Summary

Ingredients

• 18 g salt
• 100 ml cold water
• 12 g yeast, fresh
• 1 kg flour type 480 universal
• 20 g suar
• 20 g cornstarch (wheat or corn starch)
• 60 g butter, very soft
• 20 g bakin malt, or a bit less
• 500 ml milk, cold

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Instructions

1. First mix the salt with the water and the yeast well and let stand for at least 30 minutes, or longer, up to 20 hours (!).
2. Then knead the remaining ingredients (butter last) and the yeast mixture for a good 10 minutes to form a medium-firm dough. The dough sticks slightly, but that works, don`t put more flour on it!
3. Then cover well with plastic and let rise twice, this can take 2 - 3 hours. Then work together briefly on a lightly floured work surface and fill into a very large box form, up to half the height at most, or divide it into three smaller forms. The dough rises very strongly, despite the small amount of yeast.
4. Preheat the oven to 200 ° C. Cover the baking pan with a cloth and let the dough rise 1/3, then put in the oven. I then immediately pour 1 cup of water into the pipe.
5. The baking time for me is 35 - 40 minutes with hot air, with the heat falling slightly to 175 ° C.