- 150g (5 1/4 oz) all purpose wheat flour
- 115ml (3 7/8 oz) water
- 15g (1/2 oz) light rye flour
- 1.5g fresh wet yeast or 1/4 tsp Active Dry Yeast
Dissolve the yeast in the water and combine all ingredients in a mixing bowl. Stir well, cover and let the fermentation process start at room temperature for 2 hours. Then transfer to the fridge for 14 hours.
Main Dough
- Poolish
- 300g (10 1/2 oz) all purpose wheat flour
- 35g (1 1/4 oz) light rye flour
- 135ml (4 1/2 oz) water
- 10g (3/8 oz) butter
- 10g (1 1/2 tsp) salt
- 3.5g (1/8 oz) fresh wet yeast or 1/2 tsp Active Dry Yeast, 1/4 tsp of sugar and 13ml (1/2 oz) of water, mixed and let stand for about 10 minutes
Dissolve yeast in water and add all ingredients to the poolish. Mix with the dough hook for 15 minutes on low speed. Then shape the dough into a ball, cover with a wet kitchen towel and put in the fridge for 8-12 hours.
Take the dough out of the fridge and let acclimate to room temperature for 30 minutes. Then divide up into 9 pieces of about 90g each. Roll each piece first into a ball and then into a slightly elongated shape. With a sharp knife cut along the long axis about 2/3 into the dough. Then place with the cut down on Bakers Couche or parchement paper, cover and let rest for 60 minutes at room temperature.
Preheat oven to 230°C (450°F).
Cover baking sheet with parchment paper and place rolls on it, this time with the cut up. Place on the middle rack in the oven and spray water onto the oven walls. Bake for 10 minutes, then open the oven door to leave out steam and close again. Bake for another 6-8 minutes.
Let cool on a cooling rack. Enjoy as soon as they not too hot to the touch.
I reduced all amounts the make 9 instead of the 18 rolls in the original recipe on ketex.de
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