We love baguette rolls! Due to the special way of folding, these cute rustic baguette rolls look like little boats!
So if you are looking for something special and different for your breakfast this weekend, here is our new recipe. Just for you 🙂
We hope you enjoy them as much as we did!
Things to know before you start
Time Schedule
| Steps | Work time | Waiting time |
| Levain | ~5 minutes | 12 hours |
| Poolish | ~5 minutes | 12 hours |
| Autolyse | ~5 minutes | 12 hours |
| Mix | ~20 minutes | – |
| Bulk Fermentation, Stretch & Fold | ~5 minutes | 2 hours |
| Shape | ~20 minutes | – |
| Proof | – | 60 minutes |
| Bake | ~5 minutes | 20 minutes |
| Cool | – | 10-15 minutes |
These delicious breakfast rolls will be on the table in under 21 hours.
Tip: Don’t forget to do the first 3 steps all at the same time.
Total ingredients
| Weight | Ingredient |
| 5 g | Sourdough starter – Preferably from whole wheat flour |
| 475 g | All-purpose flour |
| 25 g | Light rye flour |
| 10 g | Salt |
| 5,1 g | Yeast – Fresh |
| 10 g | Butter |
| 15 g | Honey |
| 300 g | Water |
You will have a dough of about 845,1 g in total suitable for about 9 baguette rolls.
Difficulty
A simple recipe for rustic baguette rolls with a lot of taste.
Baking tools
A bakers couche can come in pretty handy during the proofing phase. You can find a good one in our should have baking tools overview.
Steps
1. Levain
| Weight | Ingredient |
| 5 g | Sourdough starter – Preferably from whole wheat flour |
| 50 g | All-purpose flour |
| 50 g | Water – 50°C (122°F) |
- Mix all ingredients thoroughly together
- Store sealed for 12 hours at 20-22°C (68-71,6°F)
2. Poolish
| Weight | Ingredient |
| 100 g | Water – Cold |
| 0,1 g | Yeast – Fresh |
| 100 g | All-purpose flour |
- Mix all ingredients thoroughly together
- Store sealed for 12 hours at 20-22°C (68-71,6°F)
3. Autolyse
| Weight | Ingredient |
| 250 g | All-purpose flour |
| 150 g | Water – Cold |
- Mix all ingredients thoroughly together
- Store sealed for 12 hours at 16-18°C (60,8-64,4°F)
4. Mix
| Weight | Ingredient |
| – | Levain |
| – | Poolish |
| – | Autolyse |
| 75 g | All-purpose flour |
| 25 g | Light rye flour |
| 10 g | Salt |
| 5 g | Yeast – Fresh |
| 15 g | Honey |
| 10 g | Butter |
- Mix all of the mentioned ingredients together in a stand mixer for 6 minutes on speed one
- The dough should be elastic and smooth
5. Bulk Fermentation, Stretch & Fold
- Cover the dough and let it rest for a total of 2 hours at 20-22°C (68-71,6°F)
- During that time stretch & fold the dough every 30 minutes (2 times in total) and after the 2nd time let it ferment further for 60 minutes until 2 hours in total are reached
- After each stretch and fold put it back to the bowl and cover it again so it doesn’t dry out
6. Shape
- Unfold your bakers couche and coat it with a good portion of flour
- If you don’t have a bakers couche you can use a clean kitchen towel
- Short guide on how to get the whole dough into rustig baguette rolls:
- Divide the dough into 18 small dough rectangles equalling each one to about 47 g
- Place one of the dough rectangles on a very lightly floured surface
- Place the second dough rectangle on top of it
- Add a bit flour on top
- Press the dough down lengthwise
- Place both of your hands in the middle of the dough
- Slightly roll your hands back and forth on the surface and simultaneously moving your left hand to the left and your right hand to the right creating a cone that tapers at the end
- Place it seam-side down on the bakers couche
- Repeat the process for all dough rectangles until you got 9 baguette rolls
7. Proof
- You should have already placed your soon to be baguettes seam-side up on the floured bakers couche
- Cover them with the other half of the bakers couche or a second bakers couche / kitchen towel
- Let them proof for 60 minutes
- Info: Most probably you won’t be able to bake all 9 bguettes at once. We for example baked the first ones after proofing them for 50 minutes and the second batch after 70 minutes
- On the left you can see the dough before proofing and on the right after proofing:
8. Bake
- Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
- Cover a pizza peel with parchment paper
- Gently place your baguette rolls seam-side up onto it
- Put the baguette rolls in the oven, create steam and bake for 20 minutes
- After 10 minutes lower the temperature to 230°C (446°F), let the steam out by opening the oven door for ~45 seconds and close it again
9. Cool
- Let your rustic baguette rolls cool for 10 to 15 minutes on some kind of grid
Conclusion
Crust
These little boats are super crunchy. We put a bit of flour on top which is a nice addition to the crunchiness.
Crumb
The pores are big and uneven. The crumb has a slightly sour taste and is nicely soft.
Taste
The baguette rolls have a very full taste. Apart from their nice look and their crunchiness, the rolls don’t only taste good when they come out of the oven. We put them into the oven the next day and there was no loss in the taste. It was the same as they day they were baked.
Goes good with
Basically everything! Whether it is something sweet or hearty, those little rustic baguette rolls are allrounders. The “peaks” of the rolls are perfectly for dipping them into egg yolk! It’s so tasty! If you are not into eggs, you can also use them for dipping into marmalade or honey. You will not lose a single drop of your delicious breakfast.
Credits
This recipe was inspired by Raurisrustis.
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