Add the lukewarm water in to a bowl and mix in the yeast with a
little bit of sugar.
After the yeast shows small bubbles, mix the flour, salt and
Backmalz in to the yeast water and knead to a smooth dough.
Let the dough rise for 20-30 minutes and then cut the dough in to
80g big chunks. Form them in to a sphere with a stretched surface. Let
sit for another 20 minutes.
Flatten the sphere and fold it. The technique is explained below or
can be found online here. Let them
sit for another 10 minutes. In the mean time add 2cm water on to a
backing tray and put to the oven. Heat up the oven to 220°C.
Add the buns. Make sure that there is still some water on the
backing tray. If not, add an extra cup filled with water.
Bake for 20 minutes and take out.
Folding Technique
The idea is to get the star-shaped pattern in to the bun. For this
you fold the flattened dough, having your thumb fixed in the middle.
During the whole process the thumb will stay in the same place. The
first fold is done with roughly 140 degrees of the full circle. Fold it
over and then use your handwear to press down the flap. Now fold around
70 degrees - still having your thumb in the middle, and again pat down
the dough next to the fold. Repeat this in total 3 times. After these 4
folds remove your thumb from the hole and push in the remaining dough.
The pattern should now look like on the last sketch.
