Crispy and airy pistolets
- 15 minutes
-
20 minutes
- 1 hours 20 minutes
Ingredients
For 16 bread(s)
-
500 g
-
220 g
cold water
-
5
icecubes
-
30 g
fresh yeast
-
30 g
unsalted butter (in cubes)
-
17 g
bread improver
-
8 g
salt
Flour for a white bread
The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.
This flour is a careful blend of fine wheat for a soft, beautiful and white crumb texture. Nice and light and flavourful.
Preparation
- Place the ice cubes in a cup and pour over cold water until you get a total of 300 g. Let everything sit until all the ice has melted.
- Place all ingredients in a mixing bowl of a stand mixer. Make sure that the salt and yeast do not come into direct contact with each other. Add the ice water to the bowl.
- Knead the dough for 5 minutes with the dough hook of the stand mixer on low speed. Check that all ingredients are well mixed and incorporated into the dough and knead again for 5 minutes at a slightly higher speed (speed 2).
- Cover the dough with cling film and let it rest for 20 minutes.
- Remove the dough from the bowl, flatten it to remove all the air, and divide into 16 balls of 53 gram.
- Roll up the dough balls and place on a baking tray lined with baking paper. If you want individual pistolets, place them at least 7 cm apart. If you want to form a figure, place them no more than 4 cm apart.
- Cover with cling film or a kitchen towel and let rise at room temperature for 60 minutes.
- Preheat the oven to 240°C. Spray the pistolets with water, place in the oven and add steam. You can read how to do this in the tip. Reduce the temperature to 200°C and bake for 15-20 minutes.
- Insert a wooden spoon between the oven door (make sure the oven does not turn off) after 12 minutes. This allows the steam to dissipate.
- Remove from the oven and let cool immediately on a rack.
Tip!
Do you want an even crispier crust? Then let a small stone bowl with some pebbles in it heat up in the oven. When baking, carefully pour 50 ml of water onto the stones. Be careful, because steam is released immediately.
Do you want to make tiger pistols? Then brush the rolls with tiger paste after rolling up and before the last rising. In the recipe for our six-grain tiger bread you will discover how to make it: https://www.soubry.be/en/consumers/recipes/flour/six-grain-tiger-bread
