Summary

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:

• 400 g wheat flour, 550
• 300 g wheat flour, 1050
• 100 g wheat flour (whole rain)
• 300 g water
• 250 g potato (s), cooked
• 12 g yeast
• 24 g salt
• 1 teaspoon honey

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Instructions

1. For the pre-dough mix all ingredients well and cover with cling film and leave to stand overnight (approx. 12 hours) at room temperature.
2. Put all ingredients and the pre-dough in a bowl and knead well. Cover and let rise for 1 1/2 hours.
3. 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.
4. Preheat the oven in time to 210 degrees.
5. 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.
6. Put the rolls in the oven and bake for about 20-25 minutes until golden brown.