Sour Heinrich
The recipe is included with the purchase of a baking frame.
The "Sour Heinrich" is delicious and juicy.
Baked in the box bread baking frame from the Landhaus team. (with loose divider)
Baked by Claudia Schneichel.
INGREDIENTS
- 450 g water
- 1 cube yeast or
- 2 bags of dry yeast
- 50 g yoghurt
- 1 bag of natural sourdough
- (e.g. Seitenbacher 75 g)
- 400 g wheat flour type 1050
- 350 g rye flour type 1150
- 2 geh. teaspoon set
- 1/2 tsp bread spice (if you like it)
- 1 tbsp balsamic vinegar
INSTRUCTIONS
Put the water, yeast and yoghurt into the mixing bowl and mix for 3 minutes/37° C/speed setting 3 to make a starter dough. Now add the sourdough and stir again for 1 minute/speed setting 2. Finally, add the remaining ingredients and knead for 4 minutes/speed setting 2. Place the dough in an oiled bowl and leave to rise for approx. 40-50 mins. Then place the dough on a floured work surface, dust with flour and knead at least 10 times. Keep adding a little flour.
Place the bread in a greased baking frame, spray with water and dust with a little flour.
At the end, cut a few slits with a sharp knife and then place in the cold oven. Bake for approx. 1 hour at 240 °C. Check for doneness if necessary
