Bio-weizen-dinkel partybrötchen

Zutaten

• Sauerteig, Autolyseteig
• 70 g. Dinkelmehl 1050
• 8 g. Salz
• 25 g. Butter
• 10 g. Zucker
• Sesam und Mohn zum Wälzen

Zubereitung

• Mix Levain and let it rest for 20 hours at room temperature
• Mix all ingredients for the Autolyse-Dough and let it rest for 20 minutes
• Mix all ingredients except butter and sugar for 5 minutes on lowest speed and 3 minutes on second speed. Add butter in pieces and continue for 3 minutes.
• Add sugar and finish in 2 minutes on second speed.
  
• Divide the dough into seven 110-g. pieces and shape them as round rolls. Coat it with Sesame and Poppy Seeds and move them to a round baking tin or big proofing basket floured.
• Let it now finally proof for one hour at room temperature and further 12 hours at 5 degree in the fridge over night.
• Bake it directly out of the fridge the next morning at 250 degree falling to 200 degree with steam for 25 minutes.
• Release steam after 10 minutes. The last 5 minutes finish with slightly open oven door

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