Roland-designs , Virginie's blog.

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Friday 18 September 2020

Petit pains

These little breads are so easy and economical to make, I've baked them several times and along with my favourite focaccia this has become my go-to recipe when I'm in a hurry and need a simple bread to accompany a meal.

Originally in French on, I translated and slightly adapted the recipe.


For 8x petit pains ( Double the recipe as needed)


-          - 500 g flour

-          - 20 g yeast

-          - 3 dl lukewarm water

-          - 1 ts salt



- Dissolve the yeast in the lukewarm water

- Mix the flour and salt, make a well and add the water/yeast.

- Knead until you have a nice, smooth dough.

- Leave the dough to rest about 30 minutes.

- Shape into small balls and place on your oven tray – Use baking paper for easy cleaning.

- Leave to rise for about an hour, or until double in size.

- Sprinkle with water and bake for about 20 minutes or until done in a 220 degrees oven.


Petit pains


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