Rolls, Especially Crispy

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 12 hrs 40 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the pre-dough:

  • 900 g wheat flour type 550
  • 15 g yeast
  • 800 ml water, cold

For the main dough:

  • 900 g spelled flour type 630
  • 15 g yeast
  • 35 g salt
  • 30 g bakin malt
  • 400 ml water, cold to warm, depending on the weather
Rolls, Especially Crispy
Rolls, Especially Crispy

Instructions

  1. Make a pre-dough with wheat flour, cold water and yeast, knead it for about 5 minutes and then cover it and let it rest for 12-15 hours.
  2. Add the ingredients for the main dough to the pre-dough and knead everything by hand for about 10 minutes. Then rest the dough for approx. 30 minutes (weighed in 2 parts of 1,570 g each).
  3. Divide the first part into pieces weighing approx. 60 - 68 g, “clink” them (grind), let them rest briefly, shape them and then let them rise. Work up the second part after approx. 30 minutes.
  4. The oven temperature should be 260 ° above and 240 ° below, but this depends on the oven.
  5. Total baking time approx. 25 min.
  6. Note: Wet the tray with the rolls well with water from the neutral flower sprayer, put it in the oven and then do not spray again.

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