Wheat sourdough rolls. With 480 g type 550 wheat flour, 15 g wheat sourdough, 1 g fresh yeast, 11 g salt and approx. 320 g water. Let the dough mature at room temperature for 7 hours, then form dough pieces and let them rest in the refrigerator for 12 hours. Then place the dough pieces on baking paper and bake between two preheated trays at 230 degrees.