Process all ingredients, with the exception of the sesame, with the spiral mixer of the food processor into a smooth dough in 7 minutes. Place in the oven well covered for 1 hour, using the stretch and fold method after every 20 minutes. Then place in an oiled, sealable bowl in the refrigerator for approx. 12 hours.
The next morning, place the dough on a lightly floured board and carefully roll it out into an approx. 30 x 30 cm square. Cut into nine rolls of the same size. Sprinkle with water and roll in the sesame seeds all around. Leave to warm to room temperature for one hour in baker`s linen (a well-floured tea towel is also possible).
In the meantime, preheat the oven to 250 ° C top / bottom heat. Place the dough pieces on the baking stone and steam well. After 10 minutes, switch the temperature down to 230 ° C and bake for another 10 minutes.
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