Put the flour in a kneading bowl and make a well in the middle. Pour the yeast, salt and 5 tablespoons of warm water into the well and stir carefully with a teaspoon. Cover the kneading bowl in the oven for about 20 minutes.
Now add the rest of the water and the baking malt and knead for at least 5 minutes to form a medium-firm dough. The dough should be between 26 and 27 ° C. Cover the kneading bowl in the oven again and let the dough rise for 30 minutes.
After the rest period, place the dough on a floured worktop, knead it briefly and fold it up so that the carbon dioxide can escape.
Preheat the oven to 210 ° C and, if possible, use a water bath, e.g., in the drip tray.
Because roll out or beat the dough on the floured worktop to a size of approx. 35 x 63 cm. Flour this sheet of dough thinly and divide it into large pieces of dough. (E.g. 7 x 7 cm. Then there are 10-15 rolls). It is best to cut it up with a pizza roller, spatula or knife. Place the rolls on a baking sheet and cover with a cloth.
When the oven has heated up, cut the rolls 2-3 times and spray them with water. Place the bread roll in the oven with the steam bath and spray again with the spray bottle.
Let it run for 2 minutes with top / bottom heat, then switch to circulating air. Baking time approx. 20 minutes.
Ingredients
Print Recipe
Pin Recipe