Mix 500ml cold, low-calcium water with 100g whole wheat spelt flour and 400g wheat flour type 405 in a mixing bowl.

Mix everything well until a slimy consistency is achieved and the flour is completely bound by the water.

Add 3g dry yeast (or 9g fresh yeast) to the flour-water mixture.

Cover the bowl with a damp kitchen towel and let it sit in the fridge overnight or for 12 hours.

Add the remaining wheat flour type 550 and the remaining 4g dry yeast (or 12g fresh yeast) to the pre-dough.

Mix everything well until the dough reaches a smooth consistency (approx. 2-3 minutes with a hand mixer on the lowest setting).

Add the salt to the dough and continue kneading for 1-2 minutes on a slow setting.

Let the dough rest in the mixing bowl with a damp kitchen towel at room temperature for 30 minutes.

Turn the dough out onto the work surface.

Knead the dough by hand for 5-10 minutes.

Important: Over-processing with a hand mixer can damage the yeast and impair proofing. If you have a spiral mixer, simply finish kneading the dough on a medium setting.

Stretch and fold the dough for 2-3 minutes to strengthen the gluten structure. To do this, fold the dough into itself, rotate it 90°, and fold again, and so on.

Shape the dough into a nice ball. To do this, pull the dough towards you with your palms on the work surface, rotate, and repeat.

Place the dough ball in a bowl greased with a little olive oil.

Cover the bowl with a damp kitchen towel and let it rise at room temperature for 4-6 hours, until the dough volume has almost doubled (or too many air bubbles are visible on the dough surface).

Carefully maneuver the dough onto the work surface.

Divide the dough into 12 equal pieces.

Briefly (about 5 to 10 times) stretch and fold the dough pieces.

Shape the dough pieces into smooth balls.

Place the dough balls on two baking sheets with baking paper.

Brush each dough piece with very little olive oil and sprinkle some sesame seeds over it.

Set the oven to top and bottom heat at 25-30°C.

Let the baking sheets with the dough pieces proof in the oven for 1 to 2 hours.

Remove the dough pieces from the oven.

Preheat the oven to top and bottom heat at 250°C for 20 minutes.

Once the oven is preheated, bake the dough pieces on the middle rack for 12-13 minutes until dark brown.

As soon as you slide the baking sheets into the oven, spray 150ml tap water onto the bottom of the oven and quickly close the oven. The water will evaporate, and the steam will ensure a smoother consistency with excellent crispiness for the finished rolls.

Let the rolls sit for 10-15 minutes after baking.

Serve fresh & enjoy.

Enjoy your meal. These rolls are a dream come true!