Method

1. Soaked Grain: Mix pumpernickel with hot water, cover and place in a fridge overnight.
2. Dough: Mix all Ingredients with a spiral mixer for 4 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
3. Once mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
4. Scale the dough into 60 g pieces.
5. Mould the dough in your preferred shape, we recommend round and place onto a greased baking tray.
6. Allow the dough to final proof for 30 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
7. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
8. The oven should have a temperature of 240°C when you put the rolls in then decreasing to 200°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
9. Bake the rolls for 18 minutes.