes.
2. Mix in the salt and oil. Do two sets of stretch and folds, 30 minutes apart.
3. Cover and bulk ferment around 25°C for 3–5 hours, or until the dough grows by roughly 50–70%.
4. Divide into six equal portions and shape into balls. Place together in a lightly greased tray, make a dimple in each and add the diced bacon and grated cheese.
5. Cover and proof at around 25°C for 1½–2 hours, until puffy.
6. Bake at 200°C for 18–22 minutes until golden on top and the rolls reach 95°C internally. Cool on a wire rack for 15–20 minutes.