Rolls with 36 hours of refrigerator fermentation

Ingredients for 1 servings:

• 6 g fresh yeast
• 15 g baking malt, active
• 30 g salt
• 1 kg water, lukewarm
• 220 g sourdough, Italian (Lievito Madre)
• 100 g rye sourdough
• 1.1 kg wheat flour type 405
• 600 g wheat flour type 550
• 6 tbsp rapeseed oil
• Water for spraying and baking
• Flour for the work surface
• Grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 14 hours; Cooking/baking time approx. 23 minutes; Total time approx. 1 day 14 hours 53 minutes

self-developed recipe, makes 30 rolls

Knead the ingredients. This time, I first mixed the yeast with malt, water, and salt, and then kneaded in the remaining ingredients with a wooden spoon in the bowl. Place the dough in a bowl with a lid and refrigerate for 36 hours. It rose well. I placed a pizza pan lined with baking paper under the bowl to prevent it from creeping into the refrigerator. Knead 4 times in between, folding the dough slightly with a dough scraper. The dough stays in the bowl. After 36 hours, transfer the dough from the bowl to a floured work surface, divide each roll into 100g pieces, and roll them into rounds. Place the rolls on floured kitchen towels, cover, and let rise for 2 hours. Set the oven to 240°C (top/bottom heat). I heat a stainless steel bowl with stainless steel screws on the bottom of the oven. Test with your finger to see if the dough is ready to bake. Place 9 rolls on each greased perforated tray, spray, and make deep cuts. Boil 60 ml of water. Add the rolls and pour the water onto the buns. Bake for 10 minutes, then reduce the oven to 220°C and bake for another 13 minutes. Release the steam for the last 3 minutes.