Crunchy quadruplets: bread with crust from the Römertopf

Time

Preparation time: 20 min.
Cooking or baking time: 50 min.
Rest period: 1 hour 20 minutes
Total preparation time: 2 hours 30 minutes

Crunchy quadruplets from the Römertopf: A very delicious bread with a strong crust, which can be divided into 4 pieces, and can cut 4 slices from each piece. The small bread slices are ideal to make appetizers, whether hearty or sweet, it also fits well for barbecues.

ingredients:

  • 400 g of wheat flour 550
  • 160 g of water lukewarm
  • 60 g of milk lukewarm
  • 10 g of fresh yeast
  • 10 g sunflower oil
  • 1 tsp salt
  • 1 teaspoon baking malts
  • 1 tsp honey

preparation

  1. Stir the yeast with the honey, it dissolves quickly, warm water and milk added, now the dry ingredients that were previously mixed and knead everything together and leave covered for 1 hour.
  2. Put the dough on the floured baking tray, knead without kneading 4 dough pieces.
  3. Roll the dough pieces circularly with the hollow hand and make an oval shape, flour and cut in a few times.
  4. As you like, place side by side in the greased Roman pot strewn with plenty of flour (do not water Römertopf). Let the dough pieces go again, that they enlarge a little.
  5. Close the Römertopf and push into the cold oven.
  6. Bake with 240 ° top and bottom heat for 50 minutes.
  7. Let it cool on the grate.

I wish you a lot of fun and good appetite.

Trying French Treats LIVE!!! | March 2024