Pour water into a bowl and dissolve the yeast in it.

Add flour and mix it lightly together into a dough.

Let the pre-dough rise at room temperature for 8-10 hours.

Pour water and pre-dough into a bowl and mix them together.

Add the flour mixture.

Mix it together briefly (it should not be kneaded yet – just ensure all the flour is wet) and let it rest for 45-60 minutes (autolyse).

Add salt and knead the dough in a mixer for 5-10 minutes at low speed (I usually tidy up and wipe down the kitchen counter in the meantime).

Turn up to maximum speed and knead until the dough releases from the bowl (see video).

Pour the dough into a bowl greased with oil and let it rise to about double in size (about 2 hours).

Preheat the oven to 270 degrees Celsius (518 degrees Fahrenheit).

Turn the dough out onto a floured surface and fold all four sides over the center.

Sprinkle flour on the dough, turn it over, and shape it roughly square – this makes it easier to divide up.

First divide the dough into 3 and sprinkle flour on each of the 3 pieces.

Then divide each portion into 8.

Cut the sausages into 1/3 pieces, ending up with 24.

Stretch out a piece of dough and place a sausage in the middle.

Fold both sides over the sausage, then fold the top of the dough over and press it firmly onto the bottom (see video).

Place the sausage rolls on a baking tray lined with baking paper.

Bake in the oven at 270 degrees Celsius (518 degrees Fahrenheit) for 5 minutes and then at 230 degrees Celsius (446 degrees Fahrenheit) for 10-15 minutes.

Take them out of the oven and let them cool on a rack.