Ingredients:
- 350 g Manito flour
- 200 g 550 wheat flour
- 30 g Levito madre
- 11 g baking enzymes
- 8 g dry yeast
- 280 g cold water
- 50 g milk
- 11 g salt
- 15 g apple cider vinegar
- 20 g softened butter
Aurolysis dough:
Lightly knead the flour with the baking enzyme, water, and milk. This allows the flour to expand slightly. Let stand for 60 minutes.

Then add the remaining ingredients, except the salt and butter, and knead everything into a
soft dough. After 5 minutes of kneading, add the salt and knead until the dough completely pulls away from the sides of the bowl.
Knead in the butter in small pieces. When the dough starts to pull away from the sides of the bowl, transfer it to a lightly oiled dough bowl. Let it rise for 60 to 90 minutes, stretching and folding every 30 minutes.

Then transfer the dough to a lightly floured work surface. Degas and divide it into 5 equal pieces. Roll them into rounds and place them in a 30 cm loaf pan. Cover and let rise until the dough reaches the edges of the pan.

In the meantime, preheat the oven to 250°C (fan/convection oven), place the loaf pan in the oven, add steam, and reduce the temperature to 180°C (350°F).

Bake for 35 minutes.

This recipe is intended for a 30 cm loaf pan.

Boiled dough:

- 30 g 550-grade wheat flour

- 100 g milk

Bring the flour and milk to a boil in a small saucepan, stirring constantly.

When a pudding-like consistency has formed, transfer the boiled dough to a small bowl,

cover with foil, and let cool.

Pre-dough:

- 100 g 550-grade wheat flour

- 1 g dried yeast

- 100 g cold water

Prepare the pre-dough the evening before. Let it rest for approximately 12 to 16 hours.

The next day,

Main Dough:

Cooking dough and pre-dough

- 35 g Levito madre

- 325 g Manitoba flour or 550 wheat flour

- 75 g whole wheat flour

- 10 g baking enzymes or malt

- 140 g cold water

- 1 egg, size L -

- 13 g salt

- 6 g dry yeast

- 25 g apple cider vinegar

- 30 g butter

Mix all together and Knäckebrot It for a smooth, not sticky dough.
Cover the dough and let it rise at room temperature for about 2 hours.

Stretch and fold it twice.

Place the dough on a floured work surface, divide it into 5 roughly equal pieces,

and roll them into rounds.

Place the dough in a greased 30 cm loaf pan and press firmly.

Let it rise, covered, for another 60-90 minutes.

Preheat the oven to 180°C and bake the bread with steam for about 40 minutes.

 

Recipe for 3 Baguettes

Pre-dough

- 150 g 550-grade all-purpose flour

- 150 g water

- 1 g dry yeast Sourdough

- 50 g Levito Madre

- 25 g water

- 6 g honey

- 100 g rye flour

Main Dough

- Sourdough - Pre-dough

- 360 g 550-grade all-purpose flour

- 220 g water

- 11 g baking enzymes

- 3 g dry yeast

- 12 g salt

40 g water, to be added later

Mix all ingredients, except the 40 g water and salt, into a smooth dough. After about 3 minutes, add the salt.

If necessary, knead in the 40 g water towards the end of the kneading time.

Place the dough in a dough bowl and let it rise for about 2 hours. Stretch and fold it 2-3 times.

Then refrigerate until the next morning.

The next morning, remove the dough from the refrigerator and let it acclimatize for 1 hour.

Divide the dough into 3 equal pieces on a well-floured work surface.

First, shape it into a round, then carefully lengthwise.

Let it rise in a well-floured linen cloth, seam down, for 45 minutes.

Meanwhile, preheat the oven to 250°C (fan/convection oven).

Carefully turn the dough pieces over and place them on a baking sheet lined with parchment paper.

Moisten with water and bake with plenty of steam for about 20 minutes.

Pre-dough
- 100 g whole wheat flour
- 1 g dried yeast
- 5 g honey
- 100 g water
Cooking dough
- 35 g 550 wheat flour
- 100 g whole milk
Slowly heat the flour and water in a small saucepan, stirring constantly, until a pudding-like consistency forms. Transfer to a small bowl and cover with plastic wrap.
Prepare both the night before and let stand in the kitchen for 12-15 hours.
Main Dough
- 250 g Manitoba Flour
- 200 g 550 Wheat Flour
- 40 g Flaxseed
- 6 g Dried Yeast
- 12 g Salt
- 11 g Baking Enzymes or Malt
- 50 g Levito Madre
- 60 g Water
- 150 g Water
- 25 g Apple Cider Vinegar
- 25 g Butter

Mix all dry ingredients except the salt.
Mix the pre-dough, the cooking powder, the milk, and the apple cider vinegar into a dough, adding the salt after about 3 minutes. Knead for about 10 minutes, adding a little water if the dough seems too dry. Shortly before the end of the kneading time, add the butter in small pieces.
Place the finished dough in a lightly oiled dough pan and let it rise for about 90 minutes. Stretch and fold twice.
Divide the risen dough into 5 equal pieces, roll them into rounds, and place them in a greased loaf pan.
Proving time: approximately 90-120 minutes.
Preheat the oven to 250°C, place the loaf pan in the oven, reduce the temperature to 210°C, and bake with plenty of steam for approximately 40 minutes. After 20 minutes, open the oven door briefly to release the steam.

Pre-dough:
- 100 g rye flour (997 or 1150)
- 1 g dry yeast
- 100 g water
Prepare the pre-dough in the afternoon and let it stand, covered, in the kitchen for 12-18 hours.

Cooking dough:
- 30 g wheat flour
- 100 g boiling water
In the morning, prepare the cooking dough and the pre-dough.

Main dough:
- 160 g Levito Madre
- 100 g water
- 200 g wheat flour (550)
- 100 g rye flour (997 or 1150)
- 100 g whole wheat flour
- 10 g baking enzymes
- 12 g salt
- 8 g honey
- 80 g sauerkraut
- 1 tbsp. oil

Knead all ingredients in a food processor until a dough forms, about 10 minutes.

Place the dough in a dough pan and let it rise for 2 hours, stretching and folding it 3 times in between.

Then place the dough in the refrigerator for 12 to 18 hours.
- On the day of baking, remove the dough from the refrigerator and let it acclimatize for 1 1/2 to 2 hours.
- Divide the dough into 2 equal pieces, roll them into rounds, spread with mustard, and roll in seeds.
- Let it rise in a proving basket for 50 to 60 minutes.
- Preheat the oven to 230°C using a cast iron pot.
- Place the dough on parchment paper and place it in the hot pot. Cover the pot, place it in the oven, and bake for about 15 minutes.
- Remove the lid after about 15 minutes. The bread should have risen well, but still needs some color.
- Bake uncovered for about 30 to 35 minutes.

450 g Manitoba flour or 550 wheat flour
- 400 g cold water
- 3 g dry yeast
- 10 g salt
Mix the ingredients in a bowl until you have a very runny dough.
Pour plenty of olive oil into a baking dish, pour in the runny dough, and let it stand, covered, in the kitchen for about 2 hours. Stretch and fold it twice with wet fingers. Then refrigerate it for up to 48 hours. This will allow the dough to develop a lovely aroma.
On the day of baking, remove the dough from the refrigerator, dip your fingers in olive oil, and press deep indentations into the dough. This will create large bubbles on the dough. Be careful not to crush them. Sprinkle with coarse sea salt and rosemary, if desired.
Preheat the oven to 220°C (fan/convection oven) and bake the focaccia for about 20 minutes.

Morning around 8:00 a.m.
Sourdough:
- 100 g Levito mamma
- 100 g warm water
- 130 g rye meal
- 30 g sugar beet syrup

Grain mix:
- 150 g 5-grain flakes
- 100 g sunflower seeds
- 50 g spelt seeds
- 50 g pumpkin seeds
- 50 g sesame seeds
- 50 g golden linseed, or 50 g more linseed if desired
- 50 g linseed
- 12 g salt
- 500 g boiling water
Evening around 6:00 p.m.:
Mix everything well and pour into a lightly oiled loaf pan. Press down firmly, then cover and let it mature in the refrigerator for 12-18 hours.
On baking day, place the bread in a cold oven and bake at 200°C for 75 minutes. After 60 minutes, remove the bread from the pan and bake for another 15 minutes.
Wait 24 hours after the bread comes out of the oven before slicing.

Biga
- 120 g 550 wheat flour
- 60 g lukewarm water
- 1 g dry yeast
Knead everything together and let stand, covered, for about 24 hours.
Main dough:
- Roast 120 g walnuts in the oven at 180°C for 10 minutes, cool, and chop slightly.
- All the biga
- 300 g wheat flour (Caputo cuoco)
- 80 g whole wheat flour
- 270 g cold water
- 50 g Levito mamma (white flour)
- 15 g baking malt
- 5 g dry yeast
- 10 g salt
- 20 g walnut oil
- 20-40 g extra water

Preparation:
Mix all ingredients, except the walnuts and the extra water, into a smooth dough.

Preparation:
Mix all ingredients, except the walnuts and the extra water, into a smooth dough. The extra water is added a spoonful at a time at the end of the kneading time. The dough must have completely absorbed the water each time.
At the very end, mix in the walnuts.
Place the dough in an oiled dough pan and let it rise, covered, for 1 hour.
Then place the dough on a floured work surface, divide it into 2 pieces, and carefully shape it into a loaf to prevent the air from escaping.
Place it in a floured linen cloth and let it rise for about 45 minutes.
Preheat oven to 250°C, add the bread, and bake with plenty of steam at 210°C for about 20 minutes. Then release the steam and bake for another 20 minutes.
Let it cool and enjoy.

Morning
Sourdough:
- 100 g Levito madre
- 100 g warm water
- 150 g wholemeal spelt flour
- 40 g sugar beet syrup

Grain mix:
- 150 g five-grain flakes
- 100 g sunflower seeds
- 50 g spelt seeds
- 50 g pumpkin seeds
- 50 g sesame seeds
- 50 g golden linseed, or 50 g more linseed if needed
- 50 g linseed
- 3 g dried yeast
- 12 g salt
- 400 g boiling water
Afternoon
Mix everything well and pour into two empty pans, which must be lined with baking paper. Otherwise, the loaves might not come out of the pan. Press down firmly and then cover and let rise until doubled in size. Place the bread in a cold oven and bake at 180°C (top and bottom heat) for 90 minutes.
Turn off the oven, carefully remove the bread (while still hot) from the pan, and let it cool in the turned-off oven.
Wait 24 hours after removing the bread from the oven before slicing.

Pre-dough:
- 100 g 550-grade wheat flour
- 1 g dried yeast
- 100 g cold water
Sourdough:
- 30 g Levito madre 
- 70 g very warm water
- 100 g 550-grade wheat flour
Prepare both doughs the night before.
Cooking dough:
- 30 g 550-grade wheat flour
- 100 g 3.8% milk
Boil the milk and flour together, stirring continuously, until the mixture has a pudding-like consistency. Allow to cool completely before further processing.
- Soak 80 g sultanas in 150 g water.
On the day of baking:
Drain the sultanas and pat them dry with a paper towel.
For the main dough:
- 220 g 550 wheat flour
- 10 g salt
- 40 g sugar
- 7 g dried yeast
- 10 g baking enzymes
- 1 large egg
- 15 g apple cider vinegar
- 30 g softened butter
Mix all the dry ingredients for the main dough.
Then add the pre-dough mix, the egg, and the apple cider vinegar and
knead into a relatively soft dough.
Knead for approximately 15 minutes, then knead in the butter in small pieces.
Place the finished dough in a lightly oiled dough bowl, flatten slightly, and scatter the dried sultanas over it. Fold the dough several times to ensure the sultanas are evenly distributed throughout the dough.
Let the dough rest for 60-90 minutes, stretching and folding it three times.
When the dough has almost doubled in size, transfer it to a floured work surface.
Stretch the dough slightly and roll it up several times on all sides to give it some tautness.
Place the dough in a suitable baking pan and let it rise for 45-60 minutes.
Meanwhile, preheat the oven to 180°C (fan/convection oven).
Brush the surface with milk and bake with plenty of steam.
Release the steam after 10 minutes.
Bake for 35 minutes.
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Ingredients
- 300 g spelt flour (630)
- 150 g wheat flour (1050)
- 50 g wholemeal wheat flour
- 100 g seeds (sunflower seeds, sesame seeds, flax seeds)
- 25 g oat flakes
- 30 g sourdough starter
- 2 g dried yeast
- 10 g baking enzymes
- 13 g salt
- 35 g yogurt
- 375 g water
Seed mix:
Sunflower seeds, poppy seeds, sesame seeds, flax seeds
Mix all ingredients except the salt into a soft, slightly sticky dough. After 5 minutes, add the salt and knead gently. Place the dough in a lightly oiled dough pan and let it rise for 90 minutes. Stretch and fold every 30 minutes.
Refrigerate the dough for 24 to 48 hours. On baking day, remove the dough from the refrigerator and let it acclimatize for 2 hours.
Divide the dough into 2 equal pieces, roll them into rounds, and roll them in the seed mixture. Let them rest in a well-floured dough cloth for about 40 minutes.
Meanwhile, preheat the oven to 250°C with the bread pan in it. Place the loaves in the hot pan with the seam facing up. Bake at 220°C for about 45 minutes. After 25 minutes, remove the lid and continue baking for about 15 minutes until the loaves reach the desired browning.

Sourdough:
- 30 g Levito mamma (Mamma flour)
- 70 g warm water
- 130 g 630-grade spelt flour
Pre-dough:
- 100 g 630-grade spelt flour
- 100 g cold water
- 1 g dry yeast
Pre-dough:
- 100 g 630-grade spelt flour
- 100 g cold water
- 1 g dry yeast
Pre-dough:
- 12-18 hours, covered, in the kitchen.

Cooking dough:
- 30 g 630-grade spelt flour
- 100 g milk
Bring the flour and milk to a boil in a small saucepan, stirring continuously until a pudding-like consistency develops. Transfer to a small bowl, cover, and refrigerate to cool.

On the day of baking
Main dough:
The pre-doughs
- 290 g 630 spelt flour
- 70 g milk
- 1 egg
- 13 g salt
- 6 g dry yeast
- 10 g baking enzymes or malt (can be omitted)
- 30 g butter

(For a whole-grain version, replace the 630 spelt flour in the sourdough, cooking dough, and main dough with 1050 spelt flour.
Make the pre-dough with whole-grain spelt flour.)
On the day of baking, knead the pre-doughs with the remaining ingredients
in about 15 minutes until you have a smooth dough.
Place the dough in a lightly oiled dough pan and let it rise for about 60-90 minutes. Stretch and fold it twice.
Place the dough on a floured work surface, divide it into 5 equal pieces, and roll it into rounds.
Place them in a greased loaf pan and press down firmly.
Cover and let rise for 90 to 120 minutes.
Preheat oven to 220°C (fan/convection).
Place the loaf pan in the oven.
Reduce the temperature to 180°C (350°F).
Bake the bread with steam for about 35 - 40 minutes.

Makes 10 rolls (105 g each)

Morning Sourdough

- 50 g Levito Madre

- 100 g Water

- 130 g 550 Wheat Flour

Pre-Dough

- 100 g 550 Wheat Flour

- 100 g Water

- 1 g Dried Yeast

- 5 g Honey

Prepare the sourdough and pre-dough the evening before, then leave covered in the kitchen.

On Baking Day Cooking Piece

- 30 g 550 Wheat Flour

- 100 g Water

In a small saucepan, bring the flour and water to a boil, stirring constantly, until it reaches a pudding-like consistency. Transfer to a small bowl and cover with plastic wrap. Refrigerate to cool.

Main Dough

- 270 g 550 wheat flour

- 70 g whole wheat flour

- 50 g milk

- 12 g baking enzymes

- 6 g dry yeast

- Add both pre-doughs and sourdough starters and knead the dough

- 14 g salt (add after about 5 minutes)

- Knead in 20 g butter at the end of the kneading time.

Place the dough in a lightly greased dough pan and let it rise at room temperature for 90 to 120 minutes,

stretching and folding it twice.

Shape into 120 g rolls and let them rise for about 30 to 60 minutes, seam-down, in a linen cloth dusted with plenty of rye flour.

Place the rolls on a baking sheet with the seam facing up.
Preheat oven to 250°C and bake at 230°C with plenty of steam for about 15-20 minutes.

I calculated the following recipe for 8 bagels.

They'll just barely have enough room on the baking sheet.

My "rolls with the hole" are so incredibly delicious and soft, making the effort of cooking the dough worthwhile!
Sourdough

- 30 g Levito Mamma

- 70 g Water

- 100 g 550 Wheat Flour

Cooking dough:

- 30 g Wheat Flour

- 100 g 3.5% Whole Milk

Mix the flour and milk in a small saucepan, stirring constantly until a pudding-like consistency forms.

Transfer to a small bowl, cover with plastic wrap, and refrigerate to cool.

Pre-dough:

- 100 g 550 wheat flour

- 1 g dry yeast

- 5 g honey

- 100 g cold water

Prepare the pre-dough and sourdough starter and let it rise, covered, for 12 to 18 hours.

This step isn't actually necessary when making bagels.

However, I think the improved flavor the bagels develop is worth the effort.

If you want to save yourself the effort, please include the ingredients listed above below.

Main Dough:

- 270 g 550 wheat flour

- 80 g cold water

- 30 g sugar

- 10 g baking enzymes

- 12 g salt

- 6 g dry yeast

- 2 tbsp. oil

1 tbsp. honey 

Knead the ingredients into a smooth dough that easily pulls away from the sides of the bowl.

Let the dough rise for 60 to 90 minutes, stretching and folding it twice.

Divide the dough into 8 pieces. First, roll the dough pieces into rounds, then shape them into a long circle.

Line a baking sheet with parchment paper and sprinkle with semolina flour.

Place the dough pieces on the sheet and let rise, covered, for 45 minutes. In the meantime,

bring water with a little honey  to a boil. Add the bagels, one at a time, to the boiling water.

Cook for 45 seconds on each side.

Remove from the oven and place on the parchment paper.

Brush with egg yolk and sprinkle with cheese or seeds (if desired).

Bake in a preheated oven at 180°C (convection oven) for about 17 minutes.

The recipe is for 12 rolls, approximately 85 g each.
Pre-dough:
- 100 g 1050 wheat flour
- 1 g dry yeast
- 100 g cold water
Mix everything until lump-free.
Cooking dough:
- 50 g 550 wheat flour
- 125 g boiling water
Pour the boiling water onto the flour and mix well.
Cover with cling film, directly on the surface.
Caution: It's hot!!!
I prepare both the night before and let them stand in the kitchen until the next morning.

Main dough:
First, weigh the dry ingredients and mix well.
- 450 g 550 wheat flour
- 7 g dry yeast
- 12 g baking enzymes or malt (can be omitted)
- 12 g salt
- 10 g sugar
- 40 g Levito Madre
- 100 g lukewarm 3.5% whole milk
Dissolve the Levito Madre in the milk...
together with the two pre-doughs in the mixing bowl.

Knead everything into a smooth dough that completely pulls away from the sides of the bowl.

Carefully add up to 35 g of remaining water until you reach 60% liquid.
Once the dough is well kneaded, gradually add 15g of softened butter.
Knead in the food processor for approximately 15 minutes.
When the dough starts to pull away from the sides of the bowl, remove it and place it in a lightly oiled dough bowl and let it rise for approximately 40 minutes.
Place the dough on a lightly floured work surface.
Divide the dough into equal 80g pieces. First, roll into a round shape, then slightly stretch it out. Lightly moisten the top and roll in the seeds. Line a baguette pan with baking paper and place the dough pieces on it, leaving enough space between them. In summer, I let the rolls rise for approximately 1 hour, covered with plastic wrap.
In the meantime, preheat the oven to 250°C, add the rolls, reduce the temperature to 220°C, and bake with plenty of steam for about 17 minutes. Release the steam after 4 minutes.
4 minutes before the end of the baking time, switch the oven to bottom heat to ensure the rolls are crispy on the bottom.

Preparation:
450 g Manitoba flour, high-protein wheat flour
250 g 550 wheat flour (bread flour)
50 g Levito madre flour
15 g baking enzymes (can be omitted)
10 g dry yeast
15 g salt
220 g cooked potatoes (mashed)
300 g cold water
70 g milk (3.8% fat)
30 g softened butter
We make an autolyse dough.
To do this, we mix the flours with the baking enzyme and the liquid,
and let stand, covered, for 60 minutes.
Then, knead all the remaining ingredients, except the salt and butter. After about 5 minutes, add the salt. When the dough completely pulls away from the sides of the bowl, knead in the butter in small pieces. Knead for about 15 minutes.
Once the dough is kneaded, place it in a lightly oiled dough pan.

Let it rest for approximately 60-90 minutes, stretching and folding it every 30 minutes.

Place the dough on a lightly floured work surface, degas, and divide it into 16 90g pieces. Carefully roll the dough pieces into rounds. The ends shouldn't close tightly so that the rolls open nicely in the oven. To do this, press the ends into rye flour. Place them on a baking sheet with the ends facing down and let them rise for 30 minutes.

In the meantime, preheat the oven to 250°C (482°F). Place the rolls in the oven, apply steam, and reduce the temperature to 200°C (402°F).

Baking time: 20 minutes

Recipe for 11 rolls (80 grams each)
The day before:
- 150 g cooked potatoes, finely mashed
- 300 g 550 wheat flour
- 200 g 1050 wheat flour
- 30 g Levito Madre (a type of flour)
- 12 g baking enzymes or malt
- 2 g dry yeast
- 12 g salt
- 30 g olive oil
- 220 g cold water
Fresh herbs of your choice, I used rosemary and thyme
Seed mix of your choice, I used sesame, poppy, brown, and golden linseed
Preparation:
Combine the flours with the baking enzymes, salt, and dry yeast.
Only then add the pre-doughs, olive oil, and water. Be careful with the water and don't add it all at once, as every flour is different and you can't predict how much water the potatoes will add to the dough.
Knead everything into a smooth dough; this takes
about 12-15 minutes. When the dough completely pulls away from the sides of the bowl, add the chopped herbs.
Place the finished dough in a lightly oiled dough bowl, cover, and let rise for 60-90 minutes. When the dough has increased in size significantly, turn it out onto a lightly floured work surface.
Cut off 11 equal pieces of dough, each about 80 g each, and first shape them into rounds and then slightly oblong shapes.
Lightly moisten the surface and roll them in the seed mixture.
Line a baguette pan with parchment paper. Place the dough pieces in
the baguette pan. Place the pan in a large bag (garbage bag).
Place the pan in the refrigerator and let rise for 12-18 hours.
The next morning
Take the rolls out of the refrigerator and let them acclimatize for about 30 minutes. In the meantime, preheat the oven to
250°C fan/convection oven.
Lightly spray the rolls with water and place them in the oven. Reduce the temperature to 210°C fan/convection oven and bake with plenty of steam for about 22-25 minutes.
After baking, spray the rolls with a little water immediately.
I bake almost all of my rolls in a baguette pan.
Very soft dough prevents the dough from spreading and gives them a nice oven finish.
I've had problems with them spreading in the past, especially with dough that has been left to rise overnight.
My baguette pan has four cavities, each cavity about 7 cm wide. In my opinion, that's just right for 12 rolls.

This recipe yields 11 rolls, each 95g.
Pre-dough:
200g Manitoba flour
1.5g dry yeast
200g cold water
Sourdough:
30g Levito madre
70g very warm water
100g 550-grade wheat flour
Prepare both pre-doughs on the day of baking and let them stand, covered, in the kitchen for
12 hours.

On the day of baking:
The two pre-doughs:
150g Manitoba flour
150g 1050-grade wheat flour
12g baking enzymes
7g dry yeast
11g salt
50g milk
70g water
25g softened butter
50g fried onions

Preparation:
Place all ingredients except the salt, butter, and fried onions in a food processor and knead. After 5 minutes, add the salt. When the dough completely pulls away from the sides of the bowl, gradually add the butter. When it pulls away from the sides of the bowl again, add the fried onions.
Total kneading time: approx. 15 to 17 minutes
Place the dough in a lightly oiled dough bowl and let it rise for approximately 90 minutes, stretching and folding it every 30 minutes.
After the dough has rested, transfer it to a floured work surface, degas it, and divide it into 12 pieces of 90g each.
Roll the dough pieces into rounds and place them seam-down on a floured dough cloth. Let rise for 40 minutes.

In the meantime, preheat the oven to 250°C (fan/convection oven).
Turn the dough pieces over and place them on a baking sheet lined with parchment paper.
Place in the oven, steam thoroughly, and reduce the temperature to 210°C (425°F).
Baking time: approx. 20 minutes

Ingredients:
- 400 g 550 wheat flour
- 250 g whole milk
- 60 g sugar
- 8 g salt
- 4 g dried yeast
- 2 large egg yolks
- 30 g butter
- 20 g apple cider vinegar
- A little breadcrumbs.
Mix all ingredients, except the butter, into a soft dough.
Shortly before the end of the kneading time, knead in the butter.
Place in a dough bowl, cover, and let rise for about 2 hours. Stretch and fold twice.
Then divide the dough into 15 equal pieces, shape them into balls. Roll them in breadcrumbs, and place them in a baking dish lined with parchment paper. Make sure there's some space between the balls.
Cover and let rise in the refrigerator for about 12 hours.
The next morning, remove the pan from the refrigerator and let it acclimatize for at least 30 minutes.
Preheat the oven to 180°C (top and bottom heat).
Place the pan in the oven and bake for about 25 minutes.

Dough for 10 Franzbrötchen
Daffodil Dough:
- 700 g 550 wheat flour
- 50 g Levito Madre
- 200 g whole milk
- 200 g water
- 70 g sugar
- 5 g dried yeast
- 10 g baking enzymes
- 50 g cold butter
- 15 g salt
- Egg wash (1 egg, a little milk)
For the butter slab:
- 250 g branded butter (no added oil)
Roll out the butter on baking paper into a rectangle.
For sprinkling: brown sugar and cinnamon
Briefly mix all ingredients into a rough dough. Roll out the still-rough dough on a floured surface. Place the butter slab on the bottom half of the dough. Fold over the top half. Press the edges firmly together.
Now roll out the dough once and then fold it like a letter.
Now place the dough in the refrigerator and chill for 45 to 60 minutes.

Repeat this process at least 2, preferably 3 times. Make sure the dough is always placed with the narrow side facing forward, i.e., always rotated 90 degrees. Then refrigerate the dough overnight.
The next morning, roll out the dough to a size of
70 x 30 cm. Sprinkle with a sugar and cinnamon mixture.
Cut into 5 cm wide strips using a pizza cutter and roll them tightly. Press the dough rolls lengthwise in the middle with the handle of a wooden spoon. Place them on a baking sheet, leaving enough space between them, and let them rise for about 1 hour.
Preheat oven to 210 °C (top and bottom heat).
Brush with egg wash and finish baking in the preheated oven.
Baking time: approx. 17 minutes

Makes 11 rolls, approx. 80 g each
Sourdough:
- 30 g Levito rye flour
- 100 g warm water
- 100 g rye flour
Pre-dough:
- 100 g 550 wheat flour
- 1 g dry yeast
- 100 g cold water
Prepare both the evening before and let stand in the kitchen for 12 hours.
Cooking dough:
- 30 g 550 wheat flour
- 100 g boiling water
Must cool completely before further processing.
Main dough
- 50 g rye flour
- 270 g 550 wheat flour
- 8 g dry yeast
- 12 g baking enzymes
- 12 g salt
- 10 g sugar
- 30 g cold milk
- 20 g softened butter
Grain mix as desired
On baking day:
- Mix all dry ingredients, except the salt, thoroughly.
- Add the pre-dough, the cooking powder, and the milk.
- Knead everything into a soft, smooth dough. After about 5 minutes, add the salt.
- When the dough starts to pull away from the sides of the bowl, add the butter in small pieces. When the dough has completely absorbed the butter, transfer it to a lightly oiled dough bowl.
- Let the dough rest for 60-90 minutes, stretching and folding every 30 minutes.
- Turn the dough out onto a well-floured work surface and degas the dough. Cut off 12 80g pieces of dough, carefully roll them into rounds in rye flour. The ends should still be slightly open. Moisten the rolls on the side with the ends and press them into the grain mixture.
Line a baguette pan with 4 7cm wide holes with parchment paper. Place the dough pieces in the pan, ends facing up. Cover with plastic wrap. [The baguette pan has the advantage that the rolls, with soft dough, won't spread.]
- Let rise for 60 minutes. In the meantime, preheat the oven to 250°C fan/convection oven. - Spray the surface with water.
- Place the rolls in the oven with plenty of steam. Bake for approximately 15-20 minutes. After 10 minutes, open the oven door and release the steam.
- 5 minutes before the end of the baking time, switch to bottom heat to ensure the rolls are crispy on the bottom. Let cool and enjoy.
Materials needed: - Food processor - Digital scale - Dough scraper - Dough scraper - 2 bowls for moistening and for the seed mixture - Baguette pan - Parchment paper

Pre-dough:
- 100 g Manitoba flour
- 50 g 1150 rye flour
- 1.5 g dry yeast
- 150 g beer, in my case Danish beer
Prepare the pre-dough the night before
Main dough:
Pre-dough
- 50 g rye flour
- 100 g Manitoba flour
- 200 g 550 wheat flour
- 30 g Levito madre
- 10 g baking enzymes (can be omitted)
- 6 g dry yeast
- 10 g salt
- 170 g beer 🍺
- 20 g softened butter
Topping:
1 red onion,
- 150 g grated cheese
- sesame seeds, poppy seeds, caraway seeds
- an egg, and a little milk
Preparation:
For the main dough, combine the flours and the baking enzymes and the beer
lightly mix and cover to autolyse for about 1 hour.

Then knead the remaining ingredients, except the salt and butter, into the autolyse dough for about 15 minutes until you have a smooth dough. After about 5 minutes, add the salt.

When the dough completely pulls away from the sides of the bowl, add the butter in small pieces. Once the dough has completely pulled away from the sides of the bowl, transfer the dough

to a lightly oiled dough tray. Let the dough rest for 90 minutes, stretching and folding every 30 minutes.

In the meantime, prepare the topping:

Peel the onion and slice it into thin strips, sauté in a little olive oil until translucent. Let it cool, then mix with the cheese and seeds and set aside.

Place the dough on a floured work surface, degas, and cut into 8 100g pieces. First, roll into a round shape, then shape into a long shape. Let the dough pieces rise in baking cloths for 45 minutes.
Preheat the oven to 250°C.
Carefully turn the dough pieces over and place them on a baking sheet lined with parchment paper. Brush the dough pieces with egg wash and sprinkle with the topping.
Place the Bierstangen in the oven and reduce the temperature to 200°C. Steam the oven.
Baking time: 20 minutes

Makes 12 rolls, 80 g each
Pre-dough:
- 100 g type 700 wheat flour
- 1 g dry yeast
- 100 g cold water
Sourdough:
- 30 g Levito Madre
- 70 g very warm water
- 100 g type 700 wheat flour
I prepare both pre-doughs the day before, around 4 p.m., and then let them stand, covered, in the kitchen for up to 18 hours.
Main Dough:
- 350 g 700 wheat flour
- 190 g cold water
- 50 g cold milk
- 11 g baking enzymes
- 6 g dry yeast
- 11 g salt
- 5 g sugar
- 20 g softened butter
Tiger Pranks:
- 100 g rice flour
- 1 g dry yeast
- 5 g each of sugar and salt
- 1 tbsp olive oil
- Let the tiger pranks rise for at least 1 hour.

Knead all ingredients for the main dough, except the butter, into a smooth, soft dough. Knead for approximately 12 minutes. When the dough completely pulls away from the sides of the bowl, knead in the butter in small pieces. When the dough completely pulls away from the sides of the bowl, transfer the dough to a lightly oiled dough bowl and let it rise for 60-90 minutes. Stretch and fold twice.
Place the dough on a lightly floured work surface, degas, and weigh it into 12 80g pieces. Cover and let rise on a baking sheet for about 45 minutes. Place the rolls on a perforated baking sheet lined with baking paper. In the meantime, preheat the oven to 250°C (fan/convection oven).
Brush the dough pieces with Tigerstreiche and place in the oven.
Reduce the temperature to 210°C (425°F) and bake with plenty of steam for about 20 minutes.

Sourdough:
100 g Levito Mamma,
50 g water
5 g honey
100 g Manitoba flour
Pre-dough:
100 g 550 wheat flour
100 g water
1 g dry yeast
Cooking dough:
50 g 1050 wheat flour
100 g boiling water
Leave all 3 doughs covered in the kitchen for 12-15 hours.

Main dough:
Sourdough, pre-dough, and cooking dough
300 g 550 flour
50 g rye flour
75 g 3.5% milk
100 g water (a little more if necessary)
6 g dry yeast
10 g baking enzyme or malt
14 g salt
30 g butter
A little rye flour for the work surface and for dusting.
Main dough:
For the main dough, combine the dry ingredients, except for the salt.

Pre-dough:
For the main dough, combine the dry ingredients, except for the salt. Then I add the remaining ingredients (except the salt and butter) to the mixing bowl and knead until no dry flour remains, then add the salt.
Knead for a total of 10 to 15 minutes, until the dough completely pulls away from the sides of the bowl, then gradually add the butter in small pieces. When it pulls away from the sides of the bowl, transfer the dough to an oiled bowl and let it rise, covered, for about 90 minutes.
Stretch and fold it 3 times.
Place the dough on a lightly floured work surface and divide it into 12 equal pieces. First, roll the rolls into rounds, then let them rest for 10 minutes.
Roll out the dough pieces long and tightly from the top.
Place them on a baking sheet or tea towel dusted with rye flour, seam down.
Proof for about 45 minutes.
Preheat oven to 250°C (fan).
Place the rolls seam-up on a baking sheet lined with parchment paper and spray with water.
After placing them in the oven, reduce the temperature to 220°C.
Bake with plenty of steam for about 15-20 minutes, or until the rolls are browned to your liking.

The night before:
Pre-dough:
- 100 g 550-grade wheat flour
- 1 g dry yeast
- 100 g cold water
Cooking dough:
- 30 g 550-grade wheat flour
- 100 g milk
Boil the flour and milk in a small saucepan, stirring constantly, until a pudding-like consistency forms. Transfer to a small bowl and cover with cling film.
----------------
- Soak 75 g of sultanas in 150 g of boiling water.
--------------
The next morning:
Drain the sultanas well and pat dry.

Pre-dough and Cooking Dough
- 370 g 550 wheat flour
- 10 g baking enzymes
- 50 g Levito mamma flour
- 40 g sugar
- 90 g whole milk
- 10 g salt
- 1 egg yolk
- 6 g dried yeast
- 30 g butter

Icing:
- 1 egg, a little milk

Knead the above ingredients, except for the sultanas and butter, into a smooth dough. Just before the end of the kneading time, knead in the butter and only at the very end add the sultanas.
Place the dough in an oiled dough pan and let it rise for approximately 90 to 120 minutes. Stretch and fold it three times.

Place the dough on a lightly floured work surface and divide it into 10 pieces, each about 100g. Shape into rounds and place seam-down on a baking sheet lined with parchment paper. Brush with frosting and let rise for 60 minutes. In the meantime, preheat the oven to 210°C. Brush with frosting again.

Place the rolls in the pan and add steam after about 5 minutes. Bake for approximately 20 minutes.

Pre-dough:
- 200 g Manitoba flour
- 200 g malt beer
- 2 g active dry yeast
Prepare the pre-dough 12-18 hours before baking and leave it covered in the kitchen.
Main dough:
- 150 g Manitoba flour
- 100 g wheat flour type 1050
- 100 g whole wheat flour
- 10 g baking enzymes
- 160 g malt beer
- 50 g Levito Madre (sourdough starter)
- 10 g active dry yeast
- 10 g salt
- 20 g sunflower oil
----------------------------
- 50 g grated carrots
- 30 g flax seeds
- 30 g sunflower seeds
- 40 g pumpkin seeds
----------------------------
Topping: Poppy seeds, sesame seeds, flax seeds (golden), sunflower seeds

Preparation:
Autolyse dough
1. Mix the flours, baking enzymes, and beer together. Let it swell for at least 1 hour.
2. Add the Levito Madre, active dry yeast, and salt and knead into a soft dough for about 10 minutes. When the dough completely detaches from the edge of the bowl, add the butter.
3. Finally, knead in the carrots and the seed mixture.
4. Place the dough in a lightly oiled dough container and let it rise for about 90 minutes. Stretch and fold it twice during this time.
5. Degas the dough on a lightly floured surface and divide it into 12 equal pieces. Shape them into rounds, moisten the bottom, and press them into the seed mixture.
6. Place the rolls seed-side down on a floured baker's linen. Proof for 45 minutes. Meanwhile, preheat the oven to at least 250°C.
7. Line a baking sheet with parchment paper. Place the dough pieces, with the seeded side facing up, onto the baking sheet. Place the rolls in the oven and steam them. Reduce the temperature to 210°C and bake for about 20 minutes.

Preferment:

- 100 g Manitoba flour
- 1 g active dry yeast
- 100 g cold water
Prepare the evening before, cover, and let stand in the kitchen for 12-15 hours.
Autolyse dough:

- 300 g Manitoba flour
- 100 g all-purpose flour (type 550)
- 10 g baking enzymes
- 100 g cold milk
- 150 g cold water
Briefly mix these ingredients and let them rest for about 1 hour.
Main dough:

- Preferment & Autolyse dough
- 40 g sourdough starter (from the refrigerator)
- 7 g active dry yeast
- 10 g sugar. Knead everything in a stand mixer for about 5 minutes.

- Add 10 g salt. Knead the dough until it completely pulls away from the sides of the bowl.

- Add 20g of softened butter in small pieces and continue kneading until the dough completely pulls away from the sides of the bowl. Knead for about 15 minutes. Place the dough in a lightly oiled proofing container and let it rise for about 90 minutes, or until it has doubled in volume.

Stretch and fold the dough twice during this time.

Degas the dough on a lightly floured work surface, divide it into 11 equal pieces, and shape them into rounds.

Make sure the seam doesn't close completely.

- Mix 30g of softened butter and 30g of lard with a pinch of salt and place it on the work surface, smoothing it out slightly.

Now, carefully rub the dough rounds, seam-side down, in the fat mixture, being careful not to close the seam,

so they will open nicely during baking.

Place the dough rounds, seam-side down, on a well-floured baker's linen and let them rise for 40 minutes.

Preheat the oven to 270°C (525°F). Turn the dough pieces over and place them on a baking sheet lined with parchment paper.

Place in the oven, steam well, and reduce the temperature to 220°C (425°F). Bake for approximately 17 minutes.

Preparation:
Preferment:
- 100 g Allperpours
- 1 g dried yeast
- 100 g cold water
Sourdough:
- 50 g Levito Madre
- 100 g warm water
- 100 g all-purpose flour (type 550)
Prepare both preferments the day before and leave them covered in the kitchen.
Cooked mixture:

- 40 g all-purpose flour (type 550)
- 100 g whole milk
For the cooked mixture, gently heat the flour and milk in a small saucepan. Stir constantly until a pudding-like consistency is reached. Transfer to a small bowl, cover with cling film,

and let cool. Store in the refrigerator until ready to use.

On baking day:

- 300 g all-purpose flour (type 550)
- 10 g baking enzymes
- 5 g active dry yeast
- 10 g salt
- 50 g sunflower oil

Also:

- 100 g water, 50 g molasses, and approx. 150 g sesame seeds
Combine all ingredients, except the salt, in a food processor to form a soft dough.

Add the salt after about 5 minutes. Knead until the dough completely pulls away from the sides of the bowl.

Place the dough in a lightly oiled proofing container and let it rise for about 90 minutes, stretching and folding it twice during this time.

Divide the dough into 7 equal pieces and shape them into rounds. Let them rest for about 20 minutes.

Now, shape the dough into a long loaf, about 40 cm in diameter, and then into a circle.

Place on a baking sheet lined with parchment paper and let rise for 45 minutes.

Mix the water with the molasses. Dip the rings in the liquid and then roll them in sesame seeds.

Bake in a preheated oven at 220°C (425°F) until golden brown, about 10 minutes.

Preferment:

100 g Manitoba flour, 1 g active dry yeast, 100 g water. Sourdough: 50 g sourdough starter, 100 g warm water, 100 g type 1050 wheat flour.

Prepare both preferments in the evening and let them rest, covered, in the kitchen.

Main dough (autolyse): 250 g Manitoba flour, 100 g type 1050 wheat flour, 12 g baking enzymes, 10 g sugar, 60 g cold water, 60 g whole milk. Briefly mix the ingredients and let them rest for at least 60 minutes.

For theMaindough preferment, sourdough, and autolyse

200 g leftover roasted potatoes, mashed

20 g fried onions chopped

6 g active dry yeast

25 g lard/butter.

Add a little water if needed (approx. 30 g).

Preparation:

Knead all ingredients except the salt and lard. After 5 minutes, add the salt. Once the dough completely pulls away from the sides and bottom of the bowl, knead in the lard/butter.

– Place the dough in a lightly oiled proofing box and let it rise for 90–120 minutes. During this time, stretch and fold the dough twice.

– Degas the dough on a lightly floured work surface and divide it into 12 equal pieces. Shape each piece into a round roll, taking care not to seal the seam. Place them seam-side down on a floured linen cloth.

– Let them rise for 45 minutes. Preheat the oven to 250°C (convection). – Spray the rolls with water, place them in the oven, and reduce the temperature to 220°C (convection). Bake for about 16 minutes. – Immediately after baking, spray the rolls with water and let them cool.

Preparation of the dough:

500 g 550 wheat flour

250 g water

50 g milk

10 g salt

7 g dried yeast

40 g cold butter

180 g butter for the butter slab (please prepare this beforehand)

Roll out the butter with a rolling pin on a floured work surface.

Quickly knead all ingredients together in a food processor. The dough doesn't need to be smooth.

Place the dough on the work surface. Shape it into a rectangle with your hands.

Roll out with a rolling pin to a thickness of 5 mm.

Place the butter slab on the dough, fold it over, and roll out the dough to a thickness of approximately 10 mm.

Fold the dough like a letter. Refrigerate for 1 hour. Place it with the narrow side facing up,

roll it out, and fold it back together. Refrigerate for 1 hour. Repeat this process 2 more times.

Store in the refrigerator until the next morning.

On the day of baking, remove the dough from the refrigerator and roll it out into a rectangle.

Using a pizza cutter, cut it into 8 pieces along the wide sides.

Roll up tightly, spread with icing, and sprinkle with sesame and poppy seeds.

Sourdough:
- 50 g Levito Madre
- 100 g water
- 130 g rye flour (997)
Pre-dough:
- 100 g wheat flour (550)
- 1 g dry yeast
- 100 g water
- 6 g honey
Prepare both pre-doughs the night before and let them stand, covered, in the kitchen for 12-18 hours.
Main Dough:
Sourdough, Pre-Dough, and Cooking Dough
- 270 g 550-grade Wheat Flour
- 75 g 1050-grade Wheat Flour
- 75 g Whole Wheat Flour
- 13 g Salt
- 7 g Dried Yeast
- 12 g Baking Enzymes
- 50 g Pumpkin Seeds
- 100 g Water
- 60 g Milk
- 25 g Butter
(a little water as needed)
Grain Mix for sprinkling.
On Baking Day:
Briefly mix the dry ingredients.
Add the pre-doughs and the usual ingredients, except the butter, and knead for about 12 minutes until a smooth dough forms. When the dough starts to pull away from the sides of the bowl, add the butter in small flakes and continue kneading until the dough has completely absorbed the butter. Place the dough in a lightly oiled dough pan and let it rise for about 90 minutes, stretching and folding it three times.
Place the dough on a floured work surface and divide it into equal 80g pieces. Roll the rolls into balls, lightly moisten them, and press them into the seed mixture.
Place the dough pieces, seam-up, on a well-floured baking sheet.
Cover and let rise for about 60 minutes.
After the dough has risen, turn the rolls over and place them on a baking sheet lined with parchment paper.
Preheat oven to 250°C (fan oven).
Place the rolls in the oven, reduce the temperature to 230°C, and bake with plenty of steam for about 20 minutes.

Sourdough
- 50 g Levito Mamma flour
- 100 g water
- 130 g rye flour (997)
- 6 g honey
Pre-dough
- 100 g wheat flour (550) or Manitoba flour
- 100 g water
- 1 g dry yeast
Cooking dough
- 50 g whole wheat flour
- 75 g boiling water
Main dough
- Sourdough, pre-dough
- 220 g wheat flour (550)
- 30 g water
- 70 g milk
- 3.5 g dry yeast
- 50 g pumpkin seeds
- 30 g flaxseeds
- 70 g grated carrots
- 12 g salt
- 1 egg yolk
- 30 g butter
- Seed mix according to Choice (in my case: sesame, poppy seeds, flax seeds, sunflower seeds)
The sourdough should be prepared the night before.
On the day of baking, combine all ingredients except the salt, butter, nuts, and grated carrots into a smooth dough.
Knead in the salt after about 3 minutes. Then add the nuts and carrots.
Place the finished dough in a lightly greased dough pan and let it rise for about 2 hours. Stretch and fold it 3 times.
Tip the dough out of the pan onto a floured work surface. Carefully shape the dough into a square with your hands. Cut off the rolls, moisten the dough pieces, and press the tops into the seed mixture. Place on a baking sheet, cover, and let rise for about 1/2 hour.
Preheat oven to 250°C, add the rolls, add steam, and reduce the temperature to 220°C.
Baking time: approx. 17 minutes, after approx. Release steam after 10 minutes.
Baking time: approx. 17 minutes. Release steam after about 10 minutes.

Ingredients for about 12 pieces
I prepare the dough the night before.
- 600 g 550 wheat flour
- 150 g whole milk
- 170 g water
- 60 g sugar
- 10 g dried yeast
- 12 g salt
- 1 g vitamin C

For the butter slab:
- 125 g branded butter
Filling:
- 100 g currants
- 30 g orange juice
Briefly knead the ingredients until they form a dough. Roll out on a lightly floured surface into a square, approximately 30 cm x 30 cm.
Wrap in plastic wrap and refrigerate for 12 hours.
Roll out the butter in parchment paper to a size of approximately 20 x 20 cm. I sprinkle a little flour on the parchment paper so the butter doesn't stick to the parchment paper.
The butter slab also goes into the refrigerator for 12 hours.
Soak the currants in the orange juice.
The next day, roll out the dough on a floured work surface approximately 60 x 30 cm.

Then, double the dough. This means folding the two ends into the middle and then folding over again.
Place the dough in the refrigerator for approximately 45 minutes.
Then roll it out lengthwise again. Sprinkle with the currants and fold the dough into a round.
- Return it to the refrigerator for approximately 45 minutes.
Roll out the dough into a rectangle, approximately 5 mm thick.
Cut into squares approximately 10 x 10 cm. Spray with water.

Fold over once to the middle and place on a baking sheet lined with parchment paper. Cover and let rise for approximately 2 1/2 hours.
Preheat oven to 220°C (top and bottom heat).
Bake the dumplings for about 15 minutes.

Pre-dough:
- 100 g 630-grade spelt flour
- 100 g cold water
- 1 g dry yeast
- 6 g honey
Pre-dough prepared at 8:00 a.m.
Cooking dough:
- 30 g 630-grade spelt flour
- 100 g water
Bring the flour and water to a boil in a small saucepan, stirring continuously until a pudding-like consistency develops. Transfer to a small bowl, cover, and refrigerate to cool.
Main dough: Afternoon around 4:00 p.m.
- both pre-doughs
- 250 g 630-grade spelt flour
- 100 g 1050-grade spelt flour
- 10 g baking enzymes
- 50 g LM, straight from the refrigerator
- 100 g water
- 5 g dry yeast
- 30 g butter
Briefly mix the dry ingredients.
Add the pre-doughs and the usual ingredients, except the butter, and knead for about 12 minutes until you have a smooth dough. When the dough starts to pull away from the sides of the bowl, add the butter in small pieces and continue kneading until the dough has completely absorbed the butter.
Place the dough in an oiled bowl or dough sheet and let it rise for
90 to 120 minutes, stretching and folding it twice.
Shape the dough into 10 rolls. First, roll it into a round shape, then shape it into a long shape.
Let them rise in a baking cloth with the seams facing down for about 45 minutes.
Preheat oven to 250°C. Place the rolls on a baking sheet with the seams facing up, cut a hole, and spray with water.
Place the rolls in the oven, reduce the temperature to 220°C, and bake with plenty of steam for about 18 minutes. Release the steam after 10 minutes.

Cooking dough:
- 50 g whole wheat flour
- 130 g water
Bring the flour and water to a boil in a small saucepan, stirring constantly, until a pudding-like consistency develops. Transfer to a small bowl, cover, and refrigerate to cool.
Main dough:
- Cooking dough
- 450 g whole wheat flour
- 10 g baking enzymes
- 200 g water
- 40 g Levito Mamma
- 20 g olive oil
- 2 g dried yeast
- 12 g salt
- 5 g honey
Mix everything into a soft dough. Place in an oiled dough bowl and let rise for about 1 hour, stretching and folding twice.
Place the dough on a lightly floured work surface and divide it into 9 equal pieces.
Roll the dough pieces into rounds. Moisten with water and press into a grain mixture.
Place the dough pieces, seam-up, on a baking sheet and let rise overnight in the refrigerator. Remove the dough pieces from the refrigerator.
Turn the dough pieces over and place them on a baking sheet.
Preheat the oven to 250°C (fan oven).
After placing the rolls in the oven, reduce the temperature to
230°C (fan oven). Bake with plenty of steam.
After 10 minutes, release the steam and bake for another 10-15 minutes.

Pre-dough
- 100 g whole wheat flour
- 2 g dried yeast
- 6 g honey
- 100 g cold water
Mix everything well and let it mature overnight in the kitchen, covered.
Cooking dough
- 50 g 1050 wheat flour
- 150 g boiling water
Mix in a small container/bowl, cover immediately with plastic wrap, let cool, and then refrigerate overnight.
The next day
Main dough
- 50 g Levito Mamma flour
- 100 g cold water
- Mix the pre-dough and cooking dough
well!
- 425 g 550 wheat flour, I used Caputo Cuoco
- 15 g baking malt
- 4 g dried yeast
- 1 egg yolk
- 50 g pumpkin seeds, 30 g sunflower seeds, 30 g flaxseed
- 100 g grated carrots
- 14 g salt
- 30 g softened butter, fold in well at the end of the kneading time.

Knead all ingredients into a soft, not very sticky dough.
Place the dough in a lightly greased dough pan and let it rise for
90-120 minutes at room temperature. Stretch and fold it twice.
Place the dough on a lightly floured work surface. Cut out 10 pieces of
approximately 120 g and shape them into rounds.
Moisten the surface and press into a seed mixture.
(Sesame, poppy, flax, sunflower seeds, if desired)
Let the dough rise with the seed mixture facing down in a floured dough cloth for 45 minutes.
Preheat oven to 250°C.
Carefully turn the dough pieces and place them on a baking sheet lined with parchment paper.
After placing the dough pieces in the oven, reduce the temperature to 230°C.
Bake with plenty of steam for about 15 minutes.

Sourdough:
- 120 g mixed seeds (pumpkin seeds, sunflower seeds, flaxseeds)
- 120 g boiling water
Main dough:
- 50 g Levito Madre (a type of flour)
- 250 g lukewarm water
- 150 g yogurt
Dissolve the Levito Madre in the water and yogurt.
- 600 g Caputo Cuoco wheat flour
- 75 g 5-grain flakes
- 15 g baking malt
Stir everything together until no flour clusters are visible.
Let stand, covered, for 1 hour to autolyse.
- 5 g dried yeast
- 15 g salt
Knead everything for about 15 minutes, then knead in the cooled mixed seeds.
Place the dough in an oiled dough pan and stretch and fold.
Let the dough rest for 2 hours, stretching and folding every 30 minutes.
Then Store in the refrigerator overnight.
Remove from the refrigerator the next morning and let it acclimatize for 1 hour, stretching and folding every 30 minutes.
Place the dough on a well-floured work surface, flatten slightly, and shape into a rectangle.
Cut off pieces and press them into a grain mixture. Place on a baking sheet lined with parchment paper, cover, and let rise for 45 minutes with the seam facing up.
Meanwhile, preheat the oven to 250°C.
Place the rolls in the oven. Reduce the temperature to 230°C.
Bake with plenty of steam for about 15 minutes, until the rolls are nice and crispy and have the desired brown color.

In the evening, approximately 12 to 18 hours, before baking
Sourdough starter 
- 50 g Levito madre
- 100 g water
- 130 g 550 grade wheat flour
Pre-dough  
- 100 g  rye flour
- 1 g dry yeast
- 7 g honey
- 100 g water

The next day
For the main dough:
- 240 g wheat flour

- 130 g whole grain flower
-  10 g baking enzymes

-  70 g cold Water

-  60 g Milk
- 1 egg yolk
- 14 g salt
-   7 g dry yeast
- 25 g Beetroot syrup
Knead the three pre-doughs with the above ingredients into a relatively soft dough.
Shortly before the end of the kneading time, knead in the butter. Once this is done, add the remaining ingredients:
- 30 g butter
- 125 g grated carrots
- 50 g pumpkin seeds
- 50 g flaxseeds

Now place the dough in a lightly oiled dough pan and let it rest for about 2 hours, stretching and folding it every 30 minutes.
Then shape the dough into round pieces of about 115 g,
lightly moisten the surface and press into the seed mixture (sesame/flaxseeds).
Place the dough seed-side down on a well-floured baking sheet.
Let the dough rest for 45 minutes. In the meantime, preheat the oven to 250°C.
Now carefully turn the rolls over and place them on a baking sheet lined with parchment paper.
Place the baking tray in the oven with plenty of steam.
Reduce the temperature to 210°C and bake for about 30 minutes.

Sourdough (the night before)
- 30 g Levito Mama (Mama flour)
- 60 g water
- 100 g 550 wheat flour (I used Caputo Cuoco)
Main dough
- Sourdough
- 425 g 550 wheat flour (I used Caputo Cuoco)
- 210 g cold water
- 100 g ricotta cheese
- 1 large egg yolk
- 10 g salt
- 6 g dried yeast
- 12 g malted flour
- 150 g bacon
- 50 g onions
for brushing
- 1 egg
- A little milk
- 1 g salt

Dice the bacon and onions and fry them in a pan. Set aside and let cool.
Meanwhile, knead the remaining ingredients into a soft, not very sticky dough. Finally, knead in the cooled bacon and onions.
Kneading time: approx. 12 minutes.
Transfer the dough to a lightly oiled baking pan. Let it rise for 60 minutes, stretching and folding twice.
Transfer the dough to a floured work surface and divide it into 9 equal pieces. Roll it into a round shape and place it on a baking sheet, seam-down. Brush with the frosting and let it rise for 90 minutes.
Meanwhile, preheat the oven to 230°C.
Brush the rolls again with the frosting before placing them in the oven. After placing them in the oven, reduce the temperature to 210°C.
After 5 minutes, add a cup of water to the oven to create steam. Continue baking for another 15-20 minutes, or until golden brown.

Ingredients:
- 500 g 550 wheat flour
- 50 g 997 rye flour
- 50 g Levito Mamma flour
- 6 g dried yeast
- 6 g honey
- 14 g baking malt
- 14 g salt
- 1 egg
- 180 g cold water
- 85 g whole milk
- 30 g butter
- sesame seeds
Knead all ingredients except the butter and salt into a smooth, soft dough. Shortly before the end of the kneading time, knead in the salt and butter.
Place the dough in a lightly oiled baking pan. Let it rest at room temperature for about 2 hours. Stretch and fold it 2-3 times.
Then place the dough on a lightly floured work surface and divide it into 9 pieces. First, form them into rounds, then into long shapes. Moisten the dough pieces and roll them in sesame seeds.
Place them in a floured baking cloth, bottom side up, and let rise for another 45 minutes.
Meanwhile, preheat the oven to 250°C.
Place the rolls in the oven, apply steam, and then reduce the temperature to 210°C. Bake for about 18 minutes.