Crispy Crust Semmeli

Externally crackling and crispy, internally tender and juicy: these Semmeli proudly carry poppy seeds, sesame, and sunflower seeds.

Instructions

1. Prepare the preferment: mix 150 g of wheat flour, 150 g of water, and 1 g of fresh yeast from the total amounts without lumps. Cover and let it ferment for 12-16 hours at cool room temperature until the preferment is airy, aromatic, and well risen.
2. Prepare the seed soaker: mix the poppy seeds, sesame seeds, and sunflower seeds with 80 g of water from the total amount and let soak for 2-4 hours. This keeps the seeds juicy and prevents them from extracting moisture from the dough later.
3. Knead the main dough: add the remaining wheat flour, remaining water, remaining fresh yeast, the matured preferment, and salt into the mixing bowl. Knead for 8-10 minutes until a smooth, elastic dough is formed, and the gluten structure is fully developed, passing the windowpane test.
4. Gently incorporate the additions: only now, gently fold the soaked seed mixture into the finished dough in the last 1-2 minutes at the slowest speed or by hand, so that the poppy seeds, sesame seeds, and sunflower seeds remain intact.
5. First dough rest: cover the dough and let it rest for 60-75 minutes at room temperature. After 30 minutes, stretch and fold once to give the Semmeli more tension and a nicer crumb.
6. Divide and pre-shape: place the dough on a lightly floured work surface and divide it into 8 equal pieces. Pre-shape each piece into a round and let it rest covered for 10 minutes.
7. Shape: shape the dough pieces into tight rounds or slightly elongated shapes. Place them seam side down on a baking sheet lined with parchment paper. For the classic Semmeli look, press with a dough stamp or the back of your hand to create a typical star or center fold.
8. Final proof: let the shaped Semmeli rise covered for 45-60 minutes until visibly puffed and slowly springing back under light finger pressure.
9. Prepare the oven: preheat the oven to 240 °C (464 °F) with top and bottom heat. Place a heatproof dish for steam in the oven to heat up as well.
10. Bake: place the Semmeli in the oven, create a strong steam, and bake for 10 minutes at 240 °C. Then release the steam, lower the temperature to 220 °C (428 °F), and bake for another 8-10 minutes until the crust is deep golden brown, dry, and crackling crispy.
11. Cool down: let the Semmeli cool completely on a wire rack. This keeps the crust loud, finely crackling, and wonderfully crispy.