Wecken
Ingredients
- 500 g white flour
- 280 ml water
- 10 g Salt
- 20 g Backmalz (aktiv)
- 15 g fresh yeast
Instructions
Add the lukewarm water in to a bowl and mix in the yeast with a little bit of sugar.
After the yeast shows small bubbles, mix the flour, salt and Backmalz in to the yeast water and knead to a smooth dough.
Let the dough rise for 20-30 minutes and then cut the dough in to 80g big chunks. Form them in to a sphere with a stretched surface. Let sit for another 20 minutes.
Flatten the sphere and fold it. The technique is explained below or can be found online [here](https://www.youtube.com/watch?v=QH4Dt8XfzWg). Let them sit for another 10 minutes. In the mean time add 2cm water on to a backing tray and put to the oven. Heat up the oven to 220°C.
Add the buns. Make sure that there is still some water on the backing tray. If not, add an extra cup filled with water.
Bake for 20 minutes and take out.