Wheat Crust from Roman Pot
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour type 550
- 15 g yeast, fresh
- 270 g water, lukewarm
- 1 teaspoon, leveled sugar
- 2 teaspoons, heaped baking malt
- 2 teaspoons, leveled salt
Print Recipe
Pin Recipe Instructions
- Mix the yeast with the lukewarm water and the sugar until everything has dissolved. Mix the remaining ingredients and knead well together with the yeast mixture. Let rise for an hour in a warm place.
- Fold and knead the dough again and place in the Römertopf. Spray with water and let rise for another 30-45 minutes. Then sprinkle some more flour over it and cut into it if you like.
- Place the Römertopf with the lid on the lowest rail in the cold oven and bake the bread for 55 - 60 minutes at 230 ° C with convection.
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