Bread Rolls

Ingredients

1-1/2C           Warm water

2C                 AP flour

2C                 Bread flour

1/2T              Instant yeast

2t                   Kosher salt

1-1/2t            Diastatic malt powder

Process

In a large bowl whisk the water and yeast together

Add the flour, diastatic malt powder, and salt

Mix the ingredients in a stand mixer with a dough hook until the dough is shiny and smooth

Place the dough in a large, lightly greased bowl and cover with plastic wrap

Let it sit, covered, at room temperature for 2 hours

After the 2 hours transfer the dough to the refrigerator and let it sit for at least 12 hours or overnight

Turn the dough out onto a lightly floured surface

Divide into 4 even pieces (about 7.95oz each)

Shape into 8” x 5” ovals

Lengthwise fold one side into the middle of the oval and the other side into the middle overlapping a little bit

Pinch the ends and the middle seam with your fingers to seal

Place the baguettes into the baguette baker

Put the lid on and allow to proof for 1-1/2 or 2 hours until they almost double in size

Preheat the oven to 450F, and use the middle rack

Just before putting the baguettes into the oven take a knife and make 2 diagonal slashes across each baguette

Put the lid back on and bake for 30 minutes

Remove the lid and bake for another 5 minutes

Take the baguettes out of the baker and cool completely on a wire rack