John Myers
Ingredients for 1 servings:
- 200 g sourdough (wheat sourdough, TA 200)
- 150 g wheat flour (type 550)
- 50 g rye flour (wholemeal)
- 100 g quark (40%)
- 1 tsp, heaped salt
- 1 tsp sugar
- 60 ml milk, lukewarm
- 8 g yeast (fresh)
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes
a moist bread with sourdough and yeast
Dissolve the yeast in the milk. Knead all ingredients well (with the dough hook of the food processor for at least 10 minutes, by hand a little longer). Add a little more liquid (milk or water) if needed. Cover and let rest in the bowl for 30 minutes. Then shape the dough into a ball on a floured surface and let it rise in the proving basket for about 60 minutes. Preheat the oven to 250 degrees. Score the bread and bake at 250 degrees for about 10 minutes, spraying the sides of the oven with water at the beginning. Turn the heat down to 200 degrees and finish baking in about 25-30 minutes.
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