Semmel Recipe

search

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.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window