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Belgian Pistolets / Bread Rolls / Final Experimentation

Official Belmerlion Website: https://www.belmerlion.com Facebook Page:   / belmerlion   Instagram:   / belmerlion   Youtube channel:    / @michaellim   Associated with Bonding In The Kitchen:    / @bondinginthekitchen3476   My new channel for animal lovers. Belmerlion Pet Crafts:    / @belmerlionpetcrafts6487   Sponge Cakes Recipes Vanilla Sponge Cake:    • Vanilla Sponge Cake   Vanilla Sponge Cake:    • Vanilla Sponge Cake / No Baking Powde...   Orange Sponge Cake:    • Orange Sponge Cake   Lemon Sponge Cake:    • Lemon Sponge Cake   Chocolate Sponge Cake:    • Chocolate Sponge Cake   Green Tea Sponge Cake:    • Green Tea Sponge Cake / Matcha Sponge...   Belmerlion Sponge Cake:    • Belmerlion Sponge Cake / New Sponge R...   Belgian Pistolet / Bread Rolls 500 gr. All purpose Flour 35 gr. Bread Improver 11 gr. Instant Yeast 280 gr. Water (room temperature) 6 gr. Salt Other Recipes You May Like: Chocolate JCC:    • Chocolate Japanese Cheese Cake / Mich...   Brioche:    • Brioche / Updated!   Vanilla Chiffon Cake:    • Vanilla Chiffon Cake   White Chocolate Butter Cream:    • White Chocolate Butter Cream   Vanilla Sponge Cake:    • Vanilla Sponge Cake / No Baking Powde...   Peanut Cinnamon Cookies:    • Peanut Cinnamon Cookies   Mango Cake:    • Mango Cake / Gluten Free Recipe   Mint & Lime Cheese Cake:    • No Bake Mint & Lime Cheese Cake With ...   Japanese Souffle Pancake:    • Japanese Souffle Pancake   MUSIC Echo by Broken Elegance & Nomyn   / brokenelegance   Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: https://bit.ly/_echo Music promoted by Audio Library    • Echo – Broken Elegance (No Copyright ...   Happy by MBB   / mbbofficial   Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0 Free Download / Stream: https://bit.ly/Happy-MBB Music promoted by Audio Library    • Happy – MBB (No Copyright Music)   Just for your information, I am using dry instant yeast. If you are going to use fresh yeast, please add the salt last after you combine the rest of the ingredients. As for proofing the dough, you can proof it in room temperature, it just take longer to rise that is all. Happy baking. 😊