340 g water (lukewarm) 15 g fresh yeast (or 5 g dry yeast) 10 g salt 455 g wheat flour (type 550)
Mix all the ingredients and leave covered to prove for two hours. Continue proving over night in the refrigerator.
Next morgen shape into 6 rolls and let prove on the baking sheet for an additional 30 minutes before placing in the oven, heated to 230° C.
Pour halve a cup of water on the bottom of the oven.
Bake for 20 to 25 minutes.
Reduced water to 315 g
Will report how it goes
At 70% hydration the rise was basically the same. Shaping was easier and the dough slightly less sticky.
Crumb as nice as before.
Will Go with 70% hydration for the next bakes.