Ingredients
- 12 dlplain flour - preferably a mix of ordinary plain flour and Italian tipo 00
- 6 dlwater
- 15 gyeast
- 28gfine salt
- Pour the water into the stand mixer and crumble in the yeast while the mixer runs at low speed. Mix the flour and salt and add it by the spoonful while the mixer runs. Turn the mixer up so it runs as fast as it can without running away (my KitchenAid can be hard to keep on the worktop) and let it run for approx. 10-15 minutes. The dough should then be well mixed.
- Put the dough in the fridge covered with cling film or a lid. Leave it overnight and it is ready the next day.
- Tip the dough out and fold it over on itself a few times by stretching and folding the dough. Leave it on the table for 30-40 minutes.
- Divide the dough with a dough scraper into 10 equal pieces without kneading it too much, gently shape 10 rolls and place them on a floured table. Leave them to prove for approx. 1 hour.
- I recommend using a good oven (e.g. Gaggenau) with a baking stone that can be heated to 280°C - this normally takes 30 minutes. Bake the rolls for approx. 13 minutes and remember to put a metal tin of water in on the baking stone so that steam is created. Put this tin in 5 minutes before you put the rolls in.
