Harde Broodjes (Hard white rolls)

The English instructions are listed below. Ingredients: (approximately 27 rolls) 1 kg flour 50 g flour enhancer 50 g yeast (fresh) 15 g salt 600 ml cold water Mix the ingredients, except for the salt. Salt will be added a little later. The dough is well-kneaded when it forms a nice, homogeneous ball. Let this rest for about 10 minutes, covered with plastic wrap. Form into balls of approximately 60 g each. Let these rise for about 20-25 minutes. Shape the dough into balls again, making sure to remove any air. Then place them on a baking sheet lined with parchment paper. Score the top with a sharp knife and sprinkle with a little flour. Cover again and let rise in a warm place for 45-60 minutes. Bake in a preheated oven at 230°C (450°F). After the rolls are in the oven, reduce the oven to 200°C (400°F). Pour a little water onto the base plate. Baking: about 18 minutes and after 12 minutes open the oven slightly so that the steam can escape. Good luck and tasty food. English instructions Ingredients (for about 27 rolls): 1 kilogram flour 50 grams of flour improver 50 grams yeast (fresh) 15 grams of salt 600 ml cold water Mix the ingredients except for the salt. Salt should be added later when it can't get into direct contact with the yeast. The dough is well knead when it has become a nice homogeneous ball of dough. Let it rest for about 10 minutes under plastic Make balls of about 60 grams. Let it rise for about 20-25 minutes. Re-shape and make sure that the air is out of the dough. The put on a baking sheet with parchment paper and cut the top with a sharp knife. Sprinkle the top with a little flour. Cover again and let it rise in a warm place for 45-60 minutes. Bake in a pre-heated oven at 230 degrees Celsius. After placed reduce the oven to 200 degrees Celsius and pour some water on the bottom plate to create steam. Total baking time should be about 18 minutes. After 12 minutes slightly open the oven to let the steam out. Good luck and good appetite.