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

Add oil, salt and durum flour to the bag and make sure it spreads

4

Pour Tipo 00 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 smooth

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. 5 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 break. If the dough is hard to squeeze, cut a slightly larger hole. Use two plates if you do not want the buns to lie close and touch each other.

11

Top with a small tablespoon of basil pesto on each bowl

12

The buns may be a little flat for sandwich buns - use if necessary a spoon or your fingers with a little oil on to flatten them out a bit

13

Bake for 15 - 20 minutes in a 220 degree hot oven - preferably hot air