Because these naturally produced baked goods are simply special and give you a connection to the grain. This gives you a first-hand experience of what natural products feel like. Organic flours are of course ideal for this. Dough that is made by hand should always be kneaded thoroughly. This allows the gluten protein to permeate the dough like a net. The dough should not be firm - because then the bread or rolls will be dry and the volume will remain small.
It is best to first mix all the ingredients in a bowl (in practice, a flour quantity of 500 g - 1000 g has proven effective) with one hand and then mix vigorously - in other words, knead thoroughly. Now place the dough on a lightly floured work surface. The less additional flour is worked into the dough afterwards, the better the quality. Before starting, however, the dough hand should be free of dough residue.
The best way to work the dough is to flatten it slightly. Place the bottom half on top of the top half (fold), then place the dough on the work surface so that the gap between the folds is facing upwards. Press the dough flat again and fold. Repeat the whole process for 3 minutes. If the dough sticks, simply spread a film of flour on the work surface by hand. Dough should never be floured directly, otherwise flour pockets may form - which would be visible in the end product.
Cover the dough for 15 minutes (use a dough bowl as a cover) and leave to rest. Flatten and fold again for 3 minutes as described above. Cover the bowl again and leave to rise for 60 minutes. Then transfer the dough from the work surface to a newly floured work surface using a dough card (a spatula also works) and do not knead any more. Make sure that there is no flour on top (brush off if necessary).
This is how you shape the dough: Pull a piece of dough slightly away from the bottom towards the outside and place it lightly over the center of the dough at the top and press down lightly. Turn the dough slightly and repeat until it has a round shape. Make sure that no flour is worked in. Lightly flour the top of the dough and turn it over so that the floured side is at the bottom. Lightly flour the top again and place the dough on a baking tray lined with baking paper. Cover with cling film and leave to rest for approx. 40 minutes.
Then cut into the sides and bake in the preheated oven for 55 minutes (using 500 g flour) on the bottom shelf. Spray some cold water on the sides of the oven with a spray can immediately after baking. Release the steam after 30 minutes by opening the oven door slightly and briefly.

Roman Höckele also shows you in the video how easy it is to prepare the dough.