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.