Sour Henry
The recipe is included when you purchase a baking frame.
The “Saure Heinrich” is delicious and juicy.
Baked in a bread baking frame box by the Landhaus team. (with loose partition)
Baked by Claudia Schneichel.
INGREDIENTS
- 450g water
- 1 cube of yeast or
- 2 bags of dry yeast
- 50g yogurt
- 1 Loots natural sourdough
- (e.g. Seitenbacher 75 g)
- 400 g wheat flour type 1050
- 350 g rye flour type 1150
- 2 go. TL set
- 1/2 tsp bread seasoning (if you like it)
- 1 tbsp balsamic vinegar
INSTRUCTIONS
Put water, yeast and yoghurt in the mixing bowl and make a pre-dough for 3 min/37°C/speed 3. Now add the sourdough and let it stir again for 1 minute/speed 2. Finally, add the remaining ingredients and let knead for 4 minutes per hour. Place the dough in an oiled bowl and let it rise for approx. 40-50 minutes. Then place the dough on a floured work surface, dust it with flour and place it on top of each other at least 10 times and knead. Keep adding a little flour.
Place the bread in a greased baking frame, spray with water and dust with a little flour.
Finally, cut a few slits with a sharp knife and then place in the cold oven. Bake at 240 °C for approx. 1 hour. If necessary, do a knock test
