This is one of my favorite breads at the moment. This recipe uses a sourghdough/yeast mix and a overnight rest for fermentation. The effort is very well worth it as this is a great meal prep for some fast sandwitch based meals or snacks.

Ingredients

Poolish:

• 700g water
• 650g pizza flour
• 1.5g fresh yeast
• 30g sourgh dough starter

Main Dough:

• all of the poolish dough
• 350g pizza flour
• 25g salt
• 10g olive oil

Instructions

Mix the poolish together, let it rest for one hour at room temperature and then place it covered in the fridge for 16-24h.

The mix the other ingredints in and let the dough rest for half an hour to an hour.

Form about 20-30 little balls by shaping them like little bread loafs or pizza doughlings. Place them at a generously dusted baking tray and cover them with a humid kitchen towel.

Let them rest for an hour.

In the meanwhile, preheat the oven to max, for me 250 degree. A pizza stone will do wonders here. In addition, if you have a dutch oven place its lid one tray below the one with the pizza stone. This will store a lot of heat and help during baking.

Once the oven is hot and the rest time is over place a doughling in flour, turn it and repeat. Flatten it out per hand a bit and repeat. Then use a rolling pin to flatten it. They should be pretty thin. Make sure you use enough flour so they do not rip open during rolling or placement in the oven. Note that overdoing it with flour will not taste that great eather. Your goal is that they do not stick to the table, but in the end have as little flour on the dough as possible once you are done.

A good shaping process will enable them to relly rise well. Rips will prevent that so rather use a bit more flour than too little.

Place two of them on the pizza stone and wait for about 1-2 minutes. They should fully rise during that time. Once you see that some edges get a bit of browning, remove them.

If you want to use them right away, flip them at that point insterad of removing them.

Out of the oven, place them at a kitchentowel and cover them with another.

Once all are baked let them rest for a bit. Then place them side by side on a kitchen towel, turning them after about 10 minutes. The goal here to dry them a bit on the outside, or they will freeze together and will rip once you try to remove them from the freezer.

Let them rest open until the outside does no longer feel humid. Do not wait until they actually dried up.

Once they are cold stack and freeze them.

When you need them get one out and place it in the toaster. They will extend a bit and trap a lot of hot air inside, so be carefull when removing them. Cut them open at one side and fill them however you feel like.