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French Dough Rolls

Sponge Formula Hard wheat flour, 7 lbs.

Water, 2 lbs. (variable).

Yeast, 3 ozs.

Method Dissolve the yeast in the water, add the flour and mix until smooth. This sponge should have a temperature of about 80 degrees when mixed. Allow the sponge to ferment until it comes to the second rising.

Dough Formula Hard wheat flour, 7 lbs.

Water, 2 qts. (variable).

Sugar, 2 ozs.

Salt, 3½ ozs.

Method Pour two quarts of water, sugar and salt on the sponge and break it up. Now add the balance of the flour and mix very thoroughly until the dough becomes smooth and elastic. The French baker pounds and stretches the dough until it becomes elastic and will not adhere to the pans or vessel in which it is being mixed.

Fermentation Allow the dough to come to one rising, cut it over and allow it to rise 15 minutes, when it can be divided into pieces of the desired weight.

Making the Rolls The dough should be divided into pieces of the required size, rounded up and allowed to proof until it becomes twice its original size. The dough should be covered up well while it is proofing to prevent it from crusting. After the rounded pieces have received enough proof they should be folded up in the same manner as long bread is folded and then rolled out into long strips usually the length of the square proofing boxes. Line the proofing boxes with a heavy piece of cloth and dust the cloth very slightly. Put the long strips into the boxes and draw up the cloth on the sides so as to create a groove. Fill the boxes with these strips and cover them up. After these strips have received about one-quarter of the required proofing they should be drawn out and cut into pieces 4 to 5 inches in length and allowed to continue rising until they become of the required size. After they have become large enough take a long strip of wood, usually a piece of wood from an egg crate is chosen. By quickly pulling one side of the cloth another strip may be rolled to the board. Slightly dust the large peel with a little corn meal and place the rolls on to it. Cut each individual roll in the same manner as Vienna bread is cut and shoot into the oven, which should be saturated with steam. If no steam is available, it is advisable to wash the rolls before they are cut. These rolls should be baked quickly in a brick oven, which will produce a glossy crisp roll.