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Start by mixing the pre-dough. To do this, mix the wheat flour, fresh yeast and cold water thoroughly in a bowl. Cover the resulting dough and leave to rest at room temperature for about 24 hours. A longer period of time intensifies the flavor.
For the main dough, mix the wheat flour of both types, the yeast and the water with the pre-dough that has already been prepared. Knead the mixture until you get a homogeneous dough. Now add the salt and knead for another 2 minutes until the dough becomes elastic. Cover the dough again and let it rise for 2 hours.
When the dough has reached the desired consistency, form dough pieces weighing approximately 80 g – this should be enough for about 10 rolls. Place these on a baking tray. To prevent the dough pieces from drying out, cover them again, preferably in a large plastic bag, and leave them to rise for another hour.
Finally, sprinkle the dough pieces generously with flour and score them lightly. Bake the rolls in a preheated oven at 250 degrees top/bottom heat for 20 to 25 minutes. During the baking process, you should spray the baking chamber with water several times to ensure a crispy crust. Enjoy!
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