Grinding bread and rolls

Ingredients for 1 servings:

• 500 g flour (e.g. type 550)
• 300 ml water, lukewarm
• 9 g salt
• 30 g yeast
• Flour for the work surface

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

for 1 small loaf and four rolls

Crumble the yeast into small pieces and place it in a bowl, add the salt, water, and flour. Mix everything together and knead into a dough until it is elastic. Cover and let it rest for 30 minutes in a warm place (approx. 25 degrees Celsius). Knead the dough briefly again with the heels of your hands on a floured work surface. Divide the dough in half and cut one piece into four small pieces using a dough scraper. Now “roll” or shape the bread and rolls. To do this, roll the four small dough balls over the work surface with your hands in a circular motion until the surface is taut and the underside forms a kind of spiral due to the rotating motion. Now shape the second large half of the dough into a loaf and place it in a proving basket or loaf pan with the taut surface facing down. Cover and let it rise for another 30 minutes in a warm place. After half an hour, turn the bread dough out onto a baking sheet and score the rolls. Preheat the oven to 220°C (425°F) and bake the rolls for about 20 minutes and the bread for about 30 minutes at 200°C (400°F) top/bottom heat until golden brown. Then, cover with a cloth and let it cool on a wire rack. Enjoy!