Summary

Ingredients

• 300 g wheat flour, type 405
• 200 g wheat flour, type 1050
• 200 g sourdouh, wheat sourdouh (prepared on rye ST-Anstellut)
• 180 ml water, warm
• some olive oil
• 1 ½ teaspoon salt
• Rosemary, chopped or thyme
• a little salt (fleur de sel) for sprinkling

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Instructions

1. Mix the sourdough the day before. You can either use an existing wheat sourdough approach or a small amount of rye sourdough.
2. Mix this with 100 g wheat flour and 100 ml warm water and let ferment warm overnight.
3. Mix the resulting amount, almost exactly 200 g, with the rest of the water, the types of flour and the salt, leave to rest for 30 minutes, then knead again.
4. Roll out 1.5 cm thick and cut into rectangles (I usually get 12 pieces). Let these rise for another 2 hours until they have grown visibly. Brush with olive oil and sprinkle with finely chopped rosemary and a little fleur de sel. Bake at 230 ° (preheated) for 15 minutes (hot air).
5. The rolls rise very airily, become crispy (even without steaming) and taste delicious.
6. You have been a best seller with us for years. They are ideal as a side roll for grilled dishes or a cheese platter.