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Notice : If you are using steam trays, first put them in the cold oven and
heat them up together with the oven!
Pistolets (a small crusty bread roll)
- 900 gr flour (12 – 13% protein)
- 100 gr fine whole-wheat flour
- 0,55 l. water
- 60 gr yeast
- 17 gr salt
- 20 gr fatty substance
Method :
All raw materials on room temperature
1) Knead dough as with all bread doughs.
2) Making pistolets :
- weigh out dough parts of 540 gr.
- round the dough parts and lay with the fold downwards
- divide into 8 equal parts with a large knife
3) Round the smaller dough parts, cover and let it rise for 30 min.
4) Flatten the smaller dough parts and round again and lay, with the fold downwards,
on a non-stick baking sheet with a board beneath it.
5) Let it rise to double size.
6) Let the non-stick baking sheets glide on the stone and quickly start steaming.
7) Baking in the oven on 230°, and after 7 min. set the knob on 50° and open
the steam vent(s).
8) After 15 min. pull out the pistolets.
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