Summary

Ingredients

• 600 g flour, type 405
• 1 teaspoon malt, or instant malt coffee
• 400 g milk
• 21 g yeast, fresh
• 1 teaspoon sugar
• 12 g salt
• 10 g mararine
• 2 tablespoon mashed potato powder
• Flour, for the work surface

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Instructions

1. Dissolve the yeast with the sugar in cold milk while stirring, add to the remaining ingredients in a bowl and create a batter. Cover and let rest at room temperature for 30 minutes.
2. Put some flour on the surface and form a roll from the dough with floured hands. Separate 9 parts with the dough scraper and grind rolls from them. I weigh the parts, but it doesn`t have to be. Place the bread roll dough on a plate or a suitable plate and cover it with cling film or a plastic bag in the refrigerator.
3. After 8-10 hours, place the dough pieces on a baking sheet, brush with wet hands and preheat the oven to 200 degrees. Immediately swirl with half a coffee cup of water after inserting it. Bake for about 30 minutes depending on the degree of browning.