Steam Combi Recipe: Hands-off Super Crusty Bread Rolls

For bread to hold a good shape it needs structure and the  proteins need to connect to form the gluten strands which will hold the bread together . There are two ways you can assist the proteins to form the necessary structure. One is kneading. The other is time.  By leaving the dough to prove for a long period we can also achieve a bread with a good structure. The added benefit that a long rise or fermentation time results in a much tastier bread.
These rolls use the time method and so there is no kneading required making it pretty much a hands off affair.
Adding steam to the very hot oven temperature results in a super crispy crust.

METHOD

1. Place all ingredients in a bowl and stir to mix to a slurry. (The end of a wooden spoon works well for this)
2. Cover and leave at room temperature for 4 hours.
3. After an hour with the dough still in the bowl, pull the edges of the dough up and fold it over itself to redistribute and ensure an even temperature through the dough, then replace the cover and leave for the remaining 3 hours.)
4. The dough should be well risen and show bubbles on the top when it is ready to shape.
5. Liberally flour a board and carefully remove the dough from the bowl onto the board, being careful to retain as much of the “puff” as possible.
   Lightly push into a long rectangle shape. The dough will be quite soft and a bit sticky but you should be able to softly shape it.
6. Create a log SHAPE by pulling the bottom of the long edge up toward the centre of the rectangle and then pull the top edge down to cover the rest of the log and lightly press to seal
7. Roll the log over so the seam is on the bottom.
8. With a sharp knife, cut the log in half, then each half in half and in half again to make 8 more or less evenly sized pieces and carefully slide each off onto a baking paper lined baking tray that you have sprinkled with flour  Sprinkle more flour over the rolls.
9. Lightly cover with a teatowel andleave to rest for 20 minutes at room temperature.
10. After 20 minutes set your oven to 220c Bottom Heat+ Fan Forced (Bakers function) with added steam (In Asko choose Bottom heat +Hot Air and add a burst of steam from the plus+ menu when you add the bread to the oven)
11. When oven is up to temperature add bread to the bottom shelf position in the oven and cook for 20-25 minutes or until bread is risen, golden brown and crispy.