Little white rolls made with yoghurt poolish
To make 200g of poolish:
Because the rolls are small, cut in half, they would make an excellent base for canapés. However, they were so delicious, they did not last long enough for that!
Xavier Barriga suggests that you use only 30g of dough per roll which would make them very small indeed. Also, he cuts the tops with a pair of scissors just before you put them in the oven. This looks very pretty but whenever I do that, my dough deflates!
You can sprinkle them with poppy seeds or toasted sesame seeds if you wish.
These are best consumed on the day that they are baked, so you may wish to reduce the quantity, or freeze any that are not to be eaten immediately. They will be fine to eat the next day, but they will have lost some of their delicious-ness.
This has been translated and slightly adapted from Xavier Barriga's book Pan (ISBN 8425343267)
Added by: JuliaBalbilla
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers