Crispy and Airy Bread Rolls

Step 1: Prepare the Yeast Mixture

Pour 1 cup (220 ml) of water into a large bowl. Crumble ¾ tsp (3 g) of fresh yeast (or ½ tsp (2 g) dry yeast) into the water. Mix well with a wooden spoon until the yeast is dissolved.

Step 2: Combine Ingredients

Add 2 ½ cups (320 g) of bread flour and 1 tsp (6 g) of salt to the yeast mixture. Mix with a wooden spoon until there is no more dry flour, forming a shaggy dough. Do not knead.

Step 3: First Rest

Cover the bowl with a lid and let the dough rest for 30 minutes.

Step 4: First Stretch and Fold

After 30 minutes, wet your hand. Stretch each of the four sides of the dough upwards and fold it towards the center. Repeat this 'lift and slap' technique several times until the dough forms a smoother ball.

Step 5: Second Rest

Cover the bowl again and let the dough rest for another 30 minutes.

Step 6: Second Stretch and Fold

Repeat the stretch and fold process from Step 4. The dough should now be much more elastic. Continue the 'lift and slap' technique until the dough is smooth and elastic. The dough is now ready for its final rise.

Step 7: Final Rise

Cover the bowl and let the dough rise until it doubles in size. This usually takes about 2 hours, depending on the room temperature.

Step 8: Prepare for Shaping

Once the dough has doubled, sprinkle flour generously on your work surface. Gently scrape the dough out of the bowl onto the floured surface. Fold the dough in half to make it easier to cut. Observe the bubbles in the dough, which indicate good fermentation.

Step 9: Divide and Shape the Dough

Using a dough scraper or knife, divide the dough into 6 equal parts. Take one piece, gently flatten it, then roll it tightly into a spiral. Fold the rolled dough into a ball, pinching the edges to seal it. Rub the ball against the work surface to ensure a tight seal. Set aside and repeat for the remaining pieces, except for the two end pieces.

Step 10: Shape End Pieces

For the two end pieces, gently flatten each, roll tightly, then roll into a ball, and seal as before. You should now have 6 dough balls.

Step 11: Initial Rest for Shaped Dough

Let the shaped dough balls rest uncovered on the work surface for 10 minutes.

Step 12: Form Wheat Grain Shape

Sprinkle a little flour on one dough ball to prevent sticking. Gently flatten it. Press the dough with the heel of your hand to create an indentation in the center. Fold the first half of the dough over the indentation. Start rolling the dough, applying more pressure on the ends as you roll to create a pointed, wheat grain-like shape. Place the shaped dough, seam down, on a clean towel.

Step 13: Second Rise for Shaped Dough

Repeat the shaping process for all dough pieces. Cover the shaped dough with a towel and let it rise for 30 minutes.

Step 14: Prepare for Baking

Preheat your oven to 430°F (220°C). Line a baking tray with parchment paper. Carefully transfer the risen dough pieces to the baking tray, ensuring the seam is facing up.

Step 15: Score and Add Steam

Score the top of each bread roll with a sharp blade or knife along the seam. This helps the bread open up during baking. Sprinkle a few drops of water around the bread on the tray to create steam in the oven.

Step 16: First Bake

Cover the baking tray with another tray of the same size to trap steam. Bake in the preheated oven at 430°F (220°C) for 20 minutes.

Step 17: Second Bake

After 20 minutes, carefully remove the top tray. Continue baking for another 10 minutes, or until the bread rolls are golden brown and crispy.

Step 18: Cool and Serve

Remove the baked bread rolls from the oven. They should make a hollow sound when tapped, indicating they are perfectly baked and crispy. Let them cool slightly. Slice one in half and spread with butter for a delicious treat.

• Use a wet hand when stretching and folding the dough to prevent sticking.

• The 'lift and slap' technique helps develop gluten without traditional kneading.

• Bubbles in the dough are a good sign of proper fermentation.

• Scoring the bread before baking helps it open up and achieve a rustic look.

• Sprinkle a few drops of water in the oven to create steam for a crispier crust.