Crumble the yeast into small pieces and place in a bowl, add salt, water and flour. Mix everything together and knead into a dough until it is elastic.
Cover and let rest in a warm place (approx. 25 degrees) for 30 minutes.
Briefly knead the dough again with the balls of your hands on a worktop sprinkled with flour. Divide the dough in half and cut one section into four small pieces using the dough card.
Now grind bread and rolls, ie shape them. To do this, roll the four small dough balls with your hands in a circular motion over the worktop until tension is created on the surface, while the rotating movement creates a kind of spiral on the underside.
Now shape the second large half of the dough into a bread and place with the stretched surface facing down in a proofing basket or loaf pan and cover again in a warm place for 30 minutes.
After half an hour, turn the bread dough out onto a baking sheet and cut into the rolls.
Preheat the oven to 220 degrees and then bake the rolls for about 20 minutes and the bread for about 30 minutes at 200 ° C top / bottom heat until golden yellow.
Then cover with a cloth and let it evaporate on a grid.
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