How to Make French Baguette Rolls with Sourdough

Crispy mini baguettes with the perfect crust – sounds good, doesn’t it? But getting up early just to mix the dough and waiting ages for the right moment to bake sounds anything but good! Fortunately, this is not at all necessary for this recipe for crispy baguette rolls with sourdough and poolish. I can prepare the dough the day before and allow it to rest overnight. The next morning, all you have to do is shape and bake them.

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The secret ingredients for irresistibly aromatic baguette rolls with sourdough

A combination of poolish and sourdough ensures the perfect crumb. Poolish is a pre-dough that consists of water, flour and yeast and ferments overnight at room temperature. The use of poolish makes the dough more flavourful and the crust crispier. However, the flavour fades after a few hours.

This recipe for mini baguette rolls contains wholegrain flour and sourdough, is simple, stress-free and incredibly tasty. Try it and check out the irresistible flavour and perfect crust!

This is how the crispy baguette rolls are made.

What you need to bake baguette rolls yourself

  • Water, cold in summer and lukewarm in winter.
  • Yeast for your poolish.
  • Wheat flour, brown flour or type 1050.
  • Wholegrain wheat flour: I prefer to grind my wholegrain flours myself. Freshly ground flours have more flavour and more nutrients than supermarket flours. However, they do not keep for long and should always be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour.
  • Stiff starter (approx. 60% hydration) and liquid starter (approx. 90% hydration).
  • Salt for the flavour.

In three steps: How to make the sourdough baguette rolls

  1. Mix the poolish and allow to rest overnight in the fridge. Mix all the ingredients to form a dough and allow to rest.
  2. Shape the small baguettes and allow to rest for an hour.
  3. Preheat the oven and bake the baguette rolls until crispy.

Helpful tools – My recommendations

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  • A grain mill* for freshly ground wholemeal flour.
  • A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
  • A kitchen scale*.
  • With this sharp baker’s knife*, you can make precise cuts in your bread and get creative with intricate scoring patterns.
  • You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
  • A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
  • Baking steel* to make your bread, rolls and pizza nice and crispy.
  • When baking bread in a Dutch oven*, you can do without baking steel and a steam tray because the Dutch oven has the perfect climate.
  • A cooling rack* for bread, rolls and waffles.
  • A sharp bread knife*.
  • A stainless steel toaster* for slices of bread, toast and rolls.

You can find more product recommendations here.

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Recipe: How to Make French Baguette Rolls with Sourdough

Crispy little baguettes with the perfect crust – sounds good, doesn’t it? But getting up early just to mix the dough and waiting ages for the right moment to bake sounds anything but good! Fortunately, this is not at all necessary for this recipe for crispy baguette rolls with sourdough and poolish. I can prepare the dough the day before and allow it to rest overnight. The next morning, all you have to do is shape and bake them.
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 day
Total Time 1 hour
Course Baguette Rolls, mini baguettes, sourdough buns, sunday bread rolls
Cuisine french
Servings 20 Bread rolls

Ingredients
  

Poolish

  • 300 g water
  • 300 g wheat flour
  • 1 g yeast

Dough

  • 600 g wheat flour
  • 100 g wholegrain wheat flour
  • 400 g water
  • 100 g stiff starter approx. 60% hydration
  • 100 g liquid starter approx. 90% hydration
  • 2 tsp. salt

Instructions
 

Day 1

  • Mix the poolish and allow to rest in the fridge for 12 to 20 hours

Day 2

  • For the dough, mix together the water, flour, starter, salt and poolish
  • Allow the dough to rest for two hours at room temperature. Stretch and fold once after 30 minutes.

Day 3

  • Place the dough in the fridge for 12 to 48 hours
  • Divide the dough into about 20 equal parts using a dough scraper*. Shape the rolls into rounds and leave to relax briefly.
    So werden die Mini Baguettes geformt
  • Then carefully pull the dough pieces and roll them up under tension so that the ends of the small baguettes are pointed.
  • Place the baguette rolls on a floured linen cloth and allow to rest for an hour.
    Die Baguette-Brötchen ruhen in einem Tuch
  • Preheat the oven to 230 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones* and a bread baking stone*.
  • Bake the rolls for 10 minutes with steam and 10 minutes without steam until crispy.
    Knusprige Baguette-Brötchen
Keyword easy, no kneading, overnight, whole grain

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Bake your own crispy baguette rolls - with poolish and sourdough

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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