German Hard Rolls

Adapted from Angie's Recipes
which was also adapted from Plotzblog
~from Savoring Time in the Kitchen

Poolish Dough

100 g Water
100 g Bread flour
0.1 g Fresh yeast


150 g Bread flour
55 g Water
5 g Fresh yeast
5 g Salt
10 g Sugar
3 g Butter or Olive oil

Combine together the poolish ingredients in a mixing bowl. Leave it, covered, at room temperature for 16-20 hours.

Mix the starter, bread flour, water and fresh yeast at low speed for 3 minutes, then increase the speed and mix for 5 more minutes. Add in salt, sugar, and olive oil and continue to knead for another 5 minutes until the dough is smooth and elastic.

Transfer the dough to a lightly floured work surface and form into a round ball. Cover with a clean kitchen towel. Set aside for an hour. Stretch and fold the dough after 30 minutes. Knead the dough thoroughly and divide it into 5 large or 8 small portions. Shape each portion into an oval and place them on the parchment paper lined baking tray. Cover and prove for an hour.

Place a roasting tray at the bottom of the oven. Preheat the oven to 230C/450F. (May brush the rolls with milk, if desired) Score the rolls and place in the hot oven. Pour 1 cup of hot tap water into the roasting tray. Bake 20-25 minutes until they are nicely