Portuguese Hard Rolls (one day method)

Courtesy of Mary Edwards

1-cup hot water
1 tsp. Dry active yeast
1 tsp malt powder or sugar
2 lb ‘s 8 oz bread flour (8 cups)
2 tbsp Kosher salt (if using regular salt use 1 tbsp)
2 cups cold water
oil spray
coarse cornmeal

Add hot water, malt powder and yeast to mixing bowl. Allow to proof for 10 minutes. Add additional cold water, flour, and salt. And mix on medium speed for eight minutes. Place dough in oiled plastic container and allow to rise until it has doubled in size. Punch the dough down and allow to rise again.

When the dough has risen to double its size preheat the oven to 500 degrees (1 use a stone in the oven and a cast iron skillet for the water which I also preheat in the oven) for 45 minutes.

Dust the counter with flour and transfer the dough to the floured counter. Divide dough in half, then in thirds and finally in four pieces. Form dough into a ball. Dust the peel with coarse cornmeal and place the balls of dough on the peel, cover with a towel. Let the dough rise as the oven preheats.

Score the dough with a serrated knife just before baking.

Transfer the bread to the prheated oven. Add 1 cup on hot water to the cast iron skillet after you have put the bread on the stone then spritz the walls of the oven with water and again about 3 minutes into baking. Turn the oven down to 450 degrees at this time. Allow bread to bake for a total of 18 minutes. The internal temperature should be above 205°. Best to check with an instant-read thermometer. Remove from oven and let cool on a rack.