souls

Ingredients for 10 servings:

• 1,000 g Flour Type 550 or 1050
• 30 g yeast
• 20 g salt
• 600 ml water
• Caraway seeds

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Upper Swabian specialty

Dissolve the yeast in the water. Combine all ingredients to form a soft dough, knead well, and let rest for 45-60 minutes. During this resting time, knead the dough twice with wet hands. After the final kneading, let it rise again. Preheat oven to 240°C. Shape the entire dough into a rope approximately 15 x 30 cm wide. Use a knife or dough scraper to cut off 3-5 cm wide pieces of dough, stretch them to approximately 20-30 cm long, and place cut-side up on a greased or parchment-lined baking sheet. Cover and let rest again. Brush the dough pieces with water and sprinkle with coarse salt and caraway seeds. Place a bowl of water in the oven, then put the baking tray in. Baking time: approx. 20 – 25 minutes at 240 °C. I bake them at 250 °C for approx. 9 minutes and then turn the oven down to 180 °C – 190 °C for another approx. 9 minutes on the bottom rack.