Crispiest French Roll

Source: Sara bakar
This recipe for French bread is currently used at Solhaga.

Ingredients (for approx. 30 pieces)

• 700 g water
• 50 g yeast
• 2 eggs
• 1300 g wheat flour
• 25 g salt
• 25 g sugar
• 25 g butter

Instructions

1. Mix all ingredients except salt on low speed for 5–10 minutes.
2. Add salt and mix a little faster until the dough is shiny and smooth.
3. Perform a gluten test: take a lump of dough and see if you can stretch it into a very thin membrane.
4. Divide the dough into pieces of about 70 grams.
5. Round the pieces by pressing firmly to get the round shape, then lighten the pressure as you tighten the very last part. The goal is a smooth surface on a taut bun without overworking it.
6. Spray the smooth top with water and dip in poppy seeds.
7. Place on a baking sheet with parchment paper, leaving plenty of room for rising.
8. Let the buns rise in a closed, warm room, preferably with a bowl of hot water to add moisture and prevent the surface from drying out.
9. Once the buns feel very light and fluffy, place them in the oven at 260°C.
10. Spray water into the oven and quickly close the door.
11. Reduce the heat to 240°C and bake until golden brown and crispy, about 10 minutes.
12. Bake a little longer than you think for maximum crispiness.
13. Remove from oven and let cool on a wire rack without a cloth.