Long-fermented bread with Completo Breaty

Mix Breaty, the yeast and 6.000 g of water for 5 minutes at 1^st speed (spiral mixer). Switch to 2^nd speed and mix for another 2 minutes without adding water. Then gradually pour in another 1.500 g of water until fully absorbed, mixing for approximately another 8 minutes, and finally add the salt.

Bulk fermentation: 40-50 minutes in a dough tub at room temperature.

Then refrigerate the dough at 4-5°C for approximately 24 hours. After 24 hours in the refrigerator, let the dough rest at room temperature for approximately 1,5-2 hours.

Turn the dough out onto a work surface generously dusted with rice semolina or remilled durum wheat semolina, divide into small rectangular rolls and place on floured wooden boards.

Proofing: approximately 3-3,5 hours at room temperature (approximately 25-26°C).

Turn the rolls over before loading into the oven, and bake at 210°C with steam for approximately 25 minutes, opening the steam vent halfway through baking.