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Sandwiches Laugenbrot

I can not pronounce the names of these sandwiches, but it should not matter so much to eat ... the particularity of cooking drew me, so I wanted to try it.
The recipe I found in the forum of Mary nessunonasceimparato in turn she has found on the forum for Gennaro.
In the forums you will find I mentioned that the preparation was made by the author of the recipe, as it will write here that I made.

Ingredients: 250g flour
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250g flour 25g fresh yeast 270g water


1 tsp caster sugar 30g butter 10g of salt

salt or cumin (optional)
for the solution to the bicarbonate:
1000g of water (1 liter)
8 teaspoons baking soda 2 teaspoons salt


Sift flour.
Put half the quantity of flour in the mixer, add the crumbled yeast (instead of using 25 g of yeast that is a cube, I used half) and warm water, add sugar and start the machine. Allow the creamy sauce for 30 minutes.
Add the butter and salt. Knead for 10 minutes.
The dough is quite soft, but not add more flour.
Make a ball, sprinkle with flour and put it to rest in a covered bowl until doubled.
Boil water with salt and baking soda and Speg. Once risen, divide dough into 24 pieces (about 35-40 grams) and make into balls. Then dip in solution of water, baking soda and salt, for about half a minute. Put on a baking tray, drill cuttings to the surface, sprinkle to taste with salt and rosemary and cook for about 20-30 minutes in oven at 210 degrees.