Traditional made with semmelmehl, ground from the high protein wheat of the Pannonian region. With a mineral content of 700 this gluten-rich flour is used by bakers for the range of Austrian breads, viz – kaisersemmel, kärntner, kipferl, laberl, langsemmel, stangerl, weckerl.
- 500 g white wheat flour t700 / 300 g strong white flour + 200 g white wheat flour t550
- 200 ml low-fat milk, lukewarm
- 80 ml water, lukewarm (the amount of water will be determined by the flour)
- 30 g butter, melted
- 30 g sourdough (from a rye-wheat fermentation)
- 15 g yeast
- 1 tsp malt extract / 2 tsp malt flour
- 2 tsp salt
- 2 tsp sugar
- 50:50 potato starch and rye flour, for dusting
Dissolve yeast in the warm water with the sugar. Stir the malt flour into the wheat flour with the salt. Add the butter, malt extract, milk and yeast mixture to the flour. Knead into smooth dough, about 15 minutes. Leave to rest for 45 minutes, degas. Rest again, degas after 40 minutes, then again after 35 minutes, finally after a further 15 minutes.
Divide the dough into 46 gram pieces, dust with potato-rye flour, shape into round balls, flatten, create a star shape with each ball by folding the dough into an overlap six times. Place on a tray, leave to rise again for 30 minutes.
Preheat oven to 250ºC top and bottom heat. Spray oven with water. Place tray in oven. Reduce temperature to 230ºC. Bake for 18 minutes.