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["For the scald soaker mix 5g flour and 25g water in a small pot and warm it up, constantly stirring until all the water is absorbed and a homogenous paste forms. Set aside and let cool.", "For the autolyse, mix 230g of water with all the leaven, 150g of all purpose flour, 65g of Kamut/Emmer/whole wheat flour and 65g of durum wheat flour. Let rest for 30 minutes.", "Add all the other ingredients (150g of all purpose flour, 11g of salt, 5g honey, 5g oil, 10g water if needed, malt if using) and knead until the dough comes together and forms a ball, around 10 minutes. You can do this by hand or with the dough hook of a stand mixer.", "Let the dough rest for 2 hours at room temperature, fold every 30 minutes.", "Place dough in a lightly oiled bowl, cover and continue to rest in the fridge for at least 15 hours.", "Take dough out of the fridge and let come to room temperature, around 2 hours.", "Weigh dough, divide total weight by 9 and divide dough in 9 pieces of that weight, should be around 90g per piece. Let rest for 10 min.", "While the dough rests, prepare your seeds on small plates so you can dunk the rolls into them easily and setup your proofing vessel (see note above and photos.)", "Round each piece of dough into a roll, maybe wet the surface with a little water if needed and roll the top of the roll in the seeds.
