John Myers
Wheat Parisettes with Whey
The perfect wheat parisettes with whey recipe with a picture and simple step-by-step instructions.
- 500 ml Whey
- 350 g Wheat flour type 550
- 400 g Ruch flour or wheat flour type 1050
- 12 g Yeast fresh
- 14 g Salt
- Mix the whey with the yeast and add the two types of flour. Weigh out the salt and mix in. Mix the mass and continue kneading either with the food processor or by hand. By hand, it takes about 10 minutes to create an elastic dough. Cover the dough and let rise for 3 hours at an ambient temperature of approx. 26 ° C (longer if the temperature is lower).
- When the amount of dough has doubled, shape the parisettes with wet hands and let them relax on a baking sheet with baking paper for approx. 45 minutes. Preheat the oven to 230 ° C. Bake for 10 minutes with steam. Let off the steam by opening the oven door and reduce the heat to 210 ° C top / bottom heat and bake for a total of 30 – 35 minutes until the desired browning is achieved.
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