Petites boules de pain à la main sur poolish

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast speeds up the fermentation process.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor profile.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener.

In a large bowl, combine 400g of water at room temperature and 1/2 sachet of dry yeast.

After 10 minutes, add 400g of flour T65 (or white flour) and mix roughly.

Leave the bowl at room temperature uncovered for about 10 hours.

After 10 hours, add 200g of flour (or more depending on the quality of the flour) and 10g of salt to the poolish.

Knead for 5 minutes to obtain a dough that is not too firm.

Cover with a damp cloth and refrigerate overnight.

In the morning, take the bowl out 2 hours before shaping.

Divide the dough into 15 pieces of 70g each and shape them into small balls, placing them on a baking sheet.

Let the dough balls rise for 60 minutes or more depending on the room temperature.

Score the balls with a blade.

Bake at 240°C, throwing half a glass of water into the oven (for a nice color) for 25 minutes.

Enjoy these beautiful small rolls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens