I grew up in the rural part of South Baden and did my enducation there. But it wasn't until I moved to Hesse that I learned to appreciate two things because I miss them in Hesse: Butchers and bakers. And I'm not talking about the "meat/sausage counters" and "bakeries" in supermarkets here.
After four years in Hesse, I just couldn't stand the bread anymore and decided: I now bake our bread myself. Actually, I had already reached the point a few times - but the baking results were modest.
Until I now came across a simple bread recipe, in which you can not really do anything wrong. It succeeds me times better or worse, but it is always delicious. I wanted to share with you now simply my recipe, possibly someone else would like to bake simple and uncomplicated bread.
- 500g flour (varieties can be mixed as you like, higher percentage of wheat flour is better).
- 150g yogurt
- 1 tsp of baking malt
- 1 tsp salt
- 1 tsp honey/agave syrup/maple syrup
- 2 tbsp white balsamic vinegar
- 10g fresh yeast
- Put the flour, yogurt, malt, salt, vinegar and honey in a bowl and stir at low speed for 10 minutes.
- In the meantime, mix the yeast with about 240g of lukewarm water and let it stand for 10 minutes.
- Add the yeast water to the bowl and knead slowly for 3 minutes, then quickly for 7 minutes.
- After the time check the consistency of the dough, it should no longer be shiny, but also not a solid ball. Adjust with more or water depending on consistency.
- Flour the dough from the top and let it rise, covered with a damp cloth, for at least one hour to a maximum of two hours.
- Preheat oven to 240°C top/bottom heat.
- Remove dough from bowl and on a floured surface, stretch twice and fold in thirds.
- Put the dough into an oiled and floured cast iron pot (e.g. Le Creuset cast iron pot* - I use it) and cut 1-2 times in the top, then put it with lid into the oven for 50 minutes.
- After 50 minutes, do the knock test: If the bread sounds hollow, then it is done. It should cool for about 10 minutes after baking.
- If you are up for it, then you can add in sesame seeds, grains, onions, garlic, .... Then you have to adjust the amount of liquid a little.
- The bread can be stored in a cast iron pot, where it remains edible for more than a week.
- Alternatively, cut the bread and freeze it. The slices can be quickly defrosted in the toaster.