Heavenly Hard Rolls
These rolls are best made with a "00" Italian bread flour like Pivetti Rinzfornato 00. Many such flours are only sold in large bags to bakeries but a variety of internet vendors now repackage these in quantities more likely to meet the needs of home cooks. I got this flour from nybakers.com.
This recipe uses two techniques that may be new to most American home cooks and I'm a recent convert. Both of them are actually quite easy to master.
First is using a scale and metric measurements to apportion ingredients. Second is using a stretch-and-fold technique instead of kneading.
An inexpensive digital kitchen scale from a discount store is a wonderful thing to have in the kitchen both for weighing ingredients for bread and for controlling portions for your family. Look for a scale with a "tare" button that allows you to set the scale back to zero when you put an empty bowl on it.
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- 700 g
- pivetti 00 rinzfornato flour or other fine bread or pizza flour
- 12 g
- 8 g
- instant yeast
- 490 g
- egg whisked with about 1 teaspoon water
- poppy seeds, sesame seeds, or other topping if desired.
3STRETCH-AND-FOLD INSTRUCTIONS: lightly oil a flat surface about 12" x 18" in area. Flop the dough out of the bowl and onto the oiled surface. Use your hands to stretch or gently press the dough into a rectangle. Fold the rectangle of dough in thirds as you would a piece of 8 1/2" x 11" paper to put in a business envelope. Then fold in thirds again the other way. Flop the resulting roll of dough back into the bowl. With each successive stretch-and-fold, the dough with develop more gluten and be harder to stretch.