I hear the Germans add some type of malt to their rolls at times (I guess from beer production). Would the addition of maybe some diastatic malt have a positive effect? What about using bread flour? Thanks for your help. You could try adding 1/2 teaspoon diastatic malt - it might give you a slightly higher/faster rise. If you use bread flour, increase the water by a couple of tablespoons, or enough to make the dough look like the photos in the blog post. PJH

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