Summary
| Prep Time | 15 mins |
| Total Time | 8 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 40) |
Ingredients
Ingredients- 1 kg flour, wheat flour type 550
- 0.5 ½ pack yeast (dry yeast)
- 600 ml cold water
- 2 teaspoons salt
- Grains and seeds
Print Recipe
Pin Recipe Instructions
- Mix 250g flour with half the yeast pack and 300ml cold water. Leave to rise overnight in the refrigerator, at least 12 hours.
- Add the remaining flour (approximately 750g), remaining water (approximately 300ml), 2 teaspoons salt, and remaining yeast to the starter. Process in a food processor for 5 minutes until combined. Transfer to a bowl and let rise in a warm place for 1 hour until roughly doubled.
- Preheat oven to 250°C (482°F). Shape the dough into long rolls and cut into 40 equal pieces. Line 2 baking sheets with parchment paper and place the rolls on them. Make shallow cuts across the top of each roll with a knife. Sprinkle with flour or grains and seeds.
- Place a bowl of water on the bottom of the oven to create steam. Bake the rolls on the middle rack for 12 minutes until golden.
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