Homemade white bread rolls
How do you bake your bread? I'm going to tell you something that probably happens to many of you with your ovens. Every now and then, we all see different results on social media with the same recipe. That happens to me a lot with bread.
My new oven—just over two years old—has a specific bread-making function. It's a steam oven and it works perfectly. The loaves turn out delicious, even with basic doughs like this one. During baking, I don't need to put a tray of water in because it does it automatically, and it makes the bread have a smoother, more hydrated, and crispier crust. I love the result. There's no comparison.
If your oven doesn't have this function, don't worry—check it, we often don't even know what we have—just put a bowl of boiling water inside or place one of the trays of water on the bottom rack to mimic this function… I've included everything in the recipe so these bars turn out perfectly… And start making them as soon as you get up so they're ready for lunch… They're fantastic!
We're going to make delicious bread.
- You will need about 3 hours in total for 6-8 bars or buns:
- 400 g of water
- 6 g of fresh baker's yeast or 2 g of dried yeast
- 600g of bread flour (50% strong flour + 50% normal wheat flour)
- 12g of salt or to taste
- My glass jars are from Juvasa.sl.
- Put the water and yeast in the bowl and mix for 2 minutes, 37º, speed 2.
- Add the flour and salt and mix for 20 seconds at speed 6. Knead for 2 minutes and let it rest for 10 minutes. In total, we will do 4 kneadings with 10-minute rests in between.
- After kneading, let the dough rise until it doubles in volume, which should take about an hour in a warm place.
- Once the dough has doubled in volume, knead it for 2 minutes to deflate it. Flour your work surface, turn out the dough, cut it into pieces as desired, and shape them into balls. Shape them into small loaves. Place them on a baking sheet, cover them with a cloth, and let them rise again for 1 hour.
- Preheat the oven to 220ºC (425ºF) with a bowl of water inside. We're going to bake the loaves with and without steam. First, dust the loaves with a little flour, then score them so they open up. Immediately place them in the oven, on the lower rack (level 2), and bake for 10 minutes at 220ºC (425ºF) WITH STEAM, then for another 15 minutes at 200ºC (400ºF) WITHOUT STEAM. Remove and enjoy.
