Description
RECOMMENDED EQUIPMENT
- large bowl
- whisk
- spatula
- dough scraper (or blunt knife)
- casserole dish (or ovenproof dish)
Ingredients
Units Scale
- 350 milliliters lukewarm water
- 1 tsp sugar
- 1 tbsp oil
- 7 grams instant yeast
- 500 grams flour type 00 (pizza flour)
- 1 tsp salt
Instructions
- Place the ingredients in a large bowl in the following order: warm water, 1 tsp sugar, 1 tbsp olive oil, dry yeast. Mix everything well with a whisk.
- Now add flour and 1 tsp salt. Mix everything well with a spatula so that the flour is incorporated and the edges can be scraped off. Now cover the bowl with a towel for 20 minutes and leave to rest.
- Wet your hands with a little water and grab the dough from four sides one after the other, pull it up and fold it in the middle so that the dough becomes rounder and has tension. Cover the bowl with a towel again and leave to rest for another 20 minutes.
- Repeat step 3 and cover the bowl with a towel again, but this time leave the dough to rest for approx. 2 hours.
- Sprinkle a little flour on a work surface and place the dough on top and also sprinkle with a little flour. Spread the dough out a little and divide into 8 equal portions. Pull the dough pieces in a semicircle on the worktop so that there is tension on the surface.
- Place baking paper on a baking tray and sprinkle with a little flour. Place the dough pieces on top, cover again with a towel and leave to rise for another hour.
- Now heat the oven to 230°C (446°F). Place a baking dish or ovenproof dish with water on the bottom of the oven. Instead of the bowl of water, you can also simply pour water into the oven with a spray bottle as soon as the tray is in the oven and then quickly close the door.
- Once the oven has heated up, place the baking tray with the rolls in the oven and bake for 10 minutes. Then remove the baking dish with water from the oven and bake for a further 10-15 minutes until the buns are golden brown.
- Passive Time: 4 hrs
- Cook Time: 5 min
