Easy Birote Style Bread
The easiest crusty roll recipe you will ever bake! The best!
Servings 4 Rolls
Ingredients
- 1 c lukewarm water
- 1/2 tsp. active dry yeast
- 1 tsp. sugar
- 2 1/2 c bread flour 325 gr
- 2 tsps. salt
Instructions
- Mix water, yeast and sugar, Let stand for 10 minutes.
- Mix in the flour and salt until you have a shaggy dough.
- Cover for 30 minutes. After 30 minutes do 2 sets of stretch and folds, 30 minutes apart. To stretch and fold, you will wet your hands. Then gently pull up on one side of the dough and fold it over itself. Rotate and repeat on 2 sides.
- Cover and place in a warm spot for 2 hours or until it doubles in size.
- Pour out onto floured surface and fold over. Divide the dough into 4 equal parts. Roll into ball shapes. Let them rest for 20 minutes. Take each ball and gently shape into an oval shape. Tuck it tightly away from you pinching it along the seam as you go. do that twice.
- Gather the open side up and pinch it shut. Place it seam side down and gently roll to taper the ends. Place on a parchment lined deep baking sheet. Repeat until done.
- Sprinkle with some flour. Cover and let proof for 30 minutes. Preheat oven to 450 degrees F. When ready, gently score down the center of each roll. Brush some oil down the center of the score. Sprinkle some water around the inside edge of the baking pan, about 1/4 c.
- Place the pan in the oven on the middle rack. Cover with another pan. Bake for 20 minutes. Remove the cover and bake for an additional 10 – 15 minutes. Let cool slightly. Listen to that crackling! Once cool, store in a plastic storage bag. Toast to crisp up the roll once again.
Notes
Depending on the pan you use to bake the bread, there will be different results. I tried three different pans and had three different results. The first pan was a sheet pan as you can see in the video. It gave me the best results compared to a covered graniteware. The bread got too dark, too fast. I will have to adjust the temperature and or baking time. The third time I used two disposable deep baking pans. I thought the bread might burn on the bottom since the pans were thin. I placed it on the thicker baking sheet while it baked. That was a mistake because it did not allow the bottom to bake and brown. The baking sheets pans I used the first time worked the best but need to find a deeper pan. This will allow the bread to spring more during baking.