Put about half of the water into a large mixing bowl.

Add the yeast to the water.

Use a whisker to whisk the yeast with the water until it is completely dissolved.

Now first add the flour, next the salt, malt and sugar.

Add a little more of the water (but not all) and start mixing.

Check your dough: Is it too dry, add a little more water, is it just right, keep kneading. Make sure you add the water little by littel until the dough has the right consistency.

Knead the dough in the machine for another 12 minutes, knead by handmixeer or by hand for about 20 minutes.

I you used a machine: Give it one more knead by hand.

Dust the dough with a little flour on the top and cover it with a clean kitchen towel. Let it rest rest for 10 minutes.

Weigh your dough, it will be about 830 g. Devide by 10 (like 83) and make 10 portions of dough with this weight.

Take one portion and with a hollow hand, circle it on the counter until a round shape is created. Tepeat with all dough portions.

Let rest under a flour dusted towel for 5 - 10 minutes.

Take each roll and press it down with a flat hand to create a flat, round shape. Flip one half over to the other half (creating half a circle). Roll to slightly close the seam (but not completely) and to make a football kind of shape.

With the seam down, put each roll on a flour dusted towel, dust slightly with flour and cover with another towel.

Fill an old baking pan with stones and put it on the lowest rack in your oven.

Preheat the oven to 475°F, let the stones get really to that temperature while you work on the dough and rolls.

Let the rolls rest a) If you want to bake them soon, let them rest at room temperature for 20-30 minutes) b) If you want to bake them several hours later, let them rest in the fridge for several hours or overnight. Let them get to room temperature again before you continue.

Put each roll with the seam upside on a baking sheet.

Put in the oven on the middle rack. Pour or spray ¼ cup of water onto the stones and immediately close the oven.

Reduce the heat to 425°F and keep the oven closed for about 18 minutes.

When the rolls are almost done (about 18 minutes), open the oven and release the steam. Then close the oven door and bake for another 2-3 minutes.

Remove the rolls from the oven and let them cool before you eat them.