Chewy Baguette-Shaped Rolls

RECIPE

Servings 12 | Prep Time 20 min| Total Time 3 hr

INGREDIENTS

780 g bread flour (OR 754 g all-purpose flour + 32 g vital wheat gluten)

1 ½ Tablespoons diamond kosher salt

1 ½ Tablespoons active dry yeast

½  teaspoon diastatic malt powder

709 ml water (lukewarm)

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1 1/2 - 2 tsp Maldon Salt (optional) for sprinking on top before baking

DIRECTIONS

1.     Weigh out each of the ingredients and set aside.

2.     Combine all of dry ingredients together in a large bowl and whisk until thoroughly mixed.

3.     Add all of the measured warmed water and, using a dough whisk, combine until there are no dry spots.

4.     Place shower cap over bowl and let dough rise in a draft-free area for 2-3 hours, until doubled in size. I often place a small heater about 2 feet from the dough to keep it warm while rising.

5.     Once the dough has risen, transfer the dough in the covered bowl to the refrigerator and let rise for at least 2 hours and up to 5 days.

 6.     At least 30 minutes before you are ready to bake the bread sticks, set the temperature to 450 degrees F.  (If you want to bake harder crusted breadsticks or rolls, instead, be sure to place a shallow metal pan which will be able to accommodate approximately 2 cups of water, at the bottom of the oven)

 7.    Remove the dough from the refrigerator and place on a floured countertop.

 9.    Divide the dough into 90-100 g pieces. Shape each dough piece into a little bun, by tucking the edges underneath itself. Cover, and let the dough sit 15 minutes.

10. Shape each piece into a 6” rolls bread stick and place the dough pieces onto a parchment paper lined baking sheet. Let sit covered for 20 minutes.

 10.  Sprinkle the breadsticks with Maldon Salt and place in oven on upper middle shelf and bake for 25 minutes.

 11.  If you like your breadsticks firmer, bake for an additonal 5-7 minutes.

12. Let cool for at least 25 minutes before eating.