Mix the dry ingredients for the long bread. Dissolve the yeast in the water. Knead all ingredients well together. Let the dough rest for about 1/4 hour.
Grind the dough pieces of about 70 g each (form loosely round) and then roll into rolls about 10 cm long. Dust with dusting flour and let rest covered for about 5 minutes.
Firmly press a “separation” in the center with the round – DO NOT press! Let rise upside down for about 1/2 hour.
Preheat the oven to 210 °C. Heat a heat-resistant container for the water. Carefully turn the rolls over. Pour water into the container – CAUTION: DANGER OF BURNING!!!
Bake at 210 °C hot air for approx. 15-17 minutes until golden brown. Let cool well on a rack.
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