Langsemmeln

For the long rolls, first preheat the oven to 220 °C. Place a metal bowl inside. Boil 250 ml of water for the steam.

Add salt to the water, crumble in the yeast and the baking malt and dissolve. Add flour and knead together.

Add softened butter as well. Knead slowly for 1 minute, quickly for 2 minutes. Dough temperature should be about 24 °C when kneading. Dough, when ready, should not stick to fingers and should form a smooth ball.

If necessary, add a teaspoon of flour in the widening at the end so that the ball separates well from the walls of the baking bowl.

Let the dough ball rise for 5 minutes at 40 °C, then divide it into 8 pieces and roll out into oval pieces on floured countertop with floured hands. Cover again and let rise under a cloth.

After 10 minutes, make an incision in the dough pieces with a sharp kitchen knife and let them rest, covered, with the incision facing down, repeatedly for 10 minutes.

Then place on the perforated baking sheet with the incision facing up.

Place a second metal bowl of boiling water in the bottom of the stove. Slide in the perforated sheet (middle rack), pour boiling water into the already preheated first cast iron pan, and quickly close the stove so that the starter steam stays in the stove as well and the heat doesn’t drop too much.

Bake for 18 minutes.

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