Having lived in Germany for too long, I just love these rolls – they’re basically round baguettes – with a twist.
Ingredients
275g Water
500g Flour
5g Diastatic Malt
100g Starter
25g Olive Oil
10g Salt
Instructions
- Combine water and flour, autolyse for 20 mins
- Add other ingredients, mix with dough hook for about 5 mins
- Transfer to covered container, rest at room temp for 4-6 hours, stretch and fold twice during 1st hour.
- Rest in fridge 24 – 72 hours – 72h is best – even up to 7 days
- Shape, rest at room temp for 1 hour
- Bake for 10 mins at 500F with steam, another 15mins without steam.