Originally shared on the blog at my brother’s request in October 2011.


Malthouse Flour – 200g

Water – 600 ml

Dried Yeast – 2 tsp

Strong White Flour – 800g

Fat – 30g

Salt – 2 tsp

Semolina and/or white flour for dusting


1. Briefly mix 2tsp dried yeast (or 2 7g sachets is fine), 200ml water, 200g malthouse flour. Leave in the pan of the bread machine for 24-48 hours.

2. The evening before you want the bread add 800g strong white flour, 400ml water, 2 tsp salt and 30ml olive oil/butter (I don’t always add fat).

3. Start the dough programme.

4. Remove the dough and place in a bowl covered with a plate or lightly oiled clingfilm. Leave in the fridge overnight.

5. Dust a baking sheet or (even better) cold pizza stone or other stoneware sheet with a mixture of white flour and semolina. Remove the dough from the bowl and shape into 24 rolls. Place close together, but not quite touching) on the baking sheet.

6. Leave to rise at room temperature for about an hour (covered with lightly oiled clingfilm) – but might take a little longer if the dough has come straight from the fridge.

7. Preheat the oven to 220C (or 210C fan). Lightly sprinkle the rolls with semolina. Place in the oven for 13 minutes. Check colour and remove onto a cooling rack when golden brown (temperature and time may needed to be adjusted slightly for your particular oven).

If you don’t want to do the first rising overnight in the fridge then you can leave it in the maching for 2-3 hours but I do think the fridge gives a better result.