French Bread Rolls

This is a perfect ratio. Makes 25oz, enough for 12 2oz rolls or 2 baguettes. Doubles well.


8oz all purpose flour
8oz bread flour
1 ¼ tsp salt
1 tsp brown sugar
¾ tsp instant yeast
1 1/3 cup cool water (in Texas it comes out of the tap at 80 degrees!)


Mix dry ingredients thoroughly and add water. Mix with spoon or hands until a thick ball of dough forms. Take to the counter and knead about 10 minutes.
Let rise, covered with plastic wrap, in a large bowl for 30 minutes, punch down and knead 30 seconds to form a ball and recover bowl. Let rise for 90 minutes.
Form into balls or stretch to a baguette or in a loaf pan. (Rolls and loaf pan is my plan) and let rest for about 2 hrs. Best to refrigerate overnight but…
Heat oven to 475 with one rack in the middle and one at the very bottom with a cast iron pan on it. Heat well. This is called ‘Hearth baking’.
Place rolls in oven, or bread loaf, spritz oven walls and bread with water and pour 1 cup of hot tap water into iron pan, closing door quickly. After 2 minutes spritz walls and bread again and repeat 1 minute later Then lower oven to 450.
Check every 5 minutes until golden brown. 25 for loaf, 15 for rolls. Turn off oven and let rest for another 5 minutes up to a darkish brown and remove to a cooling rack.
Let rest 30-90 minutes before serving. Rolls about 15.


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