John Myers
Ingredients for 1 servings:
- 300 g wheat flour type 550
- 200 g spelt flour type 630
- 4 g yeast, fresh
- 350 g water, cold
- 10 g salt
Instructions
Working time approx. 20 minutes; Rest time approx. 1 day 16 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 16 hours 40 minutes
Rolls with long dough rest
Knead all ingredients together (without stirring the yeast, just crumble it) and let it rest in the refrigerator (covered in a bowl) for at least 40 hours. On baking day, preheat oven to 250°C and cut 8 equal-sized pieces of dough from the dough. Carefully shape them into long rolls. Do not knead any more, otherwise the long proving will be in vain. Place the shaped rolls on a baking tray, preferably a perforated tray or baguette tray, lightly flour them and score them. Now place them in the oven, spray a little water into the oven and bake the rolls for 8 minutes at 250°C (top/bottom heat). Then turn the heat down to 220°C and bake for 10-12 minutes until they are nicely browned.
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