Sesame French bread rolls offer a crispy exterior and a soft, chewy interior. The recipe is simple, involving cold fermentation and no need to knead until a glove film forms.
Ingredients for Sesame French Bread Rolls: Bread flour (high gluten) – 250 grams, Water – 150 grams, White granulated sugar – 15 grams, Sesame – 15 grams, Corn oil – 15 grams, Salt – 2 grams, Lesaffre French yeast – 3 grams, Flour (for surface) – appropriate amount, Butter – appropriate amount.
Steps for making Sesame French Bread Rolls:
Step 1: Knead high-gluten flour, yeast, sugar, and salt (keep salt and yeast separate on two sides) with water and oil to form a smooth dough. Then add sesame and knead evenly!
Step 2: Cover with plastic wrap, ferment at room temperature for half an hour, and then place in the refrigerator for cold fermentation for 10 to 15 hours. This is how it looks after fermentation. Lesaffre French yeast has strong leavening power!
Step 3: Take it out of the refrigerator and knead the dough again (to release air). Divide it into nine portions. Roll them into balls with the sealed side down and place them in a baking pan.
Step 4: Put it in the oven for secondary fermentation until it doubles in size. Place a basin of hot water under the baking tray. (Fermentation is very fast in summer.)
Step 5: Sprinkle a thin layer of flour on the surface. Make a relatively deep cut in the middle.
Step 6: Cut butter into small strips and insert them into the cut.
Step 7: Bake in the oven at 190 degrees for about 25 minutes. When it is properly colored, it’s done. (The temperature and time are for reference only.)
Step 8: Sesame French bread rolls have a crispy outside and a soft, chewy interior.
Step 9: The method is simple, involving cold fermentation and no need to knead until a glove film forms.
Participate in the activity: #Ferment and Wake Up Bread for Deliciousness! The baking competition is in full swing!
