Main Dough
- 250g (8 3/4 oz) all purpose wheat flour or bread flour
- 250g (8 3/4 oz) white spelt flour
- 150g (5 1/4 oz) milk
- 150ml (5 oz) water
- 30g (1 oz) fresh wet yeast or 4 1/4 tsp of Active Dry Yeast, 2 tsp of sugar and 110ml (3 3/4 oz) of water, mixed and let stand for 10 minutes
- 1 tsp honey
- 2 Tbsp vegetable oil
- 8g (1 tsp) diastatic malt powder (helps the yeast rise)
Mix water and milk, then take half of that mix and stir in the yeast. Let stand for 10 minutes. Then combine all ingredients - including the 2nd half of the water/milk mixture in a mixing bowl and knead until you have a smooth dough (probably takes about 5 minutes with the mixer on low speed, or knead by hand). Let rest for 10 minutes.
Knead on low speed for 5 minutes and then stretch and fold: Form the dough into a ball, then stretch into the biggest possible rectangle. The take the upper edge and fold it in 2/3 of the way. Fold the lower part over to make a 3 layer "package". Pull the ends out a little the fold one side in 2/3 of the way and the other side over it. Put back into the mixing bowl and let rest for 30 minutes. Repeat to more times.
Place parchment paper on baking sheet, then cut the dough into 10 about equals size pieces. Form each piece into a ball and place on baking sheet. Cover with linen cloth and let rest at room temperature for 1 hour.
Preheat oven to 230°C (445°F).
Using a sharp knife cut into the surface of each roll and place the baking sheet on the middle rack of the oven. Spray water onto the walls of the oven and bake for 10 minutes. Then let out steam by briefly opening the oven door and reduce temperature to 190°C (375°F). Bake for another 8-12 minutes until the rolls take on the color you prefer.
Knead on low speed for 5 minutes and then stretch and fold: Form the dough into a ball, then stretch into the biggest possible rectangle. The take the upper edge and fold it in 2/3 of the way. Fold the lower part over to make a 3 layer "package". Pull the ends out a little the fold one side in 2/3 of the way and the other side over it. Put back into the mixing bowl and let rest for 30 minutes. Repeat to more times.
Place parchment paper on baking sheet, then cut the dough into 10 about equals size pieces. Form each piece into a ball and place on baking sheet. Cover with linen cloth and let rest at room temperature for 1 hour.
Preheat oven to 230°C (445°F).
Using a sharp knife cut into the surface of each roll and place the baking sheet on the middle rack of the oven. Spray water onto the walls of the oven and bake for 10 minutes. Then let out steam by briefly opening the oven door and reduce temperature to 190°C (375°F). Bake for another 8-12 minutes until the rolls take on the color you prefer.
Let cool on a cooling rack.
Original recipe (German language) on ketex.de.
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