Mix the flour, salt, sugar and dry yeast in a bowl. (regular wheat flour would work too)
2.
Add the lukewarm water while stirring.
3.
Knead everything briefly into a smooth dough.
4.
Cover the dough and let it rest at room temperature for 2 hours. It will roughly double in size.
5.
Preheat the oven (230°C conventional (top/bottom heat) / fan oven: 210°C)
6.
Place the dough on a floured work surface and divide it into the desired portions.CAUTION: Do not knead, so that the air cannot escape!
7.
Carefully shape each piece of dough. Semmeln: small round balls, which are cut crosswise with a sharp knife.Baguette: shape into long loaves and place them on a baguette baking tray.
8.
Dust with a little flour, cover and let rest at room temperature for about 10 min.
9.
Part-bake the dough rolls in the preheated oven for approx. 13-15 minutes. They must not take on any color yet; it is enough if the rolls have risen and are stable (see photos).Tip: Place a pot of water in the lower part of the oven!
10.
Let cool on a wire rack and then freeze!
11.
When needed, e.g. for Sunday breakfast, finish baking for approx. 10 min. and enjoy!(230°C conventional (top/bottom heat) / fan oven: 210°C)
