Breads
Ivorian-Style Baguette Rolls (Pain Ivoirien)
Ingredients
- 500 g (4 cups) bread flour
- 10 g (2 tsp) salt
- 7 g (2 1/4 tsp) instant yeast
- 320 ml (1 1/3 cups) warm water
- 1 tsp sugar
Method
- Dissolve yeast and sugar in warm water and let sit 5 minutes until foamy.
- Combine flour and salt in a bowl, then mix in the yeast mixture to form a dough.
- Knead for 10 minutes until smooth and elastic, then let rise covered for 1 hour until doubled.
- Shape into small baguette-style rolls, place on a tray, and let rise 30 more minutes.
- Score the tops and bake at 220C (425F) for 18-20 minutes until golden and crusty.
Introduction: A legacy of French colonial influence, small crusty baguette-style rolls are a daily staple across Ivory Coast, sold fresh each morning from local bakeries.
Cultural Background: A legacy of French colonial influence, small crusty baguette-style rolls are a daily staple across Ivory Coast, sold fresh each morning from local bakeries.
Tips: A hot oven with a pan of water underneath helps create a crisp, bakery-style crust. Don't skip the second rise – it's key to a light, airy interior.
Variations: Add a sprinkle of sesame seeds before baking for a variation on the classic.
Storage: Store at room temperature in a paper bag for up to 1 day; freezes well for up to 1 month.
Reheating: Reheat in a 180C (350F) oven for 5 minutes to restore crustiness; avoid microwaving, which makes it chewy.
Nutrition: Approx. per serving: 180 kcal, 6 g protein, 36 g carbohydrate, 1 g fat
FAQs:
Q: Why is French-style bread common in Ivory Coast?
A: It reflects the country's history as a former French colony, and baguette-style bread has since become a deeply rooted daily staple.
Q: Can I make the dough ahead of time?
A: Yes, the dough can be refrigerated overnight after the first rise for a slower, more flavorful ferment.
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