Wild garlic bread

Ingredients for 2 servings:

• 8 g salt
• 100 ml water, cold
• 7 g yeast, fresh
• 500 g flour
• 10 g cornstarch
• 20 g butter, very soft
• 150 ml milk, cold
• 50 ml water
• 8 g baking malt
• 10 g sugar
• 2 tbsp wild garlic spice paste (recipe is already in the database)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

tastes almost better than garlic bread

First, mix the salt, water, and yeast thoroughly and let stand for at least 30 minutes, or longer, even a few hours(!). Then, add the remaining ingredients (butter and wild garlic paste last) and knead the yeast starter by machine for a good 8 minutes to form a medium-firm dough. The dough will be slightly sticky, but this will work; don’t add any more flour! Cover tightly with plastic and let rise to twice its size; this can take 2-3 hours due to the cold start (it will be more flavorful). Then, briefly knead on a lightly floured surface and divide into two pieces. If you like, you can roll out the dough pieces and additionally brush them with wild garlic spice paste (leaving the edges free), brush all around with water, and roll up. Preheat the oven to 210°C. Otherwise, shape the dough pieces slightly and let them rise on the prepared baking sheet to a good 1/3 full, then place in the oven. I then immediately pour 1 cup of water into the oven. For me the baking time is 25-30 minutes in a convection oven, with the heat slightly decreasing to 175°C.