Bread rolls from Ketex

Ingredients for 1 servings:

• 900 g wheat flour (type 550)
• 100 g rye flour (type 1150)
• 680 g water
• 20 g salt
• 15 g baking malt
• 13.3 g yeast, fresh

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 7 hours; Total time approx. 1 day 8 hours

super tasty and crispy – enough for about 20 pieces

Pre-dough: 300 g wheat flour (type 550) 30 g rye flour (type 1150) 330 g water 3.3 g fresh yeast Dissolve the yeast in the water and mix well with the flour. You want a smooth mixture. Leave to stand at room temperature for 12 hours. Main dough: Pre-dough 600 g wheat flour (type 550) 70 g rye flour (type 1150) 350 g water 20 g salt 15 g baking malt 10 g fresh yeast Mix everything well and knead until the dough comes away from the bowl. Take the dough out of the bowl and fold it once. First from the top, then from the bottom, then from the right and then from the left. Then put the dough in a large bowl and put it in the fridge at 5°C for 12-16 hours. After this time, let the dough acclimatize at room temperature for approximately 60-120 minutes. Then fold it again, shape it into a ball, and weigh out approximately 85g pieces. Then shape and flatten the rolls. I then place them in a linen cloth to rise (at least 75 minutes). I then place them on a baking sheet lined with nonstick baking paper and score them once. Then they go into the oven at 230°C for 23 minutes.