Summary

Ingredients

• 250 g wheat flour, type 550
• 250 g wheat flour, type 812 (or 550)
• 100 g sourdouh (Robert wheat sourdouh, TA 300)
• 11 g salt
• 270 ml water
• 5 g yeast, fresh

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Instructions

1. In the evening:
2. Put all ingredients in a mixing bowl and use the dough hook of the food processor to work into a homogeneous smooth dough in approx. 15 minutes.
3. Oil a large container and pour the batter into it.
4. Cover and let rise in the refrigerator at 5 ° C for about 12 hours.
5. The next morning:
6. Take the jar with the batter out of the refrigerator and let it acclimate for one to two hours at room temperature.
7. Then divide the dough into approx. 8 equal portions and grind round. Let rise for another 30 minutes, keeping a little moist.
8. Meanwhile preheat the oven to 220 degrees. Cut deeply into the rolls and put them in the oven. Bake for about 20-25 minutes, at the beginning spray vigorously water on the side walls of the oven with a flower sprayer. If necessary, reset to 200 degrees.
9. If you spray the rolls with water again shortly before the end of baking, they will get a nice shine.
10. You can also prepare the whole dough in the morning, then all ingredients should be lukewarm and the yeast addition should be increased to 10 grams. Let the dough rise in the warm for 1 hour, form the bun and proceed as mentioned above.