Method

• Weigh out 350g flour and 7g salt into the mixing bowl
• Weigh out 225g warm water into a 2 cup liquid measuring cup
  • Measure out the 9g yeast, 15g sugar, 20g oil into the water
• Mix with a dough hook on low speed until combined
• Mix on high speed for ~6 more minutes
  • the dough should not tear when given a hard tug
• Let sit covered for 90 minutes
  • Optionally perform a strength building fold after 30 minutes
• Transfer to a floured work surface and divide into 2 300g portions (or 4 150g portions)
• Preshape the portions into balls
• Cover with a towel and let rest for 15 minutes
• Shape each portion like a baguette:
  • Flip ball onto it's back
  • Pull out dough and flatten to a wide rectangle
  • Working from the bottom, roll the dough into a tight cylinder
  • Roll out cylinder so it to get as long as you like
  • Apply more pressure at the ends to taper them
  • Transfer to a sheet tray lined with parchment paper and dusted with corn meal
  • Flatten out the rolls slightly to make a better sandwich shape
• Cover with another sheet tray and let proof for 30-45 minutes
• Score each roll
• Spray lightly with water
• Bake at 375F for ~ 30 minutes