Dissolve yeast in the water and add the wheat flour. Leave to run for 1 minute until combined, then add the mesh and salt.
Run it on a mixer for 10-12 minutes until you have an elastic dough that releases the edges of the bowl completely. You won't get quite the same result with gluten testing on this dough, where you can stretch it out paper-thin before it bursts, but it's also not necessary - there's still a good airiness and crispness!
Then pour the dough into an oil-greased bowl, cover and place in the fridge for 45 minutes.
Then remove it from the fridge and place it in a warm place for 2 hours.
Meanwhile, heat the oven to 250 degrees hot air. If you use baking steel, remember to warm it up in good time.
Carefully pour the dough onto a floured table without kneading with it. Chop small pieces of dough, sprinkle with flour and gently lift onto a piece of baking paper. Bake them in a preheated oven for about 16 minutes.
Let them cool down and they are ready for the breakfast table, the evening meal accessories or something else!