Adapted from:
http://www.kingarthurflour.com/recipes/crusty-european-style-hard-rolls-recipe
Ingredients:
200g Bob fully fed. Next time 100g is sufficient
480g Bread Flour
1 cup lukewarm water
1 1/2 teaspoon salt
Method:
1
) Combine all of the ingredients and mix and knead them together. I used a mixer and knead for around 7-10 minutes
3) Allow the dough to rise, covered, for around 4 hours, gently deflating it and turning it over after each hour.
4) Turn the dough out onto a lightly greased work surface. Divide it into 9 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers.
5) Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK.
6) Cover the rolls, and refrigerate them for 2 to 3 hours. Towards the end of the rolls' chill, preheat the oven to 425°F.
7) Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash; you won't use it all up. Again, don't be discouraged if the rolls seem a bit flat; they'll pick up when the hit the oven's heat.
8) Slash a 1/4" deep cut across the top of each roll. I used an oil ceramic knife for this. Immediately put the rolls into the oven.
9) Bake the rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack. Or, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.