Directions

1

Open the bakingbag - fold the edge of the bag and place it on the table like a sock

2

Pour water and yeast into the bag and make sure the yeast dissolves

3

Pour salt and junket (ymer) into the bag and make sure it spreads

4

Pour flour into the bag

5

Pinch the bag together in the shaft - lift - knead with the tip / "toe" inside the bag until all the flour has spread - min. 1 minute. There must be no dry spots with flour. The dough should be smooth and uniform

6

Release the binder by the dotted line at the front of the "sock" - tie the binder - not too tight - the dough should be able to breathe

7

7Place dough in refrigerator for long-term rise until you are going to bake - min. 24 hours max. 72 hours

8

Remove dough from refrigerator

9

Cut a hole in the tip / "toe"

10

Gently squeeze the dough out of the bag into a floured baking basket - raise approx. 3 hours at room temperature

11

Bake approx. 35 minutes in a 220 degree hot oven - preferably hot air and on a pizza stone