Baguette and Rolls

The day before for the Dampfl stir flour, wholemeal flour, yeast and lukewarm water. Cover and let rise.

The next day, for the main dough, mix sifted flour with yeast, salt, wholemeal flour and lukewarm water. Let rise for 10 minutes.

Add the dampfl, knead for 4 minutes with the dough hook of the hand mixer, then 10 minutes by hand on a floured surface.

Cover and let rise for about 1.5 hours until doubled in volume. Knead again and rise a second time until the volume has doubled again.

Then knead briefly and form into 6 balls. Roll the balls into 30 cm long sticks. For rolls, divide the balls into thirds and shape into short thick rolls. Place on baking sheets lined with parchment paper and cover with floured cloths to rise another 40 min.

Mix the egg with water, brush the dough pieces with it, sprinkle with poppy or sesame seeds. Cut lengthwise, bake in a heated oven at 200 °C (gas 3, convection oven 35-40 min. at 175 °C ) on the second rack from the bottom for 40-45 min. (bread rolls 25 min. conventional, 20 min. with convection oven).

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