Summary

Ingredients

• 380 ml water, lukewarm
• 500 g flour, (type 505)
• 2 teaspoons salt
• 1 pack dry yeast
• 1 handful herbs, e.g., wild garlic, ground elder (only the young leaves), garlic mustard, etc.
• 50 g cheese, rated (e.. Emmentaler)

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Instructions

1. Pour the water into a mixing bowl. Dissolve the dry yeast in it. Add 250 g flour and stir until smooth with a whisk. Add the salt and the remaining flour and knead for 5 - 10 minutes with the dough hook of the hand mixer. Then add the finely chopped wild herbs. Reserve 1 - 2 teaspoons for the surface of the dough. Knead in the rest. The dough is very soft.
2. The bowl is now covered and placed in the refrigerator for about 12 hours.
3. Preheat the oven to 175 ° top and bottom heat. Line a baking sheet with parchment paper.
4. Tilt the dough from the bowl directly onto the baking tray, playing around with the dough as little as possible so that the air bubbles are retained.
5. Sprinkle the dough with cheese and add the remaining herbs on top.
6. Baking time approx. 30 minutes.