Directions
- 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, instant yeast and whisk together.
- 2Add in bread flour and fine sea salt. Stir well until all ingredients are mixed.
- 3Scrape down the bowl and cover it up for 15 minutes.
- 4Wet your hands and do some stretch and folds until the dough has tightened up into a ball-like shape.
- 5Cover again for 15 minutes and repeat the stretch and folds once more.
- 6Cover it again for an hour and a half.
- 7Liberally flour your surface, tip the dough out onto it and sprinkle more flour over the top of the dough.
- 8Stretch and press it into a rough rectangle shape and indent where you'd like to cut it.
- 9Cut the dough into desired shapes.
- 10Line a large baking tray with non-stick baking paper, flour it liberally and place the sandwich rolls onto it.
- 11Cover and let proof.
- 12Preheat your oven with water in the bottom and bake for 16 to 18 minutes until they're golden brown.
Ingredients
- 390 ml warm water
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
- 1.5 teaspoons instant yeast
- 500 g white bread flour
- 2 teaspoons fine sea salt
Equipment
large mixing bowlwhiskbowlbaking traybaking paperloaf tinoven
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