French Roll
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Ingredients
- 350 g bread flour
- 20 g olive oil
- 15 g granulated sugar
- 9 g active dry yeast
- 5 g dough conditioner
- 225 ml tap water, heated to 110˚F
Preparation
Bloom yeast in ¼ cup warm water with sugar (5–10 minutes).
In a stand mixer, combine bloomed yeast with flour, dough conditioner, oil, remaining water, and salt. Mix 3 min low, then 3–4 min medium, until dough is smooth.
Transfer to a greased bowl, cover, and let rise for 90 minutes.
Divide dough in half. Shape into balls. Rest 15 minutes.
Flatten, roll tightly into logs, seal seams, and stretch to 12 inches.
Place seam-side down on a greased, parchment-lined upside-down sheet tray.
Flatten gently. Cover and proof 50 minutes.
Preheat the oven to 375ºF. Spritz the rolls with water, then score lengthwise.
Bake 25–30 minutes, rotating halfway. Spritz again early for steam.
Cool on a wire rack. Store in a paper bag or breadbox if needed.
David Uzzell
A deaf chef with Michelin experience, David brings restaurant-level techniques to home cooking through clear, accessible instruction. He also enjoys sneaking unexpected twists into classic recipes.
