Summary

Ingredients

For the dough: (pre-dough)

• 3 g yeast, fresh
• 125 g wheat flour, type 550
• 140 ml water, cold

For the second dough: (main dough)

• 200 g wheat flour, type 550
• 200 g wheat flour, type 1050
• 5 g yeast, fresh
• 160 ml water
• 10 g salt

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Instructions

1. Mix the ingredients for the pre-dough together well and cover and leave to stand for approx. 24 hours at room temperature. The longer the better.
2. Knead the ingredients for the main dough (except for the salt) with the pre-dough to a smooth dough. Then add the salt and continue kneading for about 2 minutes until the dough is nice and elastic. Cover and let rise for 2 hours.
3. Then grind rolls from approx. 80 g pieces of dough (makes 10 rolls). Place on a tray and let rise again covered for 1 hour (I put the tray in a large plastic bag). Dust the baked rolls well with flour, cut into them and bake in a preheated oven at 250 degrees O / U heat for 20-25 minutes. Swath vigorously at the beginning and in between.