CRAFTYS RUSTIC HARD ROLLS

By RoketJSquerl

Ingredients

• Yield: 9 to 24 rolls
• Ingredients
• 5 cups (570 g) King Arthur Unbleached AllPurpose
• Flour
• 2 teaspoons salt
• 1 1/4 teaspoons instant yeast
• 2 cups (480 ml) water

Preparation

Step 1

Preparation
1. Place all the ingredients in a large bowl and mix to combine. The dough should be very wet and slack. You
may need to add more water if conditions are dry.
2. Allow the dough to rest and hydrate for a few minutes before folding the dough several times in the bowl.
Cover the dough with plastic wrap and let rise for 2 hours, giving it three folds at even intervals.
3. When the dough has fermented, turn it out onto a well-floured work area. Gently flatten the dough so that
it is about 1 inch (2.5 cm) thick and cut into 9 large sandwich rolls, 12 medium rolls, or 24 dinner rolls.
4. Arrange the rolls on a parchment-lined baking sheet and cover loosely with plastic wrap. Let rise for 45
minutes to 1 hour, until airy and puffy.
5. Place a baking stone in the middle of the oven and preheat to 500 F (260 C). Allow the oven and stone to
heat for at least 30 minutes.
6. Bake the rolls, preferably with steam, until they are a deep golden color and firm on the sides, and feel
light for their size, 15 to 20 minutes.