Mix flour and water and allow to rest for 30 minutes.
midday to 5pm
Gradually add remaining ingredients as listed. Knead dough until it separates from the walls of the bowl. Transfer dough to work surface. Fold bread and shape into a bundle. Cover dough and allow to rest for 5 hours. Fold every 30 minutes; this will make the dough nice and fluffy afterwards.
5pm
Put the dough in the refrigerator, cover and allow to rise overnight.
9am
Remove dough from refrigerator and allow to rest at room temperature for 30 minutes.
9:30am
Separate dough into pieces weighing 100 g and roll them into sticks (approx. 10x20 cm), flatten slightly. Leave to rise for one hour at room temperature. Pre-heat oven to very hot.
10:30am
Bake paposce at 220 ° C. This only takes about 5 minutes. To check if they are fully baked, I use a roasting thermometer. Just stick it in one of the buns. When it reaches an internal temperature of 96° C, the bread is perfect.
Notes
The times given are only suggestions, but the time frames should be followed so that the dough can develop and rise well.