Preparation
30 minutes
Resting time
30 minutes
Cooking time
1 hour 20 minutes
Piece
8
Dough
300 g semi-white flour
1½ tsp salt
¼ cube of yeast (about 10 g)
200 ml water
Flour for dusting
Shaping
Water for brushing
2 tbsp coarse-grain sea salt
2 tbsp caraway
Dough
Knead all the ingredients in a bowl into a soft, smooth dough. Shape the dough into a ball. Put in a bowl and place in the bottom of the cooking space. Allow to rise at 32 °C for 1 hour until double in volume using the professional baking proofing mode.
Shaping
On a floured work surface, divide the dough into 8 portions. Lightly stretch each portion, fold into the centre and shape into rolls. Cover and allow to proof for 30 minutes.
On a lightly floured work surface, and using little pressure, roll out the rolls to the thickness of your thumb. Twist the rolls and place on a lined baking tray. Brush with a little water and sprinkle with coarse sea salt and caraway.
Baking
Bake in the middle shelf position at 200 °C for 20 minutes using the professional baking classical mode.
Allow the seelen to cool on a wire rack.
Cooking steps
Professional baking proofing 32 °C for 1 Hrs
Continue working the dough after it has risen.
Put the food in.
Professional baking classical 200 °C for 20 Mins
Additional information
Recipe number
S34
Created by
V-ZUG Ltd.
Created on
1/26/22