My BFF was on holiday in the Black Forest and visited one of the remaining flour mills there. A bit of telefone conference later, I knew what I wanted from there.
Seelen or souls can be found in all bakeries in the Southwestern part of Germany. They are traditionally eaten for breakfast. They often have a sprinkle of caraway seeds and salt or poppy seeds and sesame seeds on top.
The flourmix contained salt but no other ingredients. I added a little yeast and water to it. The dough was made in the Thermomix first. But I gave it a couple of folds later on my floured work surface.
The dough needed a longer time to rise and stayed in the fridge for 12 hours. I made it last evening and it was ready to bake for breakfast this morning.
I only used 500 g of the 1000 g package. 8 Seelen came out of it. With 350 ml cold water and 6 g of fresh yeast.
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