Small baguette rolls
Crispy baguettes, without prior preparation, just with proper baking.
One important thing to note before the recipe: I used semolina flour in the dough, and yes, I know it's a bit difficult to find. However, you can use durum wheat flour instead, which is sold in all supermarkets. I understand that durum wheat flour isn't widely used, so I recommend using it and keeping it in the freezer until my next recipe.
The ingredients:
1 kg of bread flour/white flour/white sesame
100 grams of durum wheat semolina/flour
2 tablespoons of dry yeast.
2 tablespoons of sugar,
2 tablespoons of olive oil,
a heaped tablespoon of salt.
700 ml of water
a little semolina/durum wheat flour to soften the mold and the brioches.
Heat-resistant bowl with water for cooking.
Preparation method:
Place the two flours, sugar, and yeast in the mixer bowl and mix.
Add the water and begin kneading at a low speed.
After about a minute, add the oil and salt.
Leave for 10 minutes. A slightly sticky dough will be obtained!
Place the dough on a floured surface and form a ball.
Lightly flour the bowl and transfer the dough. Flour the dough a little more.
Cover with a clean cloth or cling film and let rise for about an hour and a quarter or until it has doubled in volume.
Place the risen dough on a floured work surface and form 12 balls.
Let it rise for about 25 minutes.
Using your hands, flatten each ball and form a tight baguette.
Place in a baking pan lined with parchment paper and cover for a final rise of 25 to 30 minutes.
Preheat the oven to 220 degrees using the static heat setting.
Place a container/bowl/small pan filled with hot water at the bottom of the oven.
Lightly flour the loaves and cut them lengthwise with a sharp knife.
Cook until they are golden brown.
High-temperature cooking with a container of water in the oven simulates baking.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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