This recipe makes three rolls. It took a long time to perfect this recipe for my surroundings (outside temps below freezing, kitchen temps of 68º and low humidity).
Scaling (Weight these ingredients using a scale)
250 g. Unbleached Bread Flour
4 g. Quick Rise Instant yeast
2 g. sugar
4 g. kosher salt
150 g. tap water
75 g. flour
75 g. water
A little yeast
Mix all in a plastic bowl with a lid and let ferment 16 hours.
175 g. flour
75 g. warm water
1 tsp. yeast
1 tsp. sugar
tsp. sea salt
Add the sugar, yeast and water together and let stand for 10 minutes until the yeast is activated.
In a KitchenAid mixing bowl combine the poolish and the remaining ingredients and connect the dough hook and on setting #2 knead 5 minutes. Turn off mixer and let dough rest 2 minutes. Turn mixer to setting #4 and knead another 3 minutes.
In a large metal bowl place a couple of drops of vegetable oil to grease the sides. Put a drop or two of oil on your hands and shape the dough in a ball and place in the greased bowl. Place a damp towel over the bowl and heat two cups of hot water, I use a Pyrex measuring cup and put both in the oven with only the oven light on. The atmosphere in the oven should reach 72º. I use Pyrex so I can microwave the water for 1 minute on high.
Bulk Fermentation (Because of the cold temps here, I have to let the dough initially rise ~2 hours.)
Rise the 1 hour in the oven. Push the air out of the bread, roll into a ball again, reheat the water and place everything back in to the oven.
Rise another 30 minutes. Push the air out, reshape the ball and put all back into the oven for another 30 minutes. This process may require one more time until the dough gets very elastic. In cold temps the dough needs longer time to rise and ferment.
Dividing and Pre-shaping
Remove the dough onto a clean surface. Place a little vegetable oil on the surface and divide the dough into 3 equal parts. Or use flour instead of oil.
Place a towel over the dough parts and let the dough rest 10 minutes.
Slap the dough on the surface to stretch the dough. Then roll it tight from top to bottom and then shape the ends into a point by rolling the dough using your little fingers to make the ends into a point. The final roll should be somewhere near 6 inched long and more dough in the center.
Place dough on either a pan with parchment paper or on a baguette tray. Put back into the oven with a damp towel over it and rise 60 minutes.
Spray the rolls with a water bottle mist first. Then take a razor and cut a line in the dough somewhere between the side and the top with the blade level with the table.
Place an oven rack to second from the top setting. On the bottom rack place a metal pan with about an inch of water. Preheat the oven to 425º. Let oven get hot for 5 minutes after reaching the desired temp before placing the bread in. Spray the bread with water again. Place the bread in and spray the oven. The close the door. Bake for 10 minutes. Removed the tray of water and rotate the bread so it will cook evenly. Bake another 7 minutes. Turn off the oven and crack the oven door a little and leave the bread in the oven another 5 minutes. This evaporates remaining moisture in the oven and in the bread.
Place the rolls on a cooling rack and give another 5 minutes before eating.
The outer bread should be crispy and the inner bread should be light and airy. These roll are used to make Bánh mì sandwiches or you can eat them with dinner.
As of 8/26/22