Place sugar, yeast and approx. 20ml of warm water in a container until the yeast begins to ferment. Then knead all the ingredients well and let it rest, ideally for 24 hours, whereby the dough should be folded and stretched every 8 hours. The basic principle: Mix the dough, let it ripen for 24 hours at room temperature (18-22°C) (stretch and fold every 8 hours), shape the dough, let it proof for 1 hour (usually in a bowl lined with a floured cloth), in Bake in a pot or on a tray. Final fermentation in the combi steamer - 42°C, fan clocked at 40-50 and a maximum of 5% moisture. Then bake in the combi steamer as follows: Preheat to 250°C, 10 seconds at 210°C, 80% fan speed. Steaming: 1000 ml, 10 bursts, 2 minutes. Break: 2 minutes. Then bake for 12 minutes at 200°C, 80% fan speed, then pause again for 5 minutes. Last 29 minutes 175°C, 60% fan speed, clocked.