Summary

Ingredients

For the dough: (pre-dough)

• 10 g yeast
• 135 g water, lukewarm
• 150 g wheat flour, type 1050

For the dough: the pre-dough and

• 350 g wheat flour, type 1050
• 5 g bakin malt, optional
• 20 g salt
• 140 g water
• 23 g butter
• Garlic paste or fresh garlic mashed with a little butter
• Sesame, poppy seeds or flax seeds to sprinkle

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Instructions

1. For the pre-dough, put the flour in a bowl, dissolve the yeast in the water, pour over the flour and stir a little. Let it start for about 30 minutes and place in the refrigerator to cook for 12-14 hours.
2. For the dough, mix all the ingredients (including the pre-dough) and knead for about 5 minutes until the dough is nice and smooth.
3. Divide the finished dough into 10 portions, grind, let relax for 10 minutes. Roll out into a long flat cake. Brush with garlic paste (or garlic butter) and shape into sticks. Brush with water and sprinkle with the sesame / linseed / poppy seed mixture. Place on a baking tray lined with baking paper and cover and let rise for approx. 30-40 minutes.
4. In the meantime, preheat the oven to 250 ° C, place a tray on the floor and pour water into it for steam.
5. Bake at 250 ° C for 10 minutes (steam), then briefly let off the steam. Reduce to 200 ° C and bake for another 13-15 minutes.
6. Possibly bake for the last 5 minutes with the door open (insert a wooden spoon), it will be crispier!
7. Instead of garlic, you can use wild garlic or roasted onions.