How could I have let this recipe slip through my fingers – I had baked these rolls some 3 years ago and by chance, I came across it again. It would be a shame to just move this recipe to the trash folder, so here are some brief instructions on how to make these rolls.
TIP: Once the dough is worked up it can be allowed to proof at a low temperature. If this course is taken however, be sure to use “inactive” malt or leave it out. The long dough maturity in the refrigerator at 4°C brings a more intense flavor after processing. The dough can also be transformed into a crispy seeded mosquito with the addition of roasted and soaked seeds.
For a dough weight of 1627g/ 10 pieces each 161g of dough
|250g||Wheat flour Type 550/700|
- Dissolve the yeast in water and then mix with the flour until a smooth dough forms (4-5 min.)
- Then allow it to mature for 12 hours at room temperature.
- In the case that the dough matures for longer, it can be stored in the refrigerator for up to 72 hours.
|750g||Wheat flour Type 550/700|
|402g||Mature Biga preferment|
- Knead all of the ingredients into a smooth dough (6 minutes slow and 6 minutes fast).
- Then cover the dough and allow it to rise for 45 minutes.
- Then divide the dough into 10 equal pieces and then “fold” into rounds – the dough doesn’t need to have a perfectly smooth surface. These should be gently brought into form which will make the subsequent shaping easier.
- Cover with plastic and allow to rise for another 30-45 minutes.
- To work up, the doughs are rolled into pointed baguettes and then placed with the seam-side down onto baking paper (if you prefer, you can place them into a linen couche – this way they can be transferred directly to the baking stone).
- Final proof of about 30-40 minutes
- Before baking, the rolls are scored once down the middle with a sharp razor (5mm deep score line).
- Then slide them into the oven at 240°C with strong steam.
- Total baking time of about 18-20 minutes.