Petit France Rolls｜Apron 

Bonjour oui exact, je ne savais plus le nom, je suis Française 😊😊. Ils sont très pratique ces petits pains

Водой вы опрыскиваете, это уже в разогретой духовке?

Défendons nos racines et ce qui vient de chez nous ! 😉

Hi, i knead the dough by speed 2 about 10minutes

Hi Apron, you are using kitchen Aid machine?

Hi, yes you can. Happy Baking

@@Apronyoutube Thanks a lot🙏🙏🙏🙏

Please check out my comment on the use of regular brands' AP flour protein content and how that can influence kneading time. Not here to hijack the recipe, just that there's others who have had issues with over the limit of kneading times. Don't want anyone to get discouraged and give up. These rolls are so delicious, they're worth the extra bit of time and effort! Happy baking and ❤ from WI, US.

Hi, yes. Happy Baking

I'm making this tomorrow, but I usually weigh the entire dough and divide it by the number of pieces I wish to make. It's the only way I know to do it because, depending on my flour, the weather, the house's internal humidity, etc., the exact final roll's weight will vary by up to 3 to 4g. And that doesn't include your home's altitude! I hope this helps. I've been baking for about 12 yrs now, just to let you know I'm not a novice. 😊 Happy baking! Bread 🍞 🥖

Same issue here

First, did your yeast foam like hers did? 2nd: if your kitchen or room is on the cool side (below 20C or ~70F) then your proof time may take longer. The doubling of the dough is what's important, not how long you leave it to proof. It may take 2 hours to double, but that's just the environment in which your dough is proofing. 3rd: What kind of bread flour are you using? I'm some countries, like El Salvador in Central America, they only sell flour w/ purposely heat damaged protein in order to bake up very delicate and light breads. Those doughs cannot be proofed more than once. The dough is made, shaped, and allowed to rise for about 30 mins, then baked in a hot (400F - 190C) oven for about 15 mins for rolls like these (though they're not nearly as dense!), and they're done! They bake hundreds of these in about 4 hrs, and sold in that time by bike going into neighborhoods with huge baskets. They're so light and airy that sometimes you'll get a roll that's only crust. 😢 No joke. Which is why I ask what kind of bread flour you're using. I learned to travel with my KA AP because that was the ONLY way I could get true bread flour cheaply. 🙄

Hi, yes you can. Happy Baking

@@Apronyoutube Thank you for responding! Its a wonderful recipe. God bless

I want to know that too. What mode (convection, both, down, up)?

Hi, yes you can. Happy Baking

Thanks

You don’t need a machine here , it’s hand knead and easy to make . I make this bread 3x a week and always comes out great . Just try it and you will be surprised at the result . Happy baking ❤

May I know have you tried French bread flour?

@@redhotcilibabe i have not, i dont think i can get this french bread flour in my country

3g

Температура 210 10 минут