Rolls, especially crispy

Ingredients for 1 servings:

• 900 g wheat flour type 550
• 15 g yeast
• 800 ml water, cold
• 900 g spelt flour type 630
• 15 g yeast
• 35 g salt
• 30 g baking malt
• 400 ml water, cold to warm, depending on the weather

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

enough for about 50 pieces

Make a pre-dough with wheat flour, cold water, and yeast. Knead for about 5 minutes, then cover and let rest for 12-15 hours. Add the ingredients for the main dough to the pre-dough and knead everything by hand for about 10 minutes. Then let the dough rest for about 30 minutes (weighed into two 1,570g portions). Divide the first portion into pieces weighing about 60-68g, “klieren” (grind) them, let rest briefly, shape them, and then let rise. Prepare the second portion after about 30 minutes. The oven temperature should be 260°C on top and 240°C on the bottom, but this depends on the oven. Total baking time: about 25 minutes. Note: Wet the baking tray with the rolls thoroughly with water from a neutral watering can, put it in the oven, and do not spray it again after that.