I just started trying to bake yeast bread a few weeks ago. So far, my couple of trys at baguettes have been huge failures. I'm pretty sure it was the flour I was using, soft wheat biscuit flour.
I got some King Arthur flour and have using that to make sandwich rolls and they are coming out pretty well. I made these rolls this afternoon and mixed up a batch of starter to try the baguettes again in the morning.
The rolls have been flattening out on the baking sheet, these did not. I assume it was because I used the parchment paper? The dough seemed the same, it kind of makes sense to me that the dough can get more traction on the paper.
The only reason I used it was because my wife complained about having to clean the sticky oil off the baking sheet.
12 3/4 ounces all purpose flour
2 tablespoons dry milk
1 tablespoon sugar
1 1/4 teaspoons salt
2 teaspoons instant yeast
8 ounces warm water
2 tablespoons melted butter
Makes eight big buns or one 4.5 x 8 loaf.
Mix all together and knead by hand for 10 minutes. Let rise in oiled bowl for an hour (mine rose way over double) form into eight rolls and place on sheet pan. Cover and let rise for an hour. Bake at 375.
I formed them the way I saw someone doing Kaiser rolls. Press ball of dough out into a circle about the size of the finished buns and then fold the edge over to the center and press it down. Repeat 5-6 times around the edge. flip over and press back down with the palm of hand. Bake with that pleated side down.