John Myers
Wheat Baquette Buns
The perfect wheat baquette buns recipe with a picture and simple step-by-step instructions.
- 400 g Wheat flour 550
- 1 tsp Sea salt fine
- 0,5 piece Yeast fresh
- 320 ml Water
- These baquettes, sometimes small, sometimes larger, are our favorite breakfast rolls. With a little butter and our homemade jams an absolute pleasure.
- Sift the flour into a yeast dough bowl. Dissolve the yeast in the water and add to the flour with the salt. Mix everything together so that the flour is just mixed in.
- Put the lid on and the yeast dough bowl in the refrigerator overnight.
- The next morning, dust a work surface well with flour and let the dough slide out of the bowl onto the flour. DO NOT knead the dough to make it airy.
- Use a spatula to break off pieces of dough, shape into rolls (size to taste) and place on a baking sheet lined with baking paper.
- Let the rolls rest in a warm place for another 30 minutes.
- Now bake in the preheated electric oven (220 degrees, top / bottom heat) on the third rack from the bottom for about 15, placing a bowl of hot water in the oven so that the rolls get a nice, crispy crust.
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