Summary

Ingredients

For the pre-dough:

• 150 g wheat flour type 550
• 15 g rye flour type 10
• 165 g water
• 1 ½ g fresh yeast

For the main dough:

• Pre-dough
• 300 g wheat flour type 550
• 35 g rye flour type 1150
• 135 g water
• 3 g fresh yeast
• 10 g salt
• 10 g butter, soft
• 0.5 teaspoon ½ malt extract

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Instructions

1. For the pre-dough, knead all the ingredients together well and let it start at room temperature for 2 hours. Put in a sealable bowl or plastic box and let rise in the refrigerator for 24 hours.
2. The next day, for the main dough, knead all the ingredients, including the pre-dough, in the food processor with the spiral mixer in 15 minutes on the second stage to form an elastic dough. Fold it once and put it back in a sealable bowl. Let rise in the refrigerator for another 24 hours.
3. Now take the bowl out of the refrigerator and let the dough acclimate for about 30 minutes at room temperature.
4. Then divide the dough into 9 equal pieces (approx. 90 g) and work them into long rolls. Cut deeply into the top and only lightly dust the cut surfaces with rye flour. Let rise with the cut surface facing down for about 1 hour in baker`s linen (if necessary a well floured kitchen towel is also possible).
5. Preheat the oven to 230 ° top / bottom heat.
6. When the cooking is complete, place the rolls on a baking stone with the cut surface facing up and slide in with plenty of steam. After 10 minutes, open the oven briefly to let off the steam. Bake for another 8 - 10 minutes at the same temperature to the end.