This basic recipe is a good starting point for all kinds of
bready goods, for example
12-16 servings of stickbread
8 hamburger buns
4 pizzas
1 boule
Ingredients
800 g whole wheat flour
yeast, 42 g (1 cube) fresh or 6-7 g active dry
20 g salt
20 g honey or sugar beet syrup
100 g greek joghurt (10 % fat)
350 g (=ml) water
Preparation
optional proof of yeast: weigh out flour and water, then take
about 2 tablespoons worth in a small bowl, mix in yeast and some
warm water. let rest to proof.
combine flour, salt, water, honey, and joghurt in a big bowl and
knead into a smooth dough (if using coarse salt first dissolve into
water).
at this point the dough can be proofed at room temperature and
be ready in about 2-3 hours, alternatively it can be placed directly
into the fridge and slow-ferment, will keep for about 3-4 days
for stickbread
prepare sticks; they should be on the thicker side ideally >
10 mm diameter. round wood (beech/buche) can be purchased at the
hardware store, 14 mm x 1 m is a good size.
dough can be used directly from bulk proof. portion out 12-16
pieces and roll each piece into a long strip, 30-40 cm long.
wrap the dough around a stick, making sure to press the dough
onto itself and the stick at the top and bottom of the spiral
hold over fire until fully baked, about 10 minutes.
when taken off the sticks, the bread can be filled with cheese
and sausage. alternatively sprinkle cinnamon sugar into center.
for hamburger buns
portion out 8 buns and shape into flat disks for final proof
(they will rise vertically and need to be wide enough for a
regular-sized quarter pound patty)