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LOCATION: Recipes >> German >> Semmel 01

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Semmel recipe

1000 g water or milk
60 g yeast
30 g dried sourdough, optional
20 g malt flour
40 g salt
1800 g wheat flour type 550

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.

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