|475 g||Wheat Flour Type 550|
|25 g||Rye flour|
For baguette rolls, mix a pre-dough of 90 g wheat flour, 0.1 l water and 1 g fresh yeast. Cover and allow to mature for 12 hours at room temperature. Knead in 385 g wheat flour, 25 g rye flour, salt, sugar, 0.15 l water, 9 g yeast and 10 g soft butter. Cover the dough and let it rise for 2 hours. Take the dough out of the bowl twice every 45 minutes, flatten into a rectangle and fold all sides inwards towards the centre. Form the dough loosely into a ball, place in the bowl and cover to allow to rise. Form the dough loosely into a 40 cm long roll and cut 8 slices with a dough scraper. Roll loosely to elongated baguette rolls and cut twice diagonally. Place baguette rolls on a baking tray covered with baking paper, cover with a cloth and leave to rise for 60 minutes. Place a casserole dish with water in the oven and preheat to 250°C. Bake baguette buns on the middle rack for 5 minutes until they rise. Reduce temperature to 220° C and bake for 25 minutes. 10 minutes before the end leave the oven door slightly open. Baguette bread rolls taste good the next day even when baked.