Ingredients:
550g / Strong white bread flour
440g / Cold water
1½tsp/8g Kosher Salt or 1tsp/8g table Salt
¼tsp / 1g Dried Yeast or 7g / of fresh yeast
½tsp of Vegetable or Olive oil for greasing the bowl
Make starter the night before with 1g yeast 200g flour and 200 water from the recipe
then put it on the top shelf of the fridge
Add the rest of the flour and water in the morning, mix and leave for 3 hours at room temperature
Place somewhere warm to ferment for 2.15 h
turnout and shape into 6 rolls using lots of flour as this is a wet mix
proof for 20min in couche
Bake on a lightly oiled tray at 230 degC
