John Myers
Original Crusts – Bread
The perfect original crusts – bread recipe with a picture and simple step-by-step instructions.
Original crusts – bread
- 150 ml Milk lukewarm
- 150 ml Lukewarm water
- 10 g Fresh yeast
- 1 pinch Raw cane sugar
- 275 g Wheat flour 1050 + more
- 125 g Rye flour 1150
- 10 g Salt
- 1 bag Sourdough powder
- Put lukewarm milk & water together in a mixing bowl / food processor. Add raw cane sugar and crumbled fresh yeast. Then add the remaining ingredients and mix / knead everything together for 5 minutes.
- Flour the rather moist, sticky dough, knead again with clean hands and then place in a bowl. Put these in a warm place, cover and let RISE for 1 hour until the volume has increased. Then place the proofed dough on a floured work surface.
- Dust with wheat flour 1050 and fold towards the middle, several times. Then grease a bread pan / cast iron pot or Roman pot and place the folded bread in it. Wet with water and lightly flour. This bread does not need to be cut, as it irritates by itself.
- Now put the lid on and put the whole thing on a wire rack and slide it into the lowest rail, in the cold oven. Then switch on to 240 ° degrees top / bottom heating. Bake for about 50 minutes and remove the lid 5 to 10 minutes before the end of the cooking time so that the bread gets the desired brown and crispy surface.
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