Mix the yeast with salt and 100 ml of the liquid and leave to stand for at least 30 minutes or longer. Then the flour with the rest of the ingredients and the yeast solution is nicely mixed in the machine for a few minutes on a low level and skimmed off. This takes about 4-5 minutes. Now I put a plastic bag over the bowl and let the dough double up. This can take up to 2 hours, depending on the room temperature. Then knead the dough again by hand. Let it relax a little and shape into even balls and grind them so that they become silky smooth. After a short rest, I form various shapes such as wheels, S-shapes, wreaths, pigtails, curls, etc. You can see pictures of them in my album. Transfer to the prepared baking tray, brush with the beaten egg and let rise 1/3. Preheat the oven to 200 °. Then shoot into the pipe and immediately pour a cup of water onto the bottom, close immediately. After 5 minutes, switch down to 180 °, briefly open the pipe, let off steam and finish baking in about 15 minutes. I never put the dough in a preheated oven or put the bowl in hot water or use a hot water bottle. I like that the dough can develop its wonderful aroma at normal room temperature. The slower this happens, the better. Makes about 8 pieces.
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