French Sandwich Rolls

Ingredients

• 1 package dry active yeast (2 1/4 tsp)

• 1 1/2 cups warm water (100 F.)

• 1 1/2 tsp fine salt

• 19 ounces (by weight) bread flour (about 4 1/4 cups)

Process

1. Mix yeast and water in stand mixer with fork

2. Add flour and salt to mixture

3. Knead with dough hook for 5 minutes until smooth, should pull away clean from the bowl

4. Form dough into a ball, place back in bowl of stand mixer, oil the ball and cover until doubled, 1 to 1-1/2 hours

5. Deflate the dough ball and form into a rectangle, divide into 6 equal pcs, form these into balls then cover with a cloth and let rest 15 minutes

6. Shape the balls. Push each ball out into a flat rectangle the width of your final roll. Roll the rectangle up, press and roll the roll to help shape. Mat roll ends into points here if you wish.

7. Place seam side down on a parchment lined sheet, cover and let rest until doubled, about 1 hour

8. Slash a vent down the middle of each longways, about 1/4” deep

9. Spray with water and place in a pre-heated 450° F oven which has a pan of water on the bottom

10. Cook for about 20 minutes, halfway through, rotating and spraying with water again

Source: Chef John