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Introduction to Hard Bread - Small French Rolls
Introduction to Hard Bread - Small French Rolls

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We hope you got benefit from reading it, now let’s go back to introduction to hard bread - small french rolls recipe. You can have introduction to hard bread - small french rolls using 7 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Introduction to Hard Bread - Small French Rolls:
  1. Get 180 grams ●French bread / baguette flour
  2. You need 20 grams ●Whole wheat flour
  3. Prepare 3 grams ●Roasted salt
  4. Prepare 2 grams ●Instant dry yeast
  5. You need 120 grams Water
  6. Take 1 tsp Honey
  7. Use 1 Bench flour
Instructions to make Introduction to Hard Bread - Small French Rolls:
  1. Add the water, French bread flour, whole wheat flour, roasted salt, and instant dry yeast. Set the "kneading" stage on your Home Bakery machine for 6 minutes. Add honey after 30 seconds of kneading. Then program your machine to "proof" for 40 minutes.
  2. Dust your work surface with bench flour and de-gas the dough. Weigh the dough, divide into eight pieces, roll them into rounds, and rest (bench time) for 15 minutes covered with a damp towel.
  3. Lightly de-gas and roll into rounds. Line the dough balls on parchment paper, cover with a plastic wrap and proof again for 30-35 minutes.
  4. Preheat the oven to 240℃ with the baking tray inside as well. Put oil into a dropper for use on step 5.
  5. When the oven is preheated, score the dough (or make incisions with scissors), and drop 3~4 drops of oil into the slices (optional).
  6. Take the tray out of the oven, place on the baking sheet with your dough balls, and mist the entire pan with water using a spray bottle (about 5 sprays).
  7. Put the dough in the oven, spray the oven with water (5~6 sprays), and bake at 230℃ for 8 minutes and 30 seconds. Lower the oven to 200℃ and bake for another 5 minutes (total baking time is 13 minutes and 30 seconds).
  8. Cool the bread on a rack and store.

These crusty french bread rolls have the perfect crusty crust on the outside, and amazing chewy middles. They can be par baked and frozen ahead of time so you can have hot, fresh bread on the table in no time flat! Is it just me, or can rolls be a little divisive? Tear off a piece of aluminum foil large enough to cover and wrap your bread loaf/slice in. Wrap your bread in the aluminum taking care to make sure it is completely covered.

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