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1
Put the bread flour in a large bowl.
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2
No need to sift it.
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3
Put in the yeast.
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4
Use a pastry blender to mix them both together well.
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5
Add the salt, and mix in with the pastry blender.
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6
I perform these steps on the scale.
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7
Add the water and mix it in with the pastry blender.
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8
When the dough is more or less mixed, gather up into a ball and take it out onto a work surface.
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9
Keep hitting the dough on the work surface and folding it until the dough is smooth (about 10 minutes).
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10
When the dough is smooth, round it off so that the surface is taut, and place in a bowl with the seam side down.
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11
Cover with plastic film or a lid, place in the oven (no need to heat it), and leave to rise for 60 minutes.
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12
When the dough has doubled in bulk, take it out with a pastry blender.
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13
Spread it out with your hands until you can feel the flour.
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14
Push down the dough lightly to deflate.
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15
Divide into 12 portions with a pastry scraper, and form each portion into a ball.
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16
Line a baking sheet with kitchen parchment paper.
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17
Put the rolls on top with the seam side down, and leave to rise in the oven for 60 minutes.
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18
When the dough has risen up, dust with bread flour using a tea strainer.
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19
Make a crisscross cut in the top of each roll using kitchen scissors.
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20
You don't have to make the cut.
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21
Bake for 20 minutes in a preheated 250C
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22
When the rolls are a nice golden brown they are done.
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23
Please adjust the baking time to your oven.
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24
If you use Lys d'Or brand medium-strength (all-purpose) flour, it really bakes up like French bread.
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25
The ones that aren't slashed on top have chocolate chips baked in.
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26
The chocolate inside is like this.
