Lately I have been eating bread mostly at breakfast time and I go really bread crazy if in the morning I don’t have any good bread in my pantry or freezer. Lucky me (and lucky you) lately I have been finding a lot of recipes for rolls or quick loaves that can give fresh bread for breakfast without a lot of effort and in a reasonable amount of time. So this is going to be the first of a series of breakfast bread recipes which I am going to test. And I am sure that I will develop myself a few recipes of this kind along the way.

The method I decided to try first has been developed by Martin Johansson, a Swedish home-baker who truly knows his stuff. This recipe uses just a pinch of yeast, no-knead and no folding, a super-hydrated dough (76% is the amount of water compared to the amount of flour), an overnight rest at room temperature, and no shaping, to give some spectacular breakfast rolls in the morning.

I adapted the original recipe, based on “strong” bread flour, adding some “weaker” all-purpose flour and a hint on whole wheat, just enough to give a beautiful rustic color to the crumb. And I actually managed to bake the first batch of these rolls (they are addictive) on the morning of a working day. This method is so simple that I consider it a perfect start for a person that has never baked bread before. To help in the process I have taken step-by-step pictures of the making.
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