A commuter-friend travelling with me to London on the train used to live in Ravensburg, in a region in Germany called Oberschwaben.
One day he told me he really misses a speciality from there called Seelen.
They are rolls with an open crumb and a slightly chewy crust, sprinkled with caraway and coarse salt.
Searching the internet I found a number of recipes, and some descriptions of the "original": a roll made with spelt, using high hydration, long fermentation, and a wet, hot bake.
The recipes I found were all nothing like the original description, so I decided to improvise, and I am very happy with the result:
Here the formula and instructions (1000g for 6 rolls):
| || || |
|Expected Yield||1000|| |
|Preferment|| || |
|Wholegrain Spelt Flour||30||165.2|
| || |
|Dough|| || |
|White Spelt Flour||46||253.3|
|AP Flour / Strong White Flour (UK)||24||132.2|
| || |
|Dough temperature was about 22C all the time|
|Mix Preferment, leave at room temperature for 2 hours and then refridgerate until used, best is overnight,|
|Let Preferment come back to room temperature, mix with other ingredients and work dough gently. It is very slack.|
|Let the dough rest for amout 2 hours, with 3 sets of stretch and fold during the first hour. Towards the end big bubbles should be forming.|
|Make your work surface thoroughly wet and turn out the dough onto the wetness. Prepare some baking parchament for the rolls.|
|Forming an oval with your wet hands scrape of a chunk of dough, then make a circle with your thumb and index finger, pull the dough through and put it onto the baking parchament.|
|Let it rest for another 30 minutes,|
|Sprinkle with Caraway seeds and coarse salt,|
Bake in a very hot oven with steam, ideally on a stone, mine needed 20 minutes at 230C
** UPDATE **
Here some pictures of the production process from a bakery in Schwaben: