>>936147531
It can be really complex, what I had planned was quite simple though.
500g flour (spelt, type 630)
12g salt
4g dry yeast (or 8g fresh, plus 8g sugar for pre-dough if you go that route)
370ml water
stir until no more dry four is to be seen
leave in fridge over night
shape buns out of it (hardest part, you'd want to fold the dough in the process for surface-tension)
bake 20 min at 250°C
Deviated to buns without such long rest-times for now, should be done soon.
I find it really satisfying when my bread turns out well. Plus I know what's in it, can adjust things to fit my tastes and don't have to grab pants to walk to the bakery.
