Fast French Bread or Rolls

The bread was the same French bread I make almost every week, but I under baked it this time :-P I pulled it out of the oven after 28 minutes - it should have been left in maybe 4 min more.

Fast French Bread or Rolls (junquegirl)

(modified slightly from How to Cook Everything Vegetarian by Mark Bittman)

3 ½ cups all-purpose or bread flour, plus more as needed

(optional: vital wheat gluten, 1-2 teaspoons per cup of flour)

2 teaspoons salt

1 ½ teaspoons instant yeast

1 cup water, plus more as needed

1) Put the flour in the food processor, add the salt, gluten and yeast, and turn the machine on. With the machine running, pour about a cup of water through the feed tube. Process until the dough forms a ball, adding a little water at a time until it become smooth; if the dough begins sticking to the side of the bowl, you’ve added too much water. No harm done; add ¼ cup or so of flour and keep going. You’re looking for a moist, well-defined ball. The whole process should take about 30 seconds, and it will once you get good at it. If he dough is too dry, add water 1 Tbs. at a time and process for 5 or 10 seconds after each addition. If it’s too wet, ad another tablespoon or two of flour and process briefly.

2) Dump the lump of dough into a large bowl or simply remove the blade from the processor bowl and leave the dough in there. Either way, cover with a plastic bag or wrap and let sit for at least an hour at room temperature. (2-3 hrs, if you can)

3) Use a small strainer or your fingers to dust the counter with a little flour. Shape the dough as you like, into small loaves, one big one baguettes or rolls, sprinkling with flour as necessary but keeping the flour to a minimum. Preheat oven to 400 degrees while you let the loaves or rolls rest, covered with a towel. (2-3 hrs, if you can)

4) When you’re ready to bake, slash the top of each loaf once or twice with a sharp knife. If the dough has risen on a cloth, slide or turn it onto floured baking sheets or gently move it onto a lightly floured peel, plank of wood or flexible cutting board, then slide the bread directly onto a baking stone. Or you can bake on lightly oiled baking sheets, Turn heat down to 375F.

5) Bake until the crust is golden brown, cool on wire rack. [30 to 34 min]