Ingredients
Scale
- 1000 grams (about 7 ½ cups) bread flour
- 0.2 grams (about 1/16 teaspoon) instant yeast
- 680 grams (about 2 ¾ cups) water
- 22 grams (about 1 tablespoon) salt
Instructions
- In a large mixing bowl, whisk together the bread flour and instant yeast. In a separate bowl, dissolve the salt in the water. Pour this salted water into the flour mixture and stir with your hand or a wooden spoon until everything is combined. The dough should appear shaggy and wet.
- Cover the bowl with plastic wrap or a clean kitchen towel. Allow it to rest at room temperature for 12 to 14 hours. The dough should double in size and develop bubbles.
- Lightly flour a surface and turn out the dough. Divide it into 18 equal portions (about 94 grams each). Shape each into a loose ball and let them rest for 25 minutes. After resting, reshape each ball into a tight oval, similar to a mini batard.
- Place the shaped rolls on a floured couche, a parchment-lined baking sheet, or a floured towel. Cover them loosely and let them rise for about 1 hour, until they appear slightly puffy.
- Preheat your oven to 450°F (232°C). Place a baking stone or heavy-duty baking sheet in the oven and a separate metal tray on the lower rack for steaming.
- Score the tops of the rolls with a sharp blade. Carefully transfer them to the hot baking surface. Quickly pour hot water into the steam tray and close the oven door. Bake for 15 to 20 minutes until the rolls turn golden brown and sound hollow when tapped.
- Let the rolls cool on a wire rack for at least 10 minutes before slicing. This step helps set the crust and makes cutting easier.
Notes
For fresh rolls any time, mix the dough the night before and bake in the morning. Store leftover rolls at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: German
- Diet: Vegetarian