French Culinary Institute

Petits Pains de Restaurant

Preparation info
  • Makes

    2 dozen

    rolls
    • Difficulty

      Medium

    • Ready in

      4 hr

Appears in
The Fundamental Techniques of Classic Bread Baking
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Ingredients

Ingredient Amount Baker’s Percentage
Bread flour

Method

Prepare the mise en place.

Combine the bread flour with the water in the bowl of a standing electric mixer fitted with the hook. Mix on low speed until blended. Stop the mixer and autolyse for 15 minutes.