Fine, crispy rolls

Ingredients for 1 servings:

• 155 g flour
• 125 ml water, cold
• 3 g yeast, fresh
• 525 g flour
• 350 ml water, lukewarm
• 1 ½ tsp salt
• 8 g yeast, fresh
• 1 large egg(s), the egg white
• 125 ml water, cold

Instructions

Working time approx. 20 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 25 minutes; Total time approx. 20 hours 45 minutes

little yeast, longer rest periods

For the pre-dough, place the flour in a small bowl. Dissolve the yeast in the water and add it to the flour. Mix everything well, cover, and let stand overnight at room temperature. Then place the flour in a bowl, mix with the salt. Dissolve the yeast in the water, add it to the flour along with the pre-dough, and knead into a dough. This dough will be somewhat soft and sticky. Do not add any extra flour at this point. Cover it with a damp cloth and let it rise at room temperature for three hours. Every hour, knead the dough briefly with a floured hand. In the meantime, line a baking sheet with baking paper. Place the dough on a lightly floured surface and knead briefly. If necessary, add a little more flour. Just enough to make the dough easy to handle. In my case, the instructions are so accurate that this is not necessary. Divide the dough into eight equal pieces. Roll the dough pieces into rounds and place them on the prepared baking sheet. Then cover with foil and let rise for about 1 hour. The dough pieces should have increased in volume during this time, but not doubled in size. You have to check this, as it also depends on the room temperature. Then place the covered dough pieces on the baking sheet in the refrigerator for about 2-3 hours. During this time they will flatten a little, but will rise again later in the oven. Towards the end of this resting period, preheat the oven to 220°C and whisk the egg white with the water. Take the dough pieces out of the refrigerator and brush them with this mixture. Make a small cut in the middle of each one with a sharp knife. Now bake in the oven for 25-30 minutes until golden brown. Remove from the oven and let cool completely on a wire rack.