For the starter dough, put the flour in a small bowl. Dissolve the yeast in the water and add to the flour. Mix everything well, cover and let stand overnight at room temperature. Then put the flour in a bowl, mix with the salt. Dissolve the yeast in the water, add to the flour together with the pre-dough and knead into a dough. This dough is a little soft and also a little sticky. Don`t add any extra flour here. Now cover it with a damp cloth and let rise for three hours at room temperature. Work the dough every hour briefly with the floured hand.
In the meantime, line a baking sheet with parchment paper.
Now place the dough on a lightly floured work surface and knead briefly. Now, if necessary, you can add a little more flour. Just enough so that you can process the dough. For me, the specifications are so accurate that this is not necessary.
Now divide the dough into eight equal parts. Grind the pieces of dough round and place on the prepared baking sheet. Then cover with foil and let rise for about 1 hour. The dough pieces should have increased in volume over time, but not doubled. You have to look, it also depends on the room temperature.
Then put the covered dough pieces on the baking sheet in the refrigerator for about 2-3 hours. During this time they become a little flatter, but later rise nicely in the oven.
Towards the end of this resting phase, preheat the oven to 220 degrees and whisk the egg white with the water. Take the dough out of the fridge and brush with it. Cut a little in the middle of each with a sharp knife.
Bake in the oven for 25-30 minutes until it is golden brown in color. Remove and let cool down completely on a wire rack.
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