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 the rest of the ingredients except flour 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 even 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

Place dough in refrigerator for long-term rise until you are going to bake - min. 6/8 hours max. 72 hours

8

Remove dough from refrigerator

9

Cut a hole in the tip / "toe" - approx. 4 cm for buns

10

Gently squeeze the dough out of the bag. Cut dough for each bun. Be careful not to cut in the plastic. Be careful not to press the nails / fingers into the bag, as it may burst. If the dough is hard to squeeze, cut a slightly larger hole. Use if necessary two plates if you do not want the buns to lie close and touch each other. You can also bake these buns in a mold for small breads or in American muffin molds.

11

11. Bake approx. 30 minutes in a 220 degree hot oven - preferably hot air