Source: Källarfranska.
- Hydration
- 69.4 %
- Salt
- 1.7 %
- Total flour
- 630 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 438ml | Milk | 69.4 % |
| 44g | Fresh yeast | 6.9 % |
| 630g | Plain flour | 100 % |
| 11g | Salt | 1.7 % |
| 2.6tbsp | Neutral oil |
Method
- Warm the milk to 37 °C.
- Crumble the yeast into a mixing bowl and stir it out with a little of the milk. Add the rest of the milk, then almost all of the flour (keep a little for shaping), the salt, and the oil. Knead the dough in a machine for about 5 minutes.
- Cover with a tea towel and let the dough rise for 45 minutes.
- Turn the dough out onto a floured worktop and knead it a little by hand. Shape 2 thin loaves and cut them into rolls. Put the rolls on a baking tray lined with baking paper.
- Sprinkle a little flour over the rolls. Let them rise under the tea towel for 30 minutes more.
- Heat the oven to 225 °C.
- Bake in the middle of the oven for about 12 minutes. Let the rolls cool on a wire rack, without a tea towel.