These don’t take a lot of effort, but do take a lot of time.
First Stage Dough
- 250g flour (sifted)
- 8g dry yeast (1 packet)
- ~300g water (to make sticky)
In a large bowl, add all ingredients and mix well until you have a soft, elastic dough.
Cover dough with a damp towel and let rise for ~6 hours at room temperature.
(alternately: let rise in refrigerator overnight for up to 3 days)
Second Stage Dough
- 500g flour (sifted)
- 15g dry yeast (2 packets)
- 10g salt (~1tsp)
- ~600g water (to make dough)
Mix Second Stage Dough completely into first stage dough.
Separate into ~6 elongated rolls.
Cover with a moist towel and let rise in a slightly warm, humid place until approximately doubled in size.
Bake in a steamy oven (eg: with a tray of water underneath) on a floured surface for 15 minutes at 250C (~450 F).