Dinner Rolls

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   1-3 MEASURING, MIXING AND KNEADING, AND FIRST FERMENTATION

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   Make the dough according to the directions for Country French Bread through the first fermentation stage, mixing either by hand or with an electric mixer.

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   4 DIVIDING

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   Very lightly dust a clean work surface with flour.

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   Uncover the dough and, using your bowl scraper, scrape the dough onto the lightly floured work surface.

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   Let the dough rest for 30 seconds.

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   If the dough is very sticky, lightly flour your hands, but do not add more flour to the dough.

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   If the dough sticks to the table, use your bench scraper to lift it up; do not pull and stretch the dough.

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   With the palm of your hand, lightly press down on the dough.

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    Then, using your hands, gently pick up the dough to make sure it is not sticking to the work surface.

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    Using your bench scraper, cut the dough into 8 equal pieces.

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    5 SHAPING

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    Carefully form each piece into a small roll.

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    Place 4 rolls in a lightly floured couche or a strong linen towel.

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    Make a second ridge next to them and place the 4 remaining rolls against it.

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    Fold the remaining couche over top of dough.

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    6 FINAL FERMENTATION

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    Set the couche in a warm (75F to 80F), draft-free place.

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    Record the time in your Dough Log, as well as the time required for the final fermentation, and set your timer.

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    It should take about 1 hour for the final proofing.

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    If you are using the stainless-steel bowl method to bake the rolls, about 30 minutes before you are ready to bake, move one oven rack to the lowest rung and remove the other.

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    Place a large baking stone on the rack and preheat the oven to 450F.

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    To determine whether the dough is ready to be baked, uncover and gently make a small indentation in the center of the dough with your fingertip.

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    If the indentation slowly and evenly disappears, the rolls are ready to bake.

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    7 BAKING

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    Uncover the dough and carefully transfer the rolls, smooth side up, to a cornmeal-coated bread peel or the back of a sheet pan lightly coated with cornmeal.

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    Using a lame or single-edged razor blade and with quick, decisive movements, cut a couple of small slashes into each roll, just barely breaking through the skin and cutting about 1/8 inch into the dough.

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    Carefully slide the rolls onto the center of the stone, taking care not to touch the hot surface.

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    Quickly cover the stone with the stainless-steel mixing bowl.

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    Immediately close the oven door.

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    Bake for 5 minutes; then, lift the edge of the bowl with the tip of a small knife and use oven mitts to carefully remove the hot bowl.

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    Continue to bake until the rolls are a deep golden brown with a crisp crust and sound hollow when tapped on the bottom, about 15 minutes more.

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    If you are concerned about doneness, insert an instant-read thermometer from the bottom of the roll into the center.

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    If it reads 185F to 210F the bread is fully baked.

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    Transfer to a cooling rack.

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    Let cool for at least 1 hour before eating.

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    The dough must be scored before baking to allow CO2 to escape as the rolls rise in the oven.

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    In bakers starlance this is called oven spring.

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