Light brown Pistolets

The 'secret ingredient' in this recipe is rye acid sourdough powder. It gives extra flavor to the sandwiches. The powder itself has no raising power and therefore yeast must always be added to the dough.

Before kneading the dough, autolysis is first applied. You mix the flour, the rye acid sourdough powder, and water. You leave this mixture for ± 30 minutes. In that time, the water can be absorbed well by the flour and the gluten strands are already beginning to form. The kneading time can therefore be shortened slightly. Only after autolysis yeast and salt are added and the dough is kneaded.

Let's get a fable out of the way: yeast and salt are not friends but can really be added at the same time. It does not adversely affect the dough and the driving process. Read more about it here.

These sandwiches are perfectly frozen. Handy to have in stock! Let them defrost and then place them in an oven preheated to 200 °C for ± 6 minutes. The crust then becomes crunchy again.

Would you rather bake white bread rolls? Then use French flower T65 instead of the T80.

Light brown pistolets (10 pieces)

• 500 grams French wheat flour T80 or flour or Lemaire flour
• 25 grams rye acid sourdough powder 
• 5 grams instant yeast
• 9 grams salt
• 325 + 25 grams (optional) water, 20 – 25 °C

Autolysis: Mix wheat flour, rye acid dough powder, and 325 grams of water in ± 3 minutes into a rough dough. Cover the bowl (shower cap or bubble wrap) and let the mixture rest for ± 30 minutes.

Knead dough in a stand mixer/spiral cutter/bread maker: After half-time, add yeast and salt and knead the mixture into a slightly sticky dough for 6 – 10 minutes. If you dare (the dough becomes stickier), add the extra 25 grams of water in portions by the end of the kneading time. The dough is well kneaded if you can pull a fleece from it.

1st row: Grease your hands with a little sunflower oil and shape a ball of dough. Place the dough ball in a light bowl greased with sunflower oil, turning once so that all sides are covered with a little oil. Cover the bowl with bubble wrap or a shower cap and let the dough double in volume at room temperature, ± 60 minutes. The dough is good if you prick it with a finger and the hole remains visible.

Forms: Pour the dough into a lightly (rye) floured workplace and divide it into 10 equal pieces. Lightly grease your hands with sunflower oil and roll up the pieces of dough. Cover the balls with bubble wrap and let them rest for 15 minutes.

Then form pistolets (work with 1 ball at a time):

1. Sprinkle the workplace lightly with (rye) flour, turn the balls so that the bottom is located at the top.
2. Gently push the balls a little flatter to an oval (not too flat and too large).
3. Fold the bottom and top to the center, gently push the seams.
4. Then fold the bottom and top together and squeeze the seam.
5. If necessary, roll the dough a little longer, let the ends run pointedly.

Place the pistolets a few centimeters apart on a baking sheet lined with baking paper and sprinkle with a little (rye) flour. Cover with bubble wrap.

2nd row: Allow the pistolets to rise to the almost double volume at room temperature, 30 – 45 minutes. The dough is good if you push it with a finger, the impression remains visible for a while and then slowly fades back.

Preheat oven: During the 2nd row, preheat the oven to 220 °C, heat a roasting tray or a low baking tin.

Baking: Cut the pistolets with a lame or sharp knife. Slide the baking tray into the oven and pour ± 1 dl of water into the roasting tray. Close the oven door immediately. Bake the pistolets for ± 20 minutes until golden brown and cooked through. After 10 minutes, remove the roasting tray from the oven (beware: there may still be hot water in it). Allow the pistolets to cool on a wire rack.

Tip: Are you in possession of a pizza/bread baking stone? Then bake the sandwiches on top. The crust then gets better and crispier. Do not forget to preheat the oven containing the stone to 230 °C for 45 - 60 minutes. The stone must be really hot through and through. Heat the roasting tray or low tray for the last 15 minutes. Raise the pistolets on a baking paper-coated pizza scoop or chopping board. Slide the pistolets with baking paper and all onto the hot stone and pour ± 1dl of water into the roasting tray. The working method and baking time is the same as described above.