Rolled Salzstangen Bread Sticks with Coarse Salt and Caraway

What you need

• 500 g (4 cups) bread flour, or German type 550
• 285 ml (1 1/4 cups) lukewarm water
• 10 g salt, for the dough
• 10 g baking malt, diastatic malt powder or malt syrup
• 10 g fresh yeast
• 15 g (1 tbsp) unsalted butter, soft
• 2 tbsp coarse salt, for topping
• 1 tbsp caraway seeds, for topping

Method

Restated from the original video

1. 1

   Pour the water into a mixing bowl, then add the flour, salt, malt and crumbled yeast. Add the butter last.

2. 2

   Knead until smooth and elastic, 5-10 min. Cover and rest for 30 min.

3. 3

   Divide the dough into 75 g pieces and round each into a tight ball.

4. 4

   Roll each ball out into a long, thin oval.

5. 5

   Fold the edge nearest you over slightly, then roll the oval up toward the far end while holding that end down, stretching it a little as you go. Finish seam side down.

6. 6

   Lay the sticks on baking trays lined with parchment.

7. 7

   Mix the coarse salt with the caraway.

8. 8

   Mist the sticks with water and sprinkle them with the salt and caraway mixture.

9. 9

   Leave to rise for about 10 min. Meanwhile heat the oven to 210 °C (410 °F) with an empty tray on the bottom shelf.

10. 10

    Slide in the sticks, pour a cup of hot water into the bottom tray for steam and bake until golden brown, about 20 min.

11. 11

    Cool on a rack. They are best on the day they are baked.

Imported from backenmitchristina.at. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.