Summary

Ingredients

For the dough: (pre-dough)

• 150 g wheat flour, type 550
• 150 g water
• 10 g yeast
• 50 g buckwheat rains for the stock and
• 50 g boilin water

For the dough: pre-dough and stock

Moreover:

• 350 g wheat flour, type 1050
• 200 g water
• 5 g bakin malt
• 10 g salt

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Instructions

1. Mix the ingredients for the pre-dough and cover well and let rise for 1 hour and 40 minutes at room temperature.
2. For the broth, pour the boiling water over the buckwheat and leave to stand for 1 hour and 40 minutes.
3. Now knead all the ingredients for the dough in the food processor in 7 minutes on level 2 (the dough is relatively moist!). Let rise for 40 minutes, using the stretch and fold method every 10 minutes.
4. Now weigh out 12 dough pieces of approx. 81 g and shape them into any shape. Let it cook for 30 minutes. Now place the dough pieces with plenty of steam in the oven preheated to 250 ° (top / bottom heat) and bake for 10 minutes. Lower the temperature to 180 ° and bake for another 15 minutes