Lovely and light buns with a crispy crust that tastes great with butter and jam.
Can also be eaten as part of dinner.
0.5 L LUKEWARM WATER
50 G FRESH YEAST
450 G DURUM WHEAT FLOUR
300 G ALL PURPOSE FLOUR
1½ TSP. SALT
Stir the yeast out into the water.
Add salt and all of the durum flour and mix it to a thick porridge.
Knead the flour a little at a time until it is a smooth and supple dough.
Shape the dough into a ball, brush it with oil and place it in a bowl covered with a cloth.
Let the dough rise for 1½ hours.
Scrape the dough out on a lightly floured table, knead it well and divide the dough into 16 pieces.
Form them into buns, place them on a baking sheet lined with baking paper and brush the top of the buns with oil.
Cover the buns with film and let them rise again for 30 minutes.
Preheat the oven to 250 degrees celsius, place a roasting pan on the bottom of the oven.
Pour a cup of cold water into the roasting pan and immediately close the doctor, let it steam for a few seconds.
Remove the film from the buns and quickly place them into the middle of the oven to let as little steam as possible out.
Lower the heat to 210 degrees celsius.
Bake the buns for 25-30 minutes. They are done, when it sounds hollow, when you tap lightly on the bottom of the balls.