400 g of water 8 g (2 tsk) yeast 600 g special wheat flour 25 g (2 tbsp) olive oil 12 g (2 tsp) salt 12 g (2 tsp) sugar
Mix everything in a bowl, cover with a lid and leave to ferment in the fridge 8–24 hours
Turn the dough onto a floured baking table and weigh out pieces of approximately 85 grams. Form the pieces of dough into smooth balls by folding the edges of the dough towards the center so that the surface is taut. let the dough balls rest for a short while, 15-30 minutes.
Now roll out each dough ball to the size of a CD and place them on baking paper. Leave to rise while the oven heats up, 30-45 minutes. Set the oven to 250 degrees.
Place the loaves in the middle of the oven, six at a time.
Take the loaves out when they get a little colour. In the oven, the buns blow up like balloons, but they collapse again when the loaves are left to cool under a towel (it is important that they are covered with a towel, otherwise they may become a little dry and crack when you open them).