White dinner rolls
- 24 ounces (700 grams) type 65 (traditional bread) flour
- 14 ¾ ounces (420 grams) water
- 1/6 ounce (5 grams) baker’s yeast
- ½ ounce (14 grams) fine salt
Step 1: The dough
Weigh out the ingredients. Take the temperature of the flour and the premises in order to calculate the appropriate water temperature to achieve a base temperature of 55°C (131 F). Add the flour to the mixer bowl fitted with a hook attachment. Crumble in the yeast, then pour in the flour. Mix for 5 minutes, then rest for 1 hour. Do not add the salt at this time. After the dough has been resting for 1 hour, add the salt and knead on low speed for 5 more minutes. Knead for 7 minutes on the 2nd speed setting. The dough temperature after kneading should be between 25–26°C (77-79F). Transfer to a stainless steel bowl and proof for 1 hour.
Step 2: Shaping
Divide the dough into 50-g (1 ¾ ounce) portions. Flatten each piece of dough and fold it. Stretch half into 2 inch-long bâtard-shaped rolls and the remainder into fendu (split) rolls. Place each bâtard roll on a baking sheet lined with a couche or a damp cloth, making sure to give them plenty of room. Shape the fendu rolls by pressing down firmly over the middle with a small rolling pin, to 1/8 inch from the countertop, giving them a "split" appearance. Place each fendu roll on a baking sheet lined with a couche or a damp cloth, making sure to give them plenty of room. Allow them to proof a second time for 90 minutes. Place the proofed rolls on a flour-dusted baking sheet. Lightly dust the bâtards with flour. Use a dough blade or razor blade to score them.
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