Sourdough: Mix all sourdough ingredients together without lumps and leave to mature for 15 to 20 hours in a bowl covered with foil. Make the sourdough for the topping. See, (make sourdough yourself)

Preheat the oven to 235 ° C.

Dough: Knead all dough ingredients with the machine for about 2 minutes on the 1st level and about 6 minutes on the 3rd level of the machine, until light bubbles form and cover the dough with foil for 15 minutes. The dough should be medium soft and dry.

Now divide the dough into 90 g pieces of dough, look oval, cover so that the dough pieces do not crust and let rise for about 30 minutes with the end facing down in a linen cloth.

After cooking, place the blanks on a baking sheet lined with baking paper, with the end facing down, dust with rye flour and cut into them with a sharp knife. It is even better if you have a firebrick slab. This makes the pastry more crispy and the taste is much better.

Push the rolls into the preheated oven with plenty of steam and bake vigorously at 235 ° C for about 22 minutes.