Improved roll or baguette recipe

Ingredients for 1 servings:

• 500 g flour, type 550
• 325 g water, 33°C warm
• 21 g yeast, fresh
• 12 g salt
• 15 g baking malt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

The result is airier and has a good crust

Preheat the oven to 50°C. Put the flour in a mixing bowl and make a well in the middle. Add the yeast, salt and 5 tablespoons of warm water to the well and mix gently with a teaspoon. Cover the mixing bowl and place in the oven for about 20 minutes. Now add the remaining water and the baking malt and knead for at least 5 minutes until you have a medium-firm dough. The dough should be 26-27°C. Cover the mixing bowl and place it in the oven and let the dough rise for 30 minutes. After the resting time, place the dough on a floured work surface, knead briefly and fold it together to allow the carbon dioxide to escape. Preheat the oven to 210°C and, if possible, set up a water bath, e.g. in a drip tray. Roll or pat the dough out on the floured work surface to a size of approx. 35 x 63 cm. Lightly flour this sheet of dough and divide it into the desired size (e.g., 7 x 7 cm). This will yield 10-15 rolls). Cut it into pieces using a pizza cutter, dough scraper, or knife. Place the rolls on a baking sheet and cover with a cloth. Once the oven is preheated, cut the rolls 2-3 times and spray with water. Place the baking sheet in the steam bath of the oven and spray again with the spray bottle. Let it run for 2 minutes using top/bottom heat, then switch to fan-assisted mode. Bake for approximately 20 minutes. Enjoy!