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1
Dissolve 5 grams of yeast in 300 grams of water that is at a temperature of 28C.
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2
Add 300 grams of flour and stir, the mixture will be fluid. Let it rest for 4 hours at 24C (starter).
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3
When the starter is ready, place the remaining flour with the durum wheat flour on the work surface and make a well in the center, place the starter in the well, add the remaining yeast, crumbled, and 130 grams of water.
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4
Begin incorporating the flour with the starter, bringing it towards the well, initially working with the tips of your fingers, then add the salt and continue kneading.
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5
Knead the dough by hand or with the mixer for at least 10 minutes, until the dough is smooth and uniform in consistency.
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6
Shape the dough into a ball, make a criss-cross incision in the dough and let it rest for 50 minutes, covered with a damp cloth, until it has doubled in size.
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7
Divide the dough into 16 pieces (approximately 80 grams each), shape each piece into a ball and cover with a damp cloth.
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8
Take one roll at a time and place a 3 centimeter ring in the center and press it until it reaches the midpoint. Then with a sharp blade make 5 incisions in a sunburst pattern starting at the outside of the ring.
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9
Place the rolls on a wax paper lined baking sheet and let them rise, covered, for 1 hour.
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10
Place a bowl full of hot water on the bottom of the oven floor and bake the rolls at 180C for 12 to 15 minutes, then increase the oven temperature to 250C for 6 to 10 minutes.
