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
Print Recipe
Pin Recipe Instructions
- 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.
- 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).
- 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.
- The oven temperature should be 260 ° above and 240 ° below, but this depends on the oven.
- Total baking time approx. 25 min.
- 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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