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Introduction to Hard Bread - Small French Rolls
Introduction to Hard Bread - Small French Rolls

Before you jump to Introduction to Hard Bread - Small French Rolls recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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If you want to see results, it is definitely not a necessity to drastically modify your eating habits. Even more important than completely modifying your diet is just substituting healthy eating choices whenever you can. In time, you will probably discover that you will eat more and more healthy food as your taste buds get used to the change. As with many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

As you can see, it’s not difficult to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to introduction to hard bread - small french rolls recipe. To make introduction to hard bread - small french rolls you only need 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Introduction to Hard Bread - Small French Rolls:
  1. Use 180 grams ●French bread / baguette flour
  2. Get 20 grams ●Whole wheat flour
  3. Take 3 grams ●Roasted salt
  4. You need 2 grams ●Instant dry yeast
  5. Use 120 grams Water
  6. Prepare 1 tsp Honey
  7. You need 1 Bench flour
Steps to make Introduction to Hard Bread - Small French Rolls:
  1. Add the water, French bread flour, whole wheat flour, roasted salt, and instant dry yeast. Set the "kneading" stage on your Home Bakery machine for 6 minutes. Add honey after 30 seconds of kneading. Then program your machine to "proof" for 40 minutes.
  2. Dust your work surface with bench flour and de-gas the dough. Weigh the dough, divide into eight pieces, roll them into rounds, and rest (bench time) for 15 minutes covered with a damp towel.
  3. Lightly de-gas and roll into rounds. Line the dough balls on parchment paper, cover with a plastic wrap and proof again for 30-35 minutes.
  4. Preheat the oven to 240℃ with the baking tray inside as well. Put oil into a dropper for use on step 5.
  5. When the oven is preheated, score the dough (or make incisions with scissors), and drop 3~4 drops of oil into the slices (optional).
  6. Take the tray out of the oven, place on the baking sheet with your dough balls, and mist the entire pan with water using a spray bottle (about 5 sprays).
  7. Put the dough in the oven, spray the oven with water (5~6 sprays), and bake at 230℃ for 8 minutes and 30 seconds. Lower the oven to 200℃ and bake for another 5 minutes (total baking time is 13 minutes and 30 seconds).
  8. Cool the bread on a rack and store.

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