Swabian souls

Ingredients for 1 servings:

• 250 g spelt flour type 630
• 250 g wheat flour type 550
• 10 g salt
• 5 g fresh yeast
• 15 g baking malt
• 375 g water, cold
• Oil for the dough tray
• n. B. Water for spraying
• n. B. seeds, e.g. sesame, caraway or salt for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 40 minutes

In a bowl, mix both types of flour, salt, yeast, malt, and about 80% of the water. Gradually add the remaining water. Mix everything into a dough. Once the dough is well kneaded, transfer it to a lightly oiled dough tray. Stretch the dough slightly in the bowl and then fold it over. Do this on all four sides. Let the dough rest in the refrigerator overnight. Brush the countertop with water to prevent it from sticking. Place the dough on the countertop and spread it out into a rectangle. Cut out the cores of any size with your hands and pull them towards the body so that they separate from the rest of the dough. As you pull them, they fold over and take on their rounded shape. Then place them on a baking sheet, lightly dust with a water spray, and add any toppings you like, such as sesame seeds, caraway seeds, or salt. Bake in a preheated oven at 250°C (top/bottom heat) for 15-20 minutes. After about a third of the baking time, remove the cores briefly and spray them with a little more water. This ensures a good crust at the end. After removing the meat, spray it with a little water again.