Curd bread with sourdough
Delicious curd bread with sourdough. Airy fluffy consistency, tasty due to the sour duo of sourdough and soy curd.
Ingredients
- 500 g whole spelt flour
- 100 g ready made sourdough
- 200 ml water
- 6 g salt
- 200 g soy curd
Instructions
- The day before, mix 200 g of whole spelt flour with 100 g of ready-made sourdough, salt and 200 ml of water. Stir well and let rise overnight.
- The other day, knead in the soy curd and the remaining flour.
- Cover and let rise for 1 - 2 hours.
- Then, on a floured surface, knead the dough again briefly and then stretch and fold it 2 times and shape it round.
- Finally, shape into an oblong shape for a loaf pan.
- Line the loaf pan with baking paper and pour in the batter.
- Cover and let rise for another 30 minutes.
- In the meantime, preheat the oven to 220 degrees celsius top/bottom heat.
- Cut the top of the dough a few times and brush with water.
- Bake in the oven for about 50 minutes. After 10 minutes, turn down to 200 degrees celsius and after another 15 minutes, turn down to 180 degrees and finish baking.
- When the bread is out of the oven, brush it again with cold water.
Notes
