Eifel Thriller Craft Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 4 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g settin oods, (rye for sourdouh)
- 100 g water
- 100 g wheat flour
- 500 g flour, (pasta flour)
- 300 g water
- 2 teaspoons salt
- 1 teaspoon honey
- 2 tablespoon olive oil
- 5 g yeast
Print Recipe
Pin Recipe Instructions
- Actually, this bread came about by accident.
- Based on the recipe of the Pane Mafalda, baked in the style of the Pane Casareccio. Both loaves can be found in the bread forum here in the CK
- Mix the rye garnish with the water and wheat flour and let stand for at least 12 hours.
- Mix this sourdough together with the water, the salt, the yeast, the olive oil and the honey thoroughly, then add the pasta flour and knead into a dough. Let rest for 1 hour in a bowl greased with olive oil.
- Then tip it onto a floured surface and fold it 3 times at intervals of about 1/4 hour. Then wrap the still very soft dough in a well floured tea towel and let rise for 2 hours at room temperature.
- Shortly before the end of this walking time, heat the oven to 250 °, heating a roasting pan with a lid that is as heavy as possible.
- Tilt the dough from the tea towel into the hot roasting pan, simply scrape off the leftover dough that sticks to the tea towel and then place it on the dough in the roasting pan, this gives the bread an individual, rustic touch.
- Put the lid on and bake for 25 minutes, then remove the lid and let it brown for another 15 minutes, reducing the temperature to 220 °.
- This results in a delicious, rustic bread with a crispy crust and fluffy crumb. An eye-catcher on a buffet. Also suitable as a side dish for grilling.
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