Potato Knobs

Summary

Prep Time	40 mins
Cook Time	20 mins
Total Time	16 hrs
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: (pre-dough)

100 g wheat flour, 550
150 g whole wheat flour
250 g water
2 g yeast

For the dough:

Instructions

For the pre-dough mix all ingredients well and cover with cling film and leave to stand overnight (approx. 12 hours) at room temperature.
Put all ingredients and the pre-dough in a bowl and knead well. Cover and let rise for 1 1/2 hours.
Place the dough on the floured work surface and divide into 18-24 parts. Grind each to a roll and place on the tray, cover and let rise for another 1 1/2 hours.
Preheat the oven in time to 210 degrees.
Dissolve 1 tablespoon of salt in a little warm water (approx. 1/2 cup). Brush the rolls generously with the salted water. If you want, you can cut it a little. But actually the Knauzen is supposed to tear in a rustic way through the kiln shoot, so it is not cut.
Put the rolls in the oven and bake for about 20-25 minutes until golden brown.

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