Put all the ingredients together and make a dough.
Knead this dough intensively - preferably with a dough card, as the dough is very soft. Chill the dough overnight.
The next morning, the dough is allowed to acclimate for about 30 minutes and is then folded once on all sides.
Then the dough is covered with foil and forgotten for 2 hours.
Then repeat the folding, covering and resting for 2 hours.
If you then carefully tip the dough onto a heavily floured work surface, the dough resembles a lunar landscape.
Flour the dough from above, divide it into 2 parts with the dough card and lift both parts onto a baking sheet with baking paper with the help of two dough cards.
Covered with foil, the dough pieces are left to rest for another hour.
Now you can bake for 20 minutes at 250 ° C in a preheated oven with plenty of steam.
After the 20 minutes you open the oven to let out the steam, close the oven again, switch off the oven and use the residual heat for another 20 minutes.
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