3 - 4 hours
375 g Italian type 1 whole wheat flour or wholemeal flour
350 ml water
125 g Italian type 00 flour (W=260)
7 g yeast
7 g malt powder or sugar
10 ml extra virgin olive oil
½ teaspoon salt
Put the whole wheat flour in a bowl and add 320 ml of water. Mix well with a spoon to hydrate the flour. Leave to rest for 20 minutes. Then add the type 00 flour, mix well and leave to rest for another 20 minutes. If the mixture is too dry, add 1 – 2 tablespoons of water. Dissolve the yeast in the 30 ml water that remains and add to the mixture, then add the malt. Continue to knead and add the salt, and finally the extra virgin olive oil. Knead for a few minutes until you get a soft and quite dry mass.
Leave covered to rise for 2 hours until it has doubled in volume. Turn out the dough onto a work surface and then letter fold the dough several times (fold first the left third into the middle part and then the right third). Leave to rest for about 30 minutes.
Then divide the dough into 9 rolls and let them rest for 10 minutes. Then shape them into long rolls and leave them rise for another hour or so until they double again. Pre-heat the oven to 220 °C and cook for about 25 minutes until they are golden brown. You can make a diagonal slash lengthwise in the rolls if you wish.