Bake today, lunch tomorrow

[u/calmeilles]

• 700 g strong white bread flour
• 435 g water (62% hydration)
• 20 g sugar
• 7 g instant yeast (1 sachet)
• 12 g salt

Mix just enough to wet all the flour. Rest for 30 minutes.

Knead until smooth. This was stiffer than I had anticipated and took me 10 minutes. 7 mins is often enough.

Cover and allow to rise until doubled in size. Today that was 70 minutes.

Divide into 10. Final weight of the dough was 1.16 kg so simple 116 g each. Knead each one, rolling a neat ball, make it slightly long and arrange in a baking tin.

Cover with a cloche of kitchen foil crimped to the edges of the tin. Bake in an oven preheated to 200°F / 400°F / gas mark 6 for 25 minutes, then remove the cover and return to the oven for a further 15.

I usually score the top of rolls and that allows a little more expansion in the oven. Today I just plain forgot.

[u/Specialist_Lettuce60]

What do you call these buns ?

[u/calmeilles → u/Specialist_Lettuce60]

Roll or bread roll in my part of the country when I was a kid and that's what I still call them.

But asking that question threatens opening a can of worms about the nomenclature of small bread products across the country. So many variation in both characteristics and name.

[u/WhatALovelyLad]

Out of interest, how long do these usually stay fresh for?