Baguette-Style Rolls for Sandwiches

Ingredients

• 200 g Premium wheat flour (For the sponge)
• 130 g Water (For the sponge)
• 10 g Fresh yeast (For the sponge)
• 300 g Premium wheat flour (For the dough)
• 8 g Salt (For the dough)
• 30 g Butter, 82% fat (For the dough)
• 30 g Sugar (For the dough)
• 180 g Water (For the dough; more may be added if needed)

Steps

1. 1

   To make the sponge, combine 200 g flour, 130 g water, and 10 g fresh yeast. Leave at room temperature for 3–4 hours.

2. 2

   Combine all the dough ingredients except the prepared sponge: 300 g flour, salt, butter, sugar, and 180 g water. Mix until the dough is smooth and homogeneous.

3. 3

   Gradually incorporate the sponge into the smooth dough in small portions, mixing it in thoroughly each time. The dough should be soft and hold its shape.

4. 4

   Knead the dough until smooth.

5. 5

   Leave the dough to ferment for 1.5–2 hours at room temperature. Perform two folds: the first after 15 minutes and the second 45 minutes after fermentation begins.

6. 6

   Divide the fully fermented dough into 4 equal portions.

7. 7

   Round each portion of dough and let it rest for 15 minutes.

8. 8

   Shape each portion into a baguette, as shown in the video.

9. 9

   Transfer the baguettes to a flour-dusted couche or a special baguette pan. Leave to proof for 1 hour.

10. 10

    Before baking, make 3 slashes along the seam of each baguette. The slashes may be made differently if desired.

11. 11

    Bake in an oven with steam for 20 minutes at 200–180 °C.

12. 12

    Let the baguettes cool, then serve them for making sandwiches.

Notes

The author recommends baking the baguettes in advance and freezing them, including leaving two for New Year's. The exact baguette-shaping method is shown in the video. The source does not specify how to create steam in the oven.

Nutrition per serving

• bread
• baking
• mini baguettes
• for sandwiches
• made with a sponge
• freezing
• New Year's table
• vegetarian