John Myers
Contents
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Ingredients
Allgäu-style mountain bread
- 15 g Fresh yeast
- 500 ml Lukewarm water
- 300 g Wheat flour 1050
- 350 g Rye flour 997
- 20 g Butter
- 15 g Salt
- 2 tbsp My sourdough powder
- 1 tsp *Backmalz selbstgemacht
- 15 g Sugar beet herb syrup
Instructions
- Take a mixing bowl / food processor and crumble the fresh yeast into it. Add lukewarm water and stir both together or let stir. Now add the two types of flour, butter, salt, * my sourdough powder, sugar beet syrup and * homemade baking malt, one after the other.
- Knead the whole thing with a hand mixer or with the food processor, about 4 minutes. Flour the work surface lightly and place the bread dough on top. Knead and shape once with your clean hands. Put in a bowl, cover it, place in a warm place and let RISE for 1.5 hours.
- After WALKing, put it back on the work surface that was previously lightly oiled. Fold the bread dough ten times (10) and then place it in a Roman pot (do not water, do not grease) but flour it. I took my bread pan myself and it needs to be lightly oiled. Pour in the shaped bread dough.
- Cut the bread dough into the shape / pot and dust with flour. Now place in the cold oven on the lowest rail. Then put the oven on 240 degrees top / bottom heat and bake for 1 hour with the lid, then bake for 10 minutes without the lid.
- After baking, cool a little in the pan and then leave to cool completely on a rack.
