Yeast dough with the Hermann

Ingredients for 1 servings:

• 500 g flour
• 30 g fresh yeast or 10 g dry yeast
• 60 g sugar
• 60 g butter, soft
• 125 ml milk, warm
• 1 egg(s)
• 1 pinch of salt
• 200 g dough (baking-ready Hermann dough)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

Perfect for a sheet cake with fruit and other toppings

CK has some recipes for making Hermann sourdough: https://www.chefkoch.de/rs/s0t79/hermann/Basisrezepte-Rezepte.html If you’re interested, please check it out! The dough can be made according to your own preferences using spelt or wheat flour, ground whole wheat, or various types of flour. I used type 550 wheat flour. Mix all ingredients into a smooth yeast dough, for example like this: Sift the flour into a bowl. Dissolve the yeast and sugar in the lukewarm milk. Gradually stir the egg, butter, and milk into the flour. Mix everything well with the dough hook of a hand mixer or food processor, add salt, and knead. Finally, add the Hermann dough and knead well again until the dough ball easily detaches from the bowl. You can knead the dough for a total of 5 to 8 minutes. To rise, dust the dough ball with a little flour and place a damp (dish) towel over it to prevent it from drying out. The dough should roughly double in size; this will take a varying amount of time, but at least 40 minutes. You don’t need to knead it again; after it’s risen, you can carefully place it on the prepared baking sheet and gently press it into shape. Cover the sheet with the damp towel and prepare the topping. Let the dough rise well now and then again in the oven. Bake at 180 to 200 degrees Celsius for about 25 to 30 minutes. This will ensure that the yeast dough is stable, moist, light, and beautifully high. I got the recipe from CK user Christel, aka bäcker1, and I’m making it available here with her kind permission.