Makes 6 150g rolls.
- 380g warm (86°F) water
- 12g instant yeast
- 20g sugar
- 525g bread flour
- 12g salt
- Place all ingredients into stand mixer. Attach dough hook. Mix on high speed for 6 minutes. It’s getting close to done when it takes on a nice sheen and clears the bowl. Do tug test to ensure proper gluten development. Flip dough into medium bowl and round into taut ball. Cover, and let rest for 45 minutes.
- After 45 minutes, the dough will have grown by 50%-75%. Give the dough a strength-building fold by pulling sections of the dough over the rest with a wet hand. Do this about 4 times going around the ball of dough, then finish with a round and tuck move to get the dough into a tight ball. Let dough rest for another 30-45 minutes.
- After about 90 minutes the dough will be very puffy. Flip onto floured board, then aggressively degas the dough. Cut the dough into 6 150g pieces. Preshape: degas again, then fold sides over. Flip dough onto the folded seams and then round the ball with a medium amount of tension. Should not be super-tight. Cover balls with a damp towel and let rest for 15 minutes.
- After resting, shape: take one ball of dough and flip over so the seam is facing up. Degas once more, then roll the dough toward yourself while trying to seal in as much tension as possible. After 5-6 folds, switch to palms and begin to roll the dough outward to form a tube about 6 inches long. Keep folded seam tucked underneath at all times. If desired, moisten with wet paper towel and roll in white untoasted sesame seeds. Move to baguette pan, seed side up. Shape remaining rolls.
- Cover rolls with tea towel and proof for 45 minutes to 1 hour. They will grow by 75%-100%.
- Give each roll two scores on top with a lame.
- Spray with water to create steam in the oven.
- Bake in 400°F oven for 18-20 minutes.