Summary

Ingredients

• 333 g sourdouh (wheat sourdouh TA 200)
• 1 teaspoon sugar
• 333 g flour (type 550)
• 5 g butter
• 10 g salt
• 110 g water, cold

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Instructions

1. Mix the wheat sourdough with the sugar the evening before (around 9 p.m.) and let stand covered for about 20 minutes. Then add the remaining ingredients and knead into a smooth dough.
2. After the dough has rested for 15 minutes, form 8 rolls out of the dough and place on a baking sheet lined with baking paper. Briefly spray the rolls with water again and then cover with an upturned baking sheet (drip pan). Let rise at approx. 17 ° C room temperature until 8 a.m. Make a cut just before baking.
3. Bake in a preheated oven at 210 ° C with plenty of steam for 20 minutes.