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Ingredients Jump to Instructions ↓

  1. Semmel recipe

  2. 1000 g water or milk

  3. 60 g yeast

  4. 30 g dried sourdough, optional

  5. 20 g malt flour

  6. 40 g salt

  7. 1800 g wheat flour type

  8. Mix dough to full development and allow bulk fermentation of about 60 minutes. Divide into desired dough pieces and shape them round.

  9. Cut the Semmel one time after 3/4 proofing before baking. Use

  10. steam at the beginning and draw off the steam after about 10 minutes.

  11. This will provide a crispy and brittle crust.

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