A short glance in our pantry told me last Friday that it was really time for restocking flour. And so the rolls I was planning to bake the next morning was dictated by the flour I had still in stock. And the rolls turned out great! Great oven spring, open crumb, crisp crust and a great flavour, too. And so I decided to post the recipe despite the fact that there is already a bunch of baguette recipe here on the blog.
Baguette rolls with sweet Starter
- 100g Sweet Starter
- 100g flour Type 550
- 50g Water
- Sweet Starter
- 350g flour Type 1050
- 255g Water
- 20g Malt
- 10g Butter
- 10g Salt
Mix all ingredients for the Sweet starter and let it rise for 3-4 hours at 30°C.
Mix all ingredients and knead for 5 min by hand. Let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times.
Ferment the dough for about 12- 16 hours (overnight) in the fridge.
The next morning heat baking stone in the oven to 250°C. In the meantime divide the dough into 85g pieces. Form then into balls and let them relax for about 10 min. Now flatten the dough into a oval and roll them tightly into a 15 cm log.
Proof on a couche for 45 min.
Slash prior to baking (for example lengthwise or with some parallel, diagonal slashes).
Bake the rolls on the hot stone for 20 min at 250°C with steam, until the crust is golden brown.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.