Put the bread flour in a large bowl. No need to sift it.
Put in the yeast.
Use a pastry blender to mix them both together well.
Add the salt, and mix in with the pastry blender. I perform these steps on the scale.
Add the water and mix it in with the pastry blender.
When the dough is more or less mixed, gather up into a ball and take it out onto a work surface. Keep hitting the dough on the work surface and folding it until the dough is smooth (about 10 minutes).
When the dough is smooth, round it off so that the surface is taut, and place in a bowl with the seam side down.
Cover with plastic film or a lid, place in the oven (no need to heat it), and leave to rise for 60 minutes.
When the dough has doubled in bulk, take it out with a pastry blender. Spread it out with your hands until you can feel the flour.
Push down the dough lightly to deflate. Divide into 12 portions with a pastry scraper, and form each portion into a ball.
Line a baking sheet with kitchen parchment paper. Put the rolls on top with the seam side down, and leave to rise in the oven for 60 minutes.
When the dough has risen up, dust with bread flour using a tea strainer. Make a crisscross cut in the top of each roll using kitchen scissors. You don't have to make the cut. Bake for 20 minutes in a preheated 250°C
When the rolls are a nice golden brown they are done. Please adjust the baking time to your oven.
If you use Lys d'Or brand medium-strength (all-purpose) flour, it really bakes up like French bread.
The ones that aren't slashed on top have chocolate chips baked in. The chocolate inside is like this.
Story Behind this Recipe
For bread that you eat every morning, a recipe that is easy to memorize is the best! This is baked at a high temperature, so they have a texture like french baguettes. They are delicious with fruit jam or honey.
When making cuts into risen bread, work quickly and gently. If you touch the dough too much it will deflate and become flat. If you are worried, you don't have to make cuts in the dough.