Ingredients (for 4 pieces) 1 kg wheat flour type 550 1 cube yeast (room temperature) 330 ml lukewarm milk 250 ml white wine (room temperature) 150 ml olive oil 1 teaspoon sugar 20 g salt approx. 300 g pesto (e.g. basil pesto, pesto rosso) 50 g pine nuts Flour for the work surface a little olive oil to coat Milk and sugar in the mixing bowl [...].
Ingredients (for 2 loaves) For the starter: 300 ml lukewarm water 5 g fresh yeast (room temperature) ½ tsp sugar 300 g wheat flour type 405, 550 or pizza flour Tipo 00 For the dough: 500 ml lukewarm water 5 g fresh yeast (room temperature) 1 tbsp olive oil + olive oil for the bowl 700 g wheat flour type 405, 550 or [...].
Ingredients (for 2 loaves of 750 g each) 1 kg wheat flour type 550 700 g water (approx. 30°C) + 50 g 4 g fresh yeast (room temperature) 20 g salt a little oil for the bowl Semola or wheat mist for the work surface Rough proofing: 12-14 hours Piece proofing: approx. 1 hour Place flour and water in a large mixing bowl of a food processor [...].
Ingredients (for 2 loaves) 200 g rye sourdough approx. 700 ml water 10 g yeast, room temperature 400 g wheat flour type 550 500 g Manitoba flour (or also wheat flour type 550) 100 g rye flour type 1150 20 g salt 60 g wild garlic, roughly chopped some semolina for the work surface some olive oil for the bowl Pour the water into a large [...]...
Ingredients (for 1 large loaf) For the rye sourdough: For the main dough: For the rye sourdough, mix the water, flour and starter and leave to stand covered (e.g. with cling film) at room temperature for 15-18 hours. For the main dough, dissolve the yeast in a little water. Place the flour, salt, honey, water, dissolved yeast and rye sourdough in a mixing bowl and mix with [...].
Ingredients (for 8 small loaves) For the starter: 250 g wheat flour type 550 250 ml cold water 5 g yeast (room temperature) For the dough: 700 g wheat flour type 550 50 g rye flour type 1150 10 g yeast (room temperature) 20 g salt 470 ml water (20°C) For the starter, place the flour in a bowl. Mix the [...]
Ingredients (for 10-12 bunnies) For the dough: 360 ml lukewarm milk 30 g yeast (room temperature) 1 teaspoon sugar 600 g wheat flour type 550 35 g baking malt 10 g salt some starch for the trays For the lye: 1 l water 100 g baking soda (e.g. Kaiser Natron, baking soda) For the dough, pour the milk into the mixing bowl [...].
For one large loaf or two smaller loaves Ingredients: For the sourdough 50 g starter (rye sourdough) 150 g rye flour type 997 250 ml water (approx. 38°C) Place the ingredients in a bowl and mix with a wooden spoon. Cover with a damp cloth and leave to stand overnight (or 12 hours) at room temperature. For the chestnut puree [...]
Ingredients (for 1 large loaf) 500 g wheat flour type 550 500 g wheat flour type 1050 300 ml milk, lukewarm 300 ml water, lukewarm 10 g dry sourdough 20 g salt 1/2 cube yeast (room temperature) 6 tbsp coarsely chopped nasturtium blossoms and young leaves + 2 tbsp for the crust Place all the ingredients in a bowl [...].
For 16-18 pieces Ingredients for the starter dough 220 g rye flour type 997 5 g fresh yeast 200 ml water Ingredients for the main dough 600 ml lukewarm water 600 g rye flour type 997 Flour for working 100 g spelt flour type 630 or wheat flour type 550 20 g yeast 15 g dry sourdough 20 g salt 15 g bread spice [...].
Messerschmittring 19
86343 Königsbrunn
Phone +49 (0)8231 9883584
info@dermerklinger.de
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