Langsemmeln

For the long rolls, preheat the oven to 220 degrees. Place a cast iron pan inside and boil 1/2 l of water for the steam.

Dissolve the salt in the water and put it together with the malt, yeast and flour in a wide bowl. After starting to knead, add the butter if desired.

Everything that comes into contact with the dough and the yeast should be at good room temperature!

Knead slowly for 1 minute, a little faster for 2 minutes.

The dough, when ready, should not stick to your fingers and should form a smooth ball. Add a tsp of flour at the end, if necessary, so that the ball separates well from the walls of the baking bowl.

Let the dough rise for 5 minutes, then divide into 8 pieces and with floured hands, roll out into oval pieces on a floured countertop, place them on a felt cloth to rise and cover.

After 10 minutes, quickly make an incision in the dough pieces with a sharp kitchen knife and leave them, cut side down, covered again for 10 minutes to rise.

Place the dough pieces on a perforated baking sheet with the incision facing up.

Fill a second cast iron skillet with boiling water and place in the bottom of the oven as well. Immediately place the perforated tray in the oven (middle to top rack) and empty boiling water into the already preheated first cast iron pan. Quickly close the stove so that the resulting steam remains in the stove as well and the heat does not drop too much

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