Khobz el Fino

Ingredients

Equipment Needed

• •Large mixing bowl
• •Baking tray or baking stone
• •Sharp blade or lame
• •Clean kitchen cloth

Instructions

1. 1

   Wake the dough

   Mix the fino flour, bread flour, yeast, sugar, and salt in a wide bowl. Add the oil and most of the warm water, then bring everything together with your hand until no dry flour remains. Let it sit for 10 minutes before kneading. Fino flour needs that pause to drink, or you'll add too much water and chase the dough across the table.

2. 2

   Knead until supple

   Knead for 8 to 10 minutes, adding a spoonful of water only if the dough feels stiff after the rest. It should turn smooth, elastic, and softly tacky, leaving the bowl cleaner with each fold. If it tears at once, keep kneading; if it puddles, dust with a little flour and be patient.

   A stand mixer can knead it in 6 to 7 minutes on medium-low, but finish with your hands for a minute so you know the feel.
3. 3

   First rise

   Oil the bowl lightly, tuck the dough into a ball, cover it, and leave it in a warm place until doubled, about 1 hour. It should look swollen and airy, and when you press it gently, the mark should fill back slowly. This rise builds the softness that makes khobz el fino split cleanly for a sandwich.

4. 4

   Shape the rolls

   Turn the dough onto a lightly floured surface and divide it into 10 pieces. Shape each piece into a short oval roll, pulling the surface smooth and tucking the seam underneath. Set them on a parchment-lined tray with room between them, because the second rise is where they become pillowy.

5. 5

   Second rise

   Cover the rolls with a clean cloth and let them rise for 35 to 45 minutes, until puffy and light. Heat the oven to 220°C during this time, with a baking stone or heavy tray inside if you have one. In the ferran, the baker reads the heat by hand; at home, a fully heated oven gives you that quick lift before the crust sets.

6. 6

   Score and seed

   Brush the rolls gently with the beaten egg and milk, then cut one shallow line along the top of each roll with a sharp blade. Scatter sesame seeds over the glaze. The score gives the bread a place to open neatly in the oven, so it rises instead of splitting wherever it likes.

7. 7

   Bake hot

   Bake for 15 to 18 minutes, until the rolls are golden, lightly firm at the sides, and sound hollow when tapped underneath. Move them to a rack and cover with a clean cloth for 10 minutes. That covered rest keeps the crust thin and tender, the way this bread should be for filling.

Chef Tips

• •Buy fino flour that smells sweet and fresh, never dusty or bitter. Sourcing comes first; no careful kneading fixes tired flour.
• •If your kitchen is cold, let the dough rise slowly rather than forcing it near fierce heat. Yeast likes warmth, not punishment.
• •For sandwiches, cool the rolls fully before splitting so the crumb doesn't tear. For breakfast, tear one open warm and let the butter or jam find its way in.

Advance Preparation

• •Shape the rolls after the first rise, cover them well, and refrigerate overnight. In the morning, let them stand at room temperature until puffy before brushing, scoring, and baking.
• •Baked rolls keep 2 days wrapped at room temperature. Freeze any extra the same day, then warm them in a moderate oven until the crust feels fresh again.

Frequently Asked Questions

Nutrition Information

1 serving (about 105g)