Red Currant Bakery

Pre Dough
1 In the bowl of a stand mixer stir together the flour, yeast, and water with a spoon.
2 Cover with a towel and let sit for 10 minutes. 
Main Dough
4 After 10 minutes the dough in the mixing bowl should be bubbly. If not your yeast is expired and you need to start again with newer yeast.
5 Add the main dough ingredients into the bowl with the pre dough.
6 Use the dough hook attachment to knead the dough on low speed for 15 to 20 minutes.
7 At this point it should be smooth and stretchy but may still stick to the bowl.
8 Remove the dough and lightly grease the mixing bowl or a new large bowl and place the dough back in.
9 Cover the bowl and dough with a lid or damp cloth and leave to rest for 30 minutes or until doubled in size. 
First shaping
11 Divide the dough into 10 equal portions.
12 Shape each dough portion into a uniform ball. First flatten the portion into an approximate disk.
13 Then bring the edges of the disk into the center of the dough and press down gently, working around the circle in a clockwise motion until all edges have been brought into the center.
14 Flip the disk over with the seam side down onto the counter - be sure there is no excess flour on the counter or the roll.
15 Make a claw shape with our hand over the roll and roll it in a clockwise direction on the counter. This will create tension on the top of the roll, and seal the bottom. 
17 Generously flour a different area of the counter or an extra baking sheet and place the shaped rolls onto the flour. 
21 Repeat for the remaining dough portions.
18 Cover the rolls with a dry towel or barely damp towel if you live somewhere dry. 
19 Leave to rest for 15 minutes.
Second Shaping
22 Preheat the oven to 450 F and place one rack in the center of the oven and one just below. 
20 Once rested, it's time for the second shaping. 
23 Flatten out one ball of dough with the palm and heel of your hand, to about 4.5" in diameter.
24 Place the thumb of your left hand on the dough. It should be coming up onto the dough at about the 7:00 position and the tip of your thumb should be just to the left of the center. Don't move your thumb until the very last step. 
25 Use your right hand to bring the dough that is to the left of your thumb, up and over your thumb. Gently press the edge into the center of the circle.
26 Use the outside edge of your right hand to create a crease in the dough. It should go from the center where the dough was just pressed to, to the 10:00 position. This will create the first pinwheel portion.
27 Repeat this 3 more times, working your way around the disk until you reach your thumb.
28 Remove your thumb from the dough, you should now be left with a small hole/tunnel and a little bit of flat dough. 
29 Tuck the remaining flat dough into the tunnel created by your thumb. This will create the final pinwheel portion.
30 Slightly pinch the edge of the open pocket of dough onto the side of the semmel so that it is sealed down and taught.
31 Place 5 semmeln onto each baking sheet and cover with a towel or damp towel. Leave to rest for 30 minutes.
32 Because one sheet of semmeln is baked at a time, place the one of the sheets into the fridge with a sheet of plastic wrap for 15 minutes to slightly slow down the rise.
Bake the Semmeln
34 Place a baking sheet on the lower rack 10 minutes before baking the semmeln. 
35 Immediately after placing the baking sheet of semmeln onto the rack above, pour half a cup of water onto the baking sheet and immediately close the oven. 
36 After 5 minutes, reduce the heat to 375 F and rotate the sheet of semmeln in the oven. 
37 Use a spray bottle with water to lightly mist the semmeln and give them a little extra steam.
38 Bake for 15 more minutes or until golden brown.
39 Once baked, reheat the oven to 450 and repeat for the second sheet of semmeln. 
40 Slide the baked semmeln onto a wire cooling rack to that they cool and don't form a soft bottom.