Delfina's yogurt rolls

Ingredients for 10 servings:

• 150 g wheat flour, Mediterranean type 550
• 150 g water
• 10 g yeast, fresh
• 350 g wheat flour, Mediterranean type 550
• 140 g yogurt (Turkish or Greek)
• 60 g milk
• 2 tsp salt
• 1 tbsp baking malt
• 1 tbsp malt extract (barley malt extract)
• poppy seeds, sesame seeds, wheat bran to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 20 minutes

Make a smooth dough from the first three ingredients and let it prove for about 90 minutes. Add the starter dough to the remaining ingredients and knead in a food processor on speed 2 for 6 minutes. Cover the dough well and let it rest for about 10 minutes. Briefly knead the dough with your hands and shape it into a ball. Cover and let it rest for 30 minutes. Weigh out pieces of dough weighing about 84g and shape them into rounds and then oblong shapes. Place them on a baking tray lined with baking paper and let it rest for another 30 minutes, covered, then let it rest. After 20 minutes, score the rolls lengthwise with a baker’s knife. Place the tray on the second rack from the bottom in an oven preheated to 240° (top/bottom) and steam well. After 10 minutes, turn the oven down to 190° and bake for a further 20 minutes. Tip: If you like, you can brush the dough pieces with a little water before the final resting period and carefully press them into poppy seeds, sesame seeds, wheat bran, etc.