Making the flamme (1) General

The secrets :

-The best flammenkuechen are made in a “baker’s oven” or “pizza oven” that provides a humid heat, at over 300 degrees C. The ovens we have at home provide a dry heat, at 250 deg C. maximum, 300 deg. if you have a luxury model.
-The dough is real bread dough : you need to prepare it in advance. In France, many lazy people ask their baker to sell them ready-to-use bread dough. In Germany, normal people have a home bakery machine, but no law punishes those that don’t respect the rule.
-The dough has to be very thin. Spread it at the last minute, otherwise it becomes too thick (like an American pizza).
-The cream has to be “sour”.
-Onions and bacon should be cut very small.

Advice : the proportion of dough is for 4 or 5 large and thin tarts.
If you want to make more, prepare 2 batches of 250 grammes of flour. It is difficult to manipulate large amounts of ingredients, especially for a beginner.

SHOPPING (Ingredients) :

150 g High-gluten flour for bread (Type 812 für helle Mischbrote)
100 g Ordinary all purpose flour (type 405), plus some more
1 ts Yeast (Backhefe = Saccharomyces cerevisiae), dry powder version, for bread making
1/3 ts Salt
1 ts Sugar

Sour cream or creme fraiche (fermented “solid cream”)
Raw bacon (salted or smoked, pig breast if possible)
Onion, red or yellow
Pepper

Tools :

2 right hands. (recipe of right hands here)
A good oven.

Timing :

Prepare the bread dough (explanations here)

14 :00 prepare the yeast
14 : 15 mix flours and yeast
14 : 40 kneeding

Prepare the tarts (explanations here)

18: 30 pre-heat oven
18 : 35 make balls of dough, cut onions and bacon
19 : 20 spread and garnish first tart
19 : 30 ~ 19 : 40 cook first tart
….