Mix the predough well and let it mature covered for 12 hours. Place the ingredients for the main dough and the predough in a kneading bowl and mix slowly for 6 minutes. Switch to the next higher kneading speed and knead the dough for 2 minutes until smooth. It should be smooth and completely separate from the bowl. The desired dough temperature is 25 – 26 °C. Let the dough rest in the covered kneading bowl for 30 minutes. Divide into dough pieces of about 75 – 80 g each. Grind the dough pieces round and let them relax for about 5 – 10 minutes. With your wrist outstretched, press the dough piece in the center and fold it over once.
Then roll back and forth several times with a flat hand until an elongated shape is achieved. Do not squeeze the resulting end too tightly. Place the dough on a baking sheet with baking parchment and cover with a cloth. Let rise for 30-40 minutes and preheat the oven 200 °C. Bake for approx.