Semmel Recipe
Ingredients
- 1000 grams water or milk
- 60 grams yeast
- 30 grams dried sourdough, optional
- 20 grams malt flour
- 40 grams salt
- 1800 grams wheat flour type 550
Instructions
Mix dough to full development and allow bulk fermentation of about 60 minutes. Divide into desired dough pieces and shape them round. Cut the Semmel one time after 3/4 proofing before baking. Use steam at the beginning and draw off the steam after about 10 minutes. This will provide a crispy and brittle crust.
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