Knead all ingredients together (without touching the yeast, just crumble them) and let rest in the refrigerator (covered in a bowl) for at least 40 hours.
On the baking day, heat the oven to 250 ° C and cut 8 dough pieces of equal size from the dough, carefully shape into long rolls, do not knead, otherwise the long-term cooking is free.
Place the shaped rolls on a baking sheet, preferably a perforated sheet or baguette sheet, lightly flour and cut into them. Now put in the oven, spray some water in the oven and bake the rolls for 8 minutes at 250 ° C top / bottom heat. Then turn down to 220 ° C and continue baking for 10-12 until they get a nice color.
Ingredients
Print Recipe
Pin Recipe