Summary

Ingredients

• 500g flour
• 7 g yeast, fresh
• 200 g buttermilk
• 150 g water, cold
• 10 g salt

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Instructions

1. Knead all ingredients together (do not dissolve the yeast beforehand!) And leave to rest covered in the refrigerator (for me it was around 18 hours).
2. On the day of baking, shape and grind 8 rolls from the dough and place in a floured (not watered!) Roman pot. Spray the dough pieces with a little water, flour and cut into them.
3. Place the Römertopf with lid in the cold oven on the lowest rail on a wire rack and bake the rolls at 240 ° C top / bottom heat for about 45 minutes, then remove the lid and let it brown for a few minutes.