Make a dough from the above ingredients. Gradually add the 650 ml of cold water, because sometimes 600 ml is enough. Let it knead for a long time (machine) until the dough has reached a smooth consistency and comes off the edge of the bowl. Cover and let rest in a cool place for about 50 minutes.
Then knead well with your hands. (Stretch and Fold). Cover and cook in a cool place for another 50 minutes. You should give the dough the necessary time and not get impatient. It`s definitely worth the wait.
Please do NOT place in the heat to speed up the process!
After cooking twice, push the dough out of the bowl onto the work surface and cut off small pieces (I weigh 60-70 g pieces). The buns fold and work; shape it round or oval. Place on a baking sheet lined with parchment paper, spray with water to prevent skin from forming and cover and let rise to the desired size in a cool place. It takes about 40 minutes. After about 20 minutes of cooking, make a cut with a sharp knife.
Preheat the oven to 220 ° C in good time and put a fireproof vessel with boiling water in it at the bottom. Before putting them in the oven, spray the rolls with water again and bake until golden brown for a maximum of 20 minutes.
Since I bake in a gas stove, I can only practice the variant with the refractory vessel with water. You can of course sweat a lot in the electric stove, which experience has shown makes these rolls even better than my copies from the gas stove.
Tip:
The wheat malt flour lets the rolls rise nicely, ensures a nice browning and a slightly malty taste.
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