Caraway Sticks (souls)

Put the flour in a very large bowl and make a well in the middle. Crumble the yeast into it, sprinkle sugar over it and pour the 5 tablespoons of lukewarm water over it. Stir until everything has dissolved well and calmly add a little flour from the edge. Cover the bowl and let the yeast rise for about 15 minutes until it puffs.

Then pour in 300 ml of lukewarm water and sprinkle with the salt. Knead with the dough hook of the hand mixer for at least 5 minutes. The dough must twist smoothly from the bowl wall.

Warm up the oven to 35 ° without circulating air. Cover the bowl well again and place in the preheated oven for approx. 45 - 50 minutes.

The dough should have at least doubled by then. Sprinkle plenty of flour on a countertop and scrape the very soft dough out of the bowl. Thoroughly dust the surface of the dough with flour, flour your hands well and knead the dough again. This is a very sticky affair at first, but it can be done with enough flour (maybe not for beginners, but experienced bakers can do it). The dough remains very soft, but must not stick anywhere in the end

Preheat the oven to 180 ° (convection 160 °) and place a heat-resistant bowl with enough water on the floor. Line the tray with baking paper.

Shape the dough into 6 "sticks" approx. 25 cm long and place them on the sheet with a gap. Cover with a cloth and let rise for another 20 minutes.

Just before baking, sprinkle with plenty of water and sprinkle with caraway seeds and hail salt. Bake in the oven on the middle rack for 25 minutes until they are golden yellow.