Constance Soul
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 12 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour (type 550 or 405)
- 10 g fresh yeast or 1/2 pack dry yeast
- 10 g salt
- 300 ml cold water
- 10 g salt, coarse for sprinklin
- some caraway seeds, possibly
- possibly sesame or poppy seeds
- Flour for the work surface
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- The evening before, knead the flour with yeast, water and salt well to form a dough. This dough is a little wetter than you would e.g., knows from pizza dough, but by no means runny! Let this dough rise in the refrigerator overnight, i.e. approx. 10-12 hours.
- The next morning, place the dough on a well-floured board, shape it into a slightly oblong shape and divide it into 5 equal parts. Then pull the parts apart a little long (approx. 25 cm) and place them on a greased or parchment-lined baking sheet so that one of the interfaces is facing up (see picture on the baking sheet).
- Let it rest for 30 minutes at room temperature, then sprinkle as you wish: classic with coarse salt and a little caraway, or poppy seeds or sesame - whatever you like. Bake for about 20 minutes at 240 ° C (fan-assisted, preheated).
- It is also very tasty to use seasoning ingredients in the dough: grains, nuts, fried onions, bacon there are no limits to your imagination!
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