Silesian rolls are double rolls. They work best with fresh yeast. The day before baking, mix a pre-dough. Heat 0.1 L of water lukewarm for this. As a starter, dissolve 0.2 g fresh yeast in it. Pour 100 g flour into a bowl. Stir in the yeast and place a lid on the dish. Allow to stand at room temperature for 18 to 22 hours. The next day, heat 0.2 l water lukewarm. Dissolve 8 g yeast and sugar in it. Mix 400 g flour with salt. Knead yeast and pre-dough for 5 minutes on low heat. Continue kneading for 8 to 10 minutes on the 2nd rung until the dough separates from the bowl rim. Cover and leave to rise for 60 minutes. Take the dough out of the bowl every 20 minutes and tap it flat with your fist. Afterwards form again to a loose ball and put it into the bowl. For Silesian rolls, cut the dough into 8 pieces. Tear each piece apart in the middle. Press both halves flat. Roll up the lower and upper edge towards the centre. Place both pieces of dough loosely together with the torn side. Sprinkle a cloth with flour. Silesian rolls on the head around on it. Cover with a cloth. Let it go for 90 minutes. Preheat oven to 230° C. Line a baking tray with baking paper. Turn over the Silesian rolls and place them on the baking tray without a cloth. Let it go for 10 minutes. Spray a little water into the oven when sliding from the tray to the middle rail. Bake the Silesian rolls for 20 minutes.