John Myers
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Curd Cheese Sticks
The perfect curd cheese sticks recipe with a picture and simple step-by-step instructions.
for the source piece:
- 20 g Unpeeled sesame seeds
- 25 g Linseed
- 25 g Sunflower seeds
- 12 g Ground poppy seeds
- 80 g Water
for the dough:
- 300 g Wheat flour
- 80 g Wholemeal rye flour
- 12 g Salt
- 8 g Powdered sourdough or 2 tbsp fresh sourdough
- 3 g Bread spice
- 40 g Walnuts whole
- 80 g Curd cheese
- 21 g Yeast fresh
- 210 g Water about 23 degrees
- Mix all the ingredients for the source piece and let stand covered for at least 3 hours.
- Weigh the water and yeast, dissolve the yeast in the water
- Weigh all the other ingredients for the dough into the mixing bowl one after the other, add the dissolved yeast and the swelling and knead everything together for approx. 5 minutes with the kneading machine on slow speed
- Shape the dough into a ball on the floured worktop and leave it to rest covered with a kitchen towel for approx
- Cut off dough pieces of approx. 100g and shape into balls
- Let the balls rest for approx. 15 minutes
- Roll out the balls with a rolling pin into an oval flat cake and roll up from the narrow side into a stick, place on a baking sheet lined with baking paper
- Let the sticks rise for approx. 25 min.
- In the meantime, preheat the oven to 230 degrees top-bottom heat
- Spray the sticks with water immediately before baking (should be nice and wet but not swim in the water), put them in the oven, bake at 230 degrees top and bottom heat for 16 to 20 minutes, depending on the desired darkness. If you like the sticks very crispy, you should put a fire-proof bowl with water on the bottom of the oven while baking
- After baking, sprinkle them with water again immediately, then they will be shiny and the scent will remain in the pastry
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