Knead everything except salt in a food processor for 8 minutes.
2
Place the dough in a baking dish and let the dough rest for 30 minutes.
3
Mix in the salt. Let the dough rest for 1 hour before folding it over itself once.
4
Wait another hour and repeat folding again. Refrigerate the whole dough overnight or for 8 hours.
5
The next day, the rolls are fried. Set the oven to 240 degrees with the baking steel in the middle of the oven and heat up for 30 minutes.
6
In the meantime, take the dough out of the fridge and divide it into pieces of approximately 100-130 grams. Place the buns on a baking paper, sprinkle a little flour over each roll and cut a pattern with a razor blade.
7
Place the rolls with the baking paper underneath on the baking tray. Let them roast for 20 minutes with steam in the ovens and 15 minutes without steam.
