John Myers
Ingredients for 1 servings:
- 388 g spelt flour type 630
- 14 g fresh yeast
- 252 g water
- 7 g salt
- 20 g honey
- n. B. poppy seeds for sprinkling
Instructions
Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 9 hours
The night before, crumble the yeast into a well in the flour and mix with 100g of water to form a paste. Let it rise for about half an hour, until it bubbles. Then add the remaining ingredients and knead the dough in a food processor for about 10-15 minutes, until it is no longer sticky. Let it rise once at room temperature. Repeat this process one or two more times, depending on the time. The number of repetitions influences the crumb of the roll. After kneading, chill the dough in the refrigerator. The next morning, divide the dough into eight portions of 80g each. Roll these into balls and place them on a deep baking sheet lined with non-stick baking foil. Dip them in seeds, such as poppy seeds, if desired. Cover the flat baking sheet like a capsule and let it rise in the oven at 60°C (top/bottom heat) on the middle rack for 10-15 minutes, until the balls have noticeably increased in size. Finally, score the rolls with a bread stamp or knife and heat them in the oven, encapsulated, to 250 degrees Celsius. The baking time is approximately 12-15 minutes; check the oven temperature occasionally. The encapsulation ensures a humid microclimate during baking. Note: Baking without preheating is more energy-efficient than with preheating.
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