Spelt rolls with sea salt

Ingredients for 1 servings:

• 480 g spelt flour type 630
• 10 g sea salt
• 325 ml water
• 20 ml olive oil
• 30 g sourdough powder, Italian (Lievito Madre)
• ½ lemon(s), juice
• some sea salt for sprinkling
• some spelt flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 55 minutes

Crispy on the outside, fluffy on the inside, makes 8 – 9 rolls

First, prepare a quick “flour paste.” Bring 10g of sea salt, 25g of spelt flour, and 125ml of water to a boil in a saucepan, stirring constantly, until a pudding-like consistency forms. Cover and let this mixture cool in the refrigerator for 1 hour. In a mixing bowl, combine the remaining 460g of spelt flour with the sourdough starter. Add the cooled “flour paste,” along with 200ml of lukewarm water, olive oil, and lemon juice. Knead everything in a food processor on high for 15 minutes until a sticky dough forms. Cover the dough with foil or a lid and let it rise in a warm place for about 3 hours. The dough should now have formed several air bubbles. Sprinkle some flour on the work surface, cut off 8-9 dough pieces, and with wet hands, shape them into smooth, oblong rolls. Sprinkle with sea salt, if desired. Bake in a preheated oven at 210°C (top and bottom heat) for approximately 25 minutes. When placing the rolls in the oven, pour approximately 100 ml of cold water onto the bottom of the rolls. Do this very quickly and close the oven door immediately. Since every oven is different, keep an eye on the rolls and adjust the baking time if necessary.