John Myers
Ingredients for 1 servings:
- 500 g flour (type 550 or 405)
- 10 g fresh yeast or 1/2 pack dry yeast
- 10 g salt
- 300 ml water, cold
- 10 g salt, coarse for sprinkling
- some caraway, if desired
- possibly sesame or poppy seeds
- Flour for the work surface
- Grease for the tray
Instructions
Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 30 minutes
This is how I have been making Seelen since my internship in a bakery in Konstanz in 1990. The amount makes about 5 pieces
The night before, knead the flour with yeast, water, and salt until you have a dough. This dough will be a bit moister than pizza dough, for example, but by no means runny! Let it rise overnight in the refrigerator, i.e. for about 10-12 hours. The next morning, place the dough on a well-floured board, shape it into a slightly oblong shape, and divide it into 5 equal pieces. Then stretch the pieces apart slightly (about 25 cm) and place them on a greased or parchment-lined baking sheet with one cut edge facing up (see image on the baking sheet). Let rest for 30 minutes at room temperature, then sprinkle as desired: classic with coarse salt and a little caraway, or poppy seeds or sesame seeds – whichever you prefer. Bake for about 20 minutes at 240°C (fan oven, preheated). It’s also delicious to add flavorful ingredients to the dough: seeds, nuts, fried onions, bacon… the sky’s the limit!
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