Kneading dough with Siegfried

Ingredients for 4 servings:

• 200 g dough (Siegfried dough), ready to bake
• 250 g flour
• 2 tbsp water, cold
• 1 tsp salt
• 100 g butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Dough for tarts, quiches or flans, without baking powder or other raising agents, for a 28 cm springform pan

CK has several recipes for making Siegfried sourdough. If you’re interested, please check them out! The dough can be made according to your own preferences using spelt or wheat flour, ground whole wheat flour, or various types of flour. I used type 550 wheat flour. Place the Siegfried dough and the other ingredients in a bowl. Using the dough hook on a hand mixer, mix everything thoroughly, first on low speed, then on high, until a smooth dough forms. You can either use this dough immediately or wrap it in cling film and refrigerate it until shortly before use. This amount is sufficient for a springform pan with a diameter of approximately 28 cm. The dough rolls out well and may be slightly sticky, but you hardly need any additional flour. You can use it to bake any type of vegetable, meat, or onion tart. Bake the base for about 30 minutes at 180°C to 200°C, depending on the oven and filling.