-
1
Put the dry ingredients and the bread starter into a large bowl.
-
2
Add about 100 ml of milk to Step 1 and use a scraper to mix in a cutting motion.
-
3
Gradually add the rest of the milk before the flour is completely incorporated.
-
4
When the dough lumps together, stop adding the milk.
-
5
Remove the dough from the bowl and place on the work surface.
-
6
Knead it for 5-7 minutes while stretching it out on the surface, until the dough no longer sticks and it begins to gather together.
-
7
Place the butter onto the kneaded dough from Step 4, wrap it up, and knead some more.
-
8
Knead in the same way as Step 4 for about 7 minutes, until the butter is incorporated.
-
9
Place into a bowl and cover with plastic wrap.
-
10
Let rise.
-
11
(In the winter, it will take about 10 hours.
-
12
In the summer it will take about 6 hours)
-
13
When you stick a finger into the dough, if the imprint stays, it has finished rising!
-
14
Use a scraper to cut the dough into 8 sections.
-
15
Form the sectioned dough from Step 9 into long and narrow elliptical shapes.
-
16
Cover with a damp cloth and let rest for 20 minutes.
-
17
While rolling the dough with your hands, spread it out to about 20 cm.
-
18
Then use a rolling pin to roll it out to 30 cm and then roll it up.
-
19
Place the rolled up dough from Step 11 onto a baking tray lined with parchment paper.
-
20
Place some cups filled with boiling water onto the tray and cover with a large plastic bag.
-
21
Let rise a second time (about 60 minutes.)
-
22
When Step 12 has doubled in size, bake in a 200C oven for 10 minutes.
-
23
They're done.
-
24
You can eat them as is or make sandwiches!
