Pistolets

🥘 Ingredients

• butter
  8 g
• dry yeast
  4 g
• flour
  400 g
• salt
  7 g
• water
  250 ml

1. 1

   Knead a dough out of flour , water , salt , dry yeast and butter .

   flour: 400 g, water: 250 ml, salt: 7 g, dry yeast: 4 g, butter: 8 g
2. 2

   Let rest until doubled in size.
3. 3

   Cut into 8 pieces, turn into little balls and make sure surface is under tention. Let rest for 20m.
4. 4

   Flatten into a circle, join opposing sides together and turn over so seam is at the bottom.
5. 5

   Let rest until doubled in size again.
6. 6

   Cut a slid with a very sharp knife or razor, and bake.
7. 7

   For finishing now, bake at 230 C with steam. Let steam escape when done rising and bake until desired colour. Total time about 18 to 20 minutes.
8. 8

   For parbaking and freezing, preheat at a high temperate (240 C) with a lot of steam, but bake at 140 to 160 C. Total time should just be enough to allow the bread to rise completely, about 95 C at the core of the bread. Bread shouldn't brown. Take out, allow to cool and freeze airtight. Do the final bake from frozen at 220 C until nice and brown.