Summary

Ingredients

• 500 g wheat flour type 550
• 100 g sourdouh (wholemeal sourdouh), dried
• 10 g bakin malt
• 10 g salt
• 60 g olive oil
• 42 g yeast, fresh
• 160 ml buttermilk
• 160 ml whole milk, fresh
• 1 egg (s), size. L.
• 40 g suar, white

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Instructions

1. Heat the milk and buttermilk to approx. 32 ° C. Now add the yeast and sugar and let rest for 5 minutes.
2. Put all ingredients in a bowl and knead well for 10 minutes. The dough should be smooth and not sticky. If the dough is too firm after kneading for about 5 minutes, add tablespoonfuls of water while stirring. If it`s sticky, add a little flour.
3. If the dough is now nice and smooth, let it rest covered for an hour.
4. After the hour you weigh the dough and divide it into 10 equal pieces, form round balls and spread them on a baking sheet and let them rest again covered for an hour.
5. Heat the oven to 200 ° C and bake for about 15 - 20 minutes, until they are as brown as you like them.