French (city) roll

Category: Yeast bread
Kitchen: french
French (city) roll

Ingredients

Wheat flour, 1st grade 415 g
Butter 10 g
Sugar 17 g
Salt 6 g
Dry fast-acting yeast 1 g
Water 225 g

Cooking method

  • Opara:
  • 225 g of 1st grade wheat flour,
  • 125 g water
  • 1 g of fast-acting yeast.
  • Leave the dough for 8-12 hours, depending on the room temperature.
  • Dough:
  • 190 g of first grade wheat flour,
  • 6 g salt
  • 17 g sugar
  • 10 g butter
  • 100 g of water
  • plus all the dough.
  • 1. Place all ingredients in the food processor bowl and knead the dough with a hook.
  • The finished dough should be smooth, elastic, barely sticky, and the gluten should be moderately developed.
  • Transfer the dough to a bowl greased with vegetable oil, cover and leave to ferment for 80-90 minutes at about + 30 ° C, or longer, up to 2.5 hours at room temperature.
  • French (city) roll French (city) roll
  • 2. Place the dough on a cutting board, crinkle slightly and divide into three equal portions. Round the dough pieces into a ball,
  • French (city) roll
  • cover
  • French (city) roll
  • and leave them to lie on 5 minutes.
  • 3. Use a rolling pin to roll a piece of dough into a flat cake about a centimeter thick.
  • French (city) roll
  • Fold one edge of the cake in the middle and press down with the base of your palm, repeat the same with the other edge.
  • French (city) roll
  • Fold the dough piece in half.
  • French (city) roll
  • Seal the seam:
  • French (city) roll
  • Flip the TK with the seam down and roll the roll a little to give it the correct shape.
  • French (city) roll French (city) roll French (city) roll
  • 4... Lay the preformed rolls seam side down.
  • Proofing: 45-50 minutes, it should be incomplete.
  • French (city) roll
  • 5... Transfer the spaced TK to a piece of baking paper. Make incisions.
  • French (city) roll
  • The incision should not be straight, but semicircular, not from top to bottom, but at a very acute angle to the surface of 20-25 °, as if cutting the edge, keeping the knife blade almost parallel to the table surface.
  • 6. Bake on stone, steam, 18-20 minutes
  • at a temperature of + 230 ° C.
  • Cool on a wire rack:
  • French (city) roll
  • French (city) roll
  • Section of one of the three buns:
  • French (city) roll
  • Characteristic "scallop":
  • French (city) roll

The dish is designed for

Three rolls

Time for preparing:

17 hours

Cooking program:

in the oven

Note

A source:

🔗

Axioma
We meet with bread every day.
Neither a modest breakfast, nor an everyday lunch, nor a festive table can do without it. He accompanies us from birth to ripe old age. Bread is spoken about with love and warmth in all languages ​​of the world. As a symbol of well-being and prosperity, it is one of the most valuable food products that reliably protects people from hunger.

I will give a slightly different technological approach to making French buns.

Opara:

155 g of water
210 g of 1st grade flour,
1.5 g dry fast-acting yeast


Knead the dough, cover it and leave to ripen at a temperature of t = + 28 ° C.
In the above version, as you noticed, a little more yeast, a wetter dough, a slightly higher temperature and - the dough came up in three hours.

Dough:

200 g of 1st grade wheat flour,
6 g salt
21 g sugar
11 g butter
80 g water
+ all dough
.

Further as at the beginning of the topic.
Kneading the dough, fermentation, cutting and forming technique of TK without changes.

French (city) roll French (city) roll French (city) roll French (city) roll French (city) roll French (city) roll

TK before proofing:

French (city) roll

and after:

French (city) roll

A very crucial moment is coming. Incisions! The type of buns depends on them.
Internal excitement did not allow me to correctly focus the picture, and therefore you will have to judge the quality of the cut by the finished product:

French (city) roll French (city) roll French (city) roll

French (city) roll

And at the end I'll show you a section:

French (city) roll

Soulful nostalgic buns!
I wish you all delicious bread!
Margit
AXIOMA
Great recipe! You, as always, are on top!
Amazing and very tasty buns!
Axioma
Margit ! Thank you very much!

I give you a virtual bread for these roses:

French (city) roll
Allegra
Darakhaya's mother
another masterpiece!

and it's on 1 gram yeast? (another faint)
Axioma
Quote: Allegra

... another masterpiece!

and it's on 1 gram yeast? (another faint)


Allegra, Thank you so much!
One gram of yeast and a little bit of effort ...

French (city) roll
julifera
AXIOMA - the buns are amazing, the cuts are amazing !!!
Yutan
AXIOMA Thank you for such beauty !!!
Axioma
Quote: julifera

AXIOMA - the buns are amazing, the cuts are amazing !!!
Thank you, julifera!
Praise from your lips is worth a lot.
This is such a support for me.

I will be frank - the cut did not always suit me, I even, in pursuit of beauty, tried to go for a trick.

French (city) roll French (city) roll French (city) roll

Here's a "stone" flower turned out:

French (city) roll

Believe me, this did not affect the taste of the bun.
Next time I'll try to pinch the edges when folding the TK.
Axioma
Quote: Yutan

AXIOMA Thank you for such beauty !!!

Good evening, Yutan! I'm glad you, thank you for coming.
Let's bake these crispy French buns together.

French (city) roll French (city) roll French (city) roll
wwwika
What a beauty!
And you can ask a question about sharpening a knife. How long should a sharp knife be? I just can't find a suitable spicy one, I have to cut it with a serrated knife, which I use to cut bread. Ordinary knives crush the dough.
Maybe there is some tricky secret?

Yutan
Quote: wwwika

What a beauty!
And you can ask a question about sharpening a knife. How long should a sharp knife be? I just can't find a suitable spicy one, I have to cut it with a serrated knife, which I use to cut bread. Ordinary knives crush the dough.
Maybe there is some tricky secret?
I cut with a new shaving blade.
Axioma
Quote: Yutan

I cut with a new razor blade.

Yutan!
The right approach!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers