Vegetable snails

Savory rolls with a difference. Filling, soft, and aromatic in taste. Chickpeas and vegetables make them special. If you don’t always want to eat pizza or pizza sticks, just try this heavenly alternative. Ideal as a small snack to take with you or to enjoy at a party.

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Vegetable snails

As an alternative to pizza snails these vegetable snails have a savory taste and pure vegetable flavor. Ideal as a snack between meals.

Course snack

Keyword fresh yeast, oil-free, Vegan, Vegetables, Whole spelt flour

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 3 person

Ingredients

• 250 g spelt flour type 1050
• 10 g fresh yeast
• 120 ml lukewarm water
• 1 jar of chickpeas, approx. 350 g
• 200 g frozen peas
• 100 g frozen corn or from a jar
• 2 tsp locust bean gum
• salt, pepper, cayenne pepper powder, curry powder, turmeric powder, cumin to taste
• water for the vegetables

Instructions

• Prepare the pizza dough and leave it covered to rise for approx. 1 hour.
• Rinse the chickpeas and purée them in a pot with a little water.
• Simmer frozen peas and corn with a little water in a pot for about 10 minutes. Then strain.
• Season both vegetables with salt and pepper. Add curry powder, turmeric powder, and cumin to the chickpea mixture. Add salt, pepper, and cayenne pepper to the pea mixture.
• Thicken each vegetable paste with 1-2 teaspoons of locust bean gum.
• Knead the risen dough briefly on a work surface, then cut it in half.
• Roll out each half with flour. Spread the chickpea paste on the bottom half. Then place the second half of rolled-out dough on top. Spread the pea and corn paste on top.
• Carefully roll up from the side. Then cut into strips approx. 2 cm wide.
• Place on a baking sheet lined with parchment paper and let rise for another 15 minutes.
• Bake in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 20 minutes.

Tip

The vegetable snails can of course also be filled with other vegetables. Spinach or carrot fillings also go very well with them. A well-seasoned white bean and cauliflower paste, refined with herbs, tastes absolutely delicious.

Interesting to know

Pizza dough is very versatile. It doesn’t always have to be traditional pizza. Pizza sticks or stuffed pizza are also popular snacks for between meals. The spelt flour type 1050 makes these snacks particularly delicious, but also wholesome, as this flour contains even more fiber from the whole grain. Of course, you can also bake these pastries with regular spelt flour type 630. This will make them even more delicate.

Sweet chestnut bread with plums

There are so many bread variations. Chestnut bread is always something special, as it combines sweetness with something savory. Whether enjoyed on its own as a snack between meals or with a savory dish, such as a delicious pumpkin soup.

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Sweet chestnut bread with plums

Sweet chestnut bread with plums is an absolute hit. The moist, sweet, slightly Christmassy cinnamon note gives the bread that certain something.

Course bread, cake

Keyword chestnut flour, chestnuts, cinnamon, Date flour, fresh yeast, lupin flour, Maronen, oil-free, Plums, Soy curd, Soy drink, stollen spice, Vegan, Whole spelt flour

Prep Time 1 hour hour 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 3 person

Ingredients

• 250 g whole spelt flour
• 50 g chestnut flour
• 20 g fresh yeast
• 2 tbsp water
• 80 g date flour
• 60 g dried plums
• 50 g cooked chestnuts
• 2 tsp lupin flour
• 4 tsp sparkling water
• 2 tsp stollen spice
• 1 tsp cinnamon
• 200 ml soy drink
• 150 g soy yogurt
• 2 tbsp spelt flour type 630 for shaping

Instructions

• Cut the dried plums and boiled chestnuts into very small pieces.
• Place the soy drink, date flour and dried plums in a pan.
• Heat gently while stirring.
• Add the cinnamon and stollen spice.
• Dissolve the fresh yeast in a cup with 1 – 2 tablespoons of lukewarm water.
• Mix the lupin flour with the sparkling water in a cup.
• Place the soy yogurt and all the ingredients in a bowl and mix well.
• Cover and leave to rise for approx. 1 hour.
• Then slide onto a well-floured surface.
• Stretch and fold the dough 2 – 3 times with flour type 630. Finally, shape into rounds.
• Place the dough on a baking tray lined with baking paper, cut twice and leave to rise for 15 minutes.
• Preheat the oven to 200 degrees Celsius top/bottom heat.
• Brush the chestnut bread with soy drink. Pour a cup of hot water onto the baking tray and place both in the oven.
• After 10 minutes, turn the temperature down to 180 degrees, brush the bread with soy drink and bake for another 35 minutes. Brush with soy drink every 10 minutes. When the bread is ready, brush again and leave to cool.

Notes

Tip

Sweet chestnut bread tastes delicious even without prunes. Instead of prunes, you can also use raisins or other dried fruit, for example. You can also shape the dough into smaller chestnut rolls, so you always have something to take to work.

Interesting to know

What is the difference between chestnuts and chestnuts? Chestnuts and chestnuts grow on chestnut trees. The difference lies in the origin, variety and use. Chestnuts are generally understood to be edible chestnuts. Chestnuts are a special cultivated form of chestnut, which generally taste sweeter.

Chestnut snails

These snails taste simply perfect. The nutty taste of chestnuts gives these yeast pastries that certain something. Light and fluffy in texture, easy to take away and quick to enjoy.

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Chestnut snails

Chestnut snails heavenly flavored with cinnamon and date flour. Quick and easy to roll up as an alternative to nut buns.

Course small pastries

Keyword Apple, chestnuts, cinnamon, Date flour, dry yeast, fresh yeast, lemon, Soy drink, Vegan, Whole spelt flour

Prep Time 1 hour hour 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours

Servings 3 person

Ingredients

• 350 g whole spelt flour
• 1 – 2 apples, approx. 150 g in total
• 220 ml soy drink
• 7 g dry yeast
• juice of one lemon
• 200 g cooked chestnuts
• 2 tsp cinnamon
• 100 g date flour

Instructions

• Wash, peel and core the apples. Cut a little smaller.
• Then mix together with the lukewarm soy drink in a blender.
• Mix the wholemeal spelt flour with the dry yeast.
• Stir in the lemon juice and apple soy liquid and then knead well.
• Cover the yeast dough and leave to rise in a warm place for approx. 1 – 2 hours until it has risen nicely and loosely.
• Chop the cooked chestnuts. Mix the cinnamon and date flour.
• Gently knead the mixture into the risen dough.
• Then take small portions of the dough, roll them on a floured surface into long strands, approx. 20 – 25 cm long, and twist them into a scroll.
• Place the snails on a baking tray lined with baking paper and leave to rise again for approx. 15 – 20 minutes.
• Then brush with lukewarm soy drink and bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 minutes.
• After baking, brush again with soy drink.

Tips

If you use fresh yeast, the dough will rise more quickly. Take 11 g of fresh yeast and first mix it with 3 tablespoons of lukewarm soy drink in a cup and then add it to the flour. Gently shape the yeast dough into strands using both hands. The strands should not be rolled out too thinly.

Interesting to know

Chestnuts are edible chestnuts. They are eaten roasted or boiled. They taste sweet and savory with a nutty note.

Chestnut stollen

This chestnut stollen is a great alternative to a normal stollen. Using simple ingredients, you can quickly conjure up a pastry that you can take with you wherever you go. Whether for work or school or as a snack between meals.

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Chestnut stollen

Chestnut stollen as an alternative to normal stollen. The chestnuts replace nuts and are particularly juicy.

Course cake

Keyword chestnuts, cinnamon, Date flour, fresh yeast, Soy drink, Soy yogurt, spelt semolina, Spices, starch flour, Vegan, Whole spelt flour

Prep Time 2 hours hours 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 3 hours hours

Servings 4 person

Ingredients

• 350 g whole spelt flour
• 30 g starch flour
• 30 g fresh yeast
• 100 g date flour
• 30 g spelt semolina
• 200 g soy drink
• 120 g soy yogurt
• 200 g chopped cooked chestnuts
• 2 tsp cinnamon
• 0,5 tsp each ginger powder, clove powder, cardamom powder
• 1 pinch of ground coriander
• Juice of one orange or lemon

Instructions

• Cook the spelt semolina with the soy drink to make a semolina porridge.
• Mix together the flour, cornflour, date flour and spices.
• Dissolve the fresh yeast in 2 tablespoons of lukewarm soy drink in a cup. Add to the dry ingredients. Add the soy yoghurt and the juice of an orange or lemon. Knead everything well until a homogeneous dough is formed.
• Cover and leave to rise in a warm place for 1 hour. Then knead again and leave to rise for another 30 minutes.
• Slide the dough onto a floured surface.
• Chop the cooked chestnuts and carefully work them into the dough.
• Then shape into a stollen form. Place on a baking tray lined with baking paper and leave to rise again, covered, for approx. 20 minutes.
• Preheat the oven to 200 degrees Celsius top/bottom heat.
• Brush the stollen with lukewarm soy drink and bake in the oven for approx. 35 – 40 minutes. Brush with soy drink every 10 minutes.
• After 20 minutes, turn the oven down to 170 degrees Celsius and finish baking the stollen.
• After baking, brush again with soy drink and leave to cool.

Notes

Tips

If you like, add a few raisins to the dough. You can also use dates instead of date flour. Simply puree 12 Deglet Nour dates with 150 ml water in a blender.

Interesting to know

To get a stollen shape, roll out one half of the dough a little thinner, fold the thicker end of the dough in half onto the thinner side and then shape it into a slightly elongated shape.

Curd balls

My balls are particularly soft thanks to the soy curd or soy yoghurt in the dough. The fresh yeast ensures that the dough rises wonderfully and can be baked oil-free in the oven.

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Curd balls

Vegan curd balls baked oil-free in the oven with soy quark or soy yogurt.

Course dessert, small pastries

Keyword Date flour, fresh yeast, oil-free, Soy curd, Soy drink, soy jogurt, Vegan, Whole spelt flour

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 3 person

Ingredients

• 300 g whole spelt flour
• 7 g fresh yeast
• 10 ml lukewarm water
• 100 g date flour
• juice of one lemon
• 170 g soy quark or soy yogurt
• 120-150 ml soy drink

For the balls

• 80 ml soy drink
• 80 g date flour
• 2 g cinnamon

Instructions

• Dissolve the yeast with the lukewarm water in a cup.
• Weigh out the wholemeal spelt flour and date flour and mix together.
• Add the yeast mixture.
• Lemon juice and soy curd too. If using soy yogurt, only use the firmer consistency if possible, without adding water. Otherwise, drain slightly.
• Mix everything with lukewarm soy drink. The consistency of the batter should not be too runny.
• Cover and leave to rise for approx. 2 – 3 hours.
• Stir together the date flour and cinnamon.
• Then cut small balls from the yeast dough with wet hands.
• First dip each ball in the soy drink, then roll in the mixture of date flour and cinnamon, round again briefly and place on a baking tray lined with baking paper.
• Bake in a preheated oven at 160 degrees Celsius for 20 – 30 minutes depending on size.

Tip

Do not knead the risen yeast dough, but cut off small portions for the balls with wet hands. This keeps the softness intact. It is best to form all the balls first and place them on the baking paper. Then dip them piece by piece in soy drink and roll in the date flour and cinnamon mixture.

Interesting to know

Curd balls are particularly soft and tender, as the use of quark in the dough gives them a special texture. This is particularly important for the vegan version. As no oil is used and the balls are only baked in the oven, the shape does not remain round but flattens out.

Yeast plait

This pastry is ideal for breakfast or to take with you to work or in your free time. Enjoyed on its own or with a delicious sweet spread, it will brighten up your day. Drink a cup of tea with it and enjoy the taste of this plait.

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Yeast plait

The yeast plait is the ideal companion throughout the day. It is filling and can be enjoyed on its own or with a fruity spread.

Course cake, pastry, yeast plait

Keyword almond, dry yeast, fresh yeast, Raisins, soy jogurt, spelt semolina, Whole spelt flour

Prep Time 2 hours hours

Cook Time 35 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 4 person

Ingredients

• 200 ml almond or soy drink
• 3 tbsp spelt semolina
• 350 g whole spelt flour
• 9 g dry yeast
• 100 g date flour
• juice of half a lemon
• 100 g ground almonds
• 50 g soy yogurt
• 150 g raisins

Instructions

• Boil the plant drink with the spelt semolina in a pan to make a semolina porridge. First bring the drink to the boil, then stir in the spelt semolina and keep stirring quickly to prevent lumps from forming. When the porridge thickens, remove from the heat and leave to cool.
• Mix all the dry ingredients together in a bowl.
• Add the semolina, almonds, soy yogurt and lemon juice.
• Knead everything into a homogeneous dough.
• Then carefully knead in the raisins.
• Cover and leave to rise in a warm place for 1 – 2 hours. The dough should have doubled in size.
• Slide the dough onto a floured surface.
• Divide into 3 parts. And shape each part into long strands.
• Shape all 3 parts into a plait.
• Place the plait on a baking tray lined with baking paper and leave to rise for another 20 minutes.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Brush the plait with a little vegetable drink, cover and bake for 15 minutes.
• Then cover, brush again with vegetable drink and bake for a further 15 – 20 minutes.

Tips

Instructions for braiding: Shape the dough into 3 long pieces and lay them next to each other. Then press down the top end with all 3 strands. Now you can start braiding. Take the right strand and place it over the middle strand. The right strand is now the middle strand. Now place the left strand over the new middle strand. Repeat this whole process until the plait is finished. Finally, press the 3 ends together.

If you don’t want to braid a yeast plait, you can also shape it into a stollen. Of course, you can also bake the yeast plait with fresh yeast. In this case, however, use 30 g fresh yeast.

Interesting to know

A yeast plait is a traditional pastry that is often enjoyed on public holidays, but also all year round. A freshly baked yeast plait is best enjoyed on the same day. If there is any left over, it can be stored in an airtight container. It can also be frozen and defrosted later to preserve its freshness.

Baguette with wholemeal spelt flour

A basic with so many dishes. A baguette goes well with any soup or stew, but can also be enjoyed on its own with a delicious spread.

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Baguette with wholemeal spelt flour

A baguette baked with wholemeal spelt flour. Simply cut off small or large pieces, top and enjoy.

Course bread

Keyword Date flour, fresh yeast, oil-free, Spelt flour type 1050, spelt semolina, Vegan, Whole spelt flour

Prep Time 1 day day 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 day day 1 hour hour

Servings 4 person

Ingredients

• 450 g whole spelt flour
• 300 g spelt flour type 1050
• 500 ml cold water
• 20 g fresh yeast
• 8 g salt
• 1 tsp date flour
• spelt semolina for shaping

Instructions

• Place the flour, yeast, salt and date sweetener in a large bowl and mix with the cold water. Then knead for at least 5 – 10 minutes. Either use a hand mixer with the dough hook attachment or preferably a food processor. The dough should feel soft and come away from the bowl easily. If necessary, add more water or flour.
• Cover the dough and leave to rest overnight. Either in the fridge or in a cold cellar.
• The dough will have risen nicely the next day. It should now be handled carefully so that the air in it remains in the dough. To do this, slide the dough onto a baking tray sprinkled with spelt semolina. Divide the dough into 3 pieces.
• Pull each piece apart slightly. Then fold the right half of the dough to the middle once, then fold the left half of the dough to the middle. Now flatten the dough a little and roll it up from the bottom to create tension.
• Roll each roll of dough to the desired length of the baguette and place it seam-side down on a sheet of baking paper. It is best to cut the baking paper into 3 pieces beforehand and then place on a baguette tray. Sprinkle lightly with spelt semolina. Then cover and leave to rise again for 1 hour.
• Preheat the oven to 220 degrees Celsius top and bottom heat. Place an ovenproof dish with a cup of hot water on the bottom of the oven. Make 3 diagonal cuts into each baguette with a sharp knife. The edges should not be cut through.
• Bake on the middle shelf of the oven for 10 minutes. Then reduce the temperature to 200 degrees Celsius and carefully remove the container of water from the oven. The steam should escape completely. Bake the baguettes for a further 25 minutes. Open the oven door from time to time to allow the steam to escape.

Tips

If you like your baguette softer and fluffier, you can bake it using only spelt flour 1050. You can also make smaller baguette rolls if you want to freeze them.

Interesting to know

The name baguette comes from the French and means something like long stick. It can also be called stick bread. In France, baguette bread is baked from wheat flour.

Swiss-style baguette

These baguettes are crispy on the outside and soft on the inside. They can be served warm or baked again just before eating. The rolls are delicious with a variety of vegetables and sauce on the inside or with a tasty spread. Or you can simply fill them with marinated tofu, which gives the rolls a special flavor.

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Swiss-style baguette

Swiss-style baguette baked vegan with spelt flour. An excellent alternative to other types of baguette.

Course rolls

Keyword baking malt, fresh yeast, Spelt flour type 1050, Whole spelt flour

Prep Time 2 hours hours 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 3 person

Ingredients

• 400 g spelt flour type 1050
• 100 g whole spelt flour
• 20 g baking malt from rye
• 15 g fresh yeast
• 2 tsp salt
• 1 pinch of date flour
• 1 squeeze of lemon juice
• 270 ml lukewarm water

Instructions

• Dissolve the fresh yeast in a little lukewarm water.
• Mix all the ingredients together and knead the dough well.
• Cover and leave to rest for 2 hours.
• Then knead the dough again briefly. Shape into an oblong shape on a floured surface. Then cut off small pieces of dough and shape them into long pieces again.
• Line a baking tray with baking paper. Place the dough pieces on it. Cut each piece of dough diagonally 2 – 3 times.
• Leave to rise for another 15 minutes.
• Preheat the oven to 230 degrees Celsius top/bottom heat.
• Bake the dough pieces in the oven for 25 minutes.

Tip

Enjoy the baguettes with soups and salads too. They are always an excellent side dish. Try hollowing out the baguettes so you have much more volume for delicious fillings.

Interesting to know

The Swiss-style baguette is a special type of bread roll that can be baked differently depending on the region in Switzerland. My baguettes were baked my vegan way.

Making breadcrumbs

If you sometimes have some bread or rolls left over, it is best to mix them into small pieces or let them dry and grate them finely. Making breadcrumbs is simply ideal. When I prepare my tofu cutlet, I simply roll them in the breadcrumbs to create a delicious crust. I serve them with potato salad or other vegetables, for example.

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Making breadcrumbs

Making breadcrumbs is the easiest thing in the world. You actually need them whenever you want to bread something. Baking bread rolls or using stale bread is the easiest method.

Course do it yourself

Keyword dry yeast, fresh yeast, salt, water, Whole spelt flour

Prep Time 1 hour hour 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 1 person

Ingredients

• 200 g whole spelt flour
• 2 g salt
• 2 g dry yeast
• 150 ml lukewarm water

Instructions

• Make a yeast dough from the dry ingredients.
• Cover and leave to rise for 1 hour.
• Then shape the rolls. Elongated or round is not so important.
• Bake the formed rolls in a preheated oven at 200 degrees for approx. 25 minutes.
• Remove from the oven and leave to cool slightly.
• Cut into smaller pieces and blend in a blender.

Tips

Homemade bread rolls from the previous day or leftovers from homemade bread can also be used. It is best to freeze the breadcrumbs in a freezer bag so that you always have some to hand. When freezing, it is a good idea to always fluff the bag once so that the crumbs don’t stick together. This way you can always take out smaller quantities.

You can of course also leave the rolls to dry and then grate them finely on a grater.

Interesting to know

Bread or bread rolls can always be made into breadcrumbs. There is always a use for them. No matter which flour you use. You can’t grind them quite as finely in a blender as you can on a grater. But it is simply quicker.

Instruction yeast dough

A yeast dough consists of at least 3 ingredients. That would be on the one hand the flour, then the yeast and finally water. For a better taste, salt and other ingredients are added. For a sweet version of the yeast dough join among other things date flour, vegetable drink or soy curd and much more. Maybe you will find some ideas in my instruction yeast dough. Also check out my super delicious vegan pizza. Or enjoy one of my other sweet creations made with yeast dough.

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Instruction yeast dough

With only three basic ingredients you can already make a yeast dough. Depending on what you want to bake, salt or sweet ingredients are mixed with the dough. To make a yeast dough really good, my instruction yeast dough, oil-free type, is perfect.

Course yeast dough

Keyword dry yeast, fresh yeast, salt, water, Whole spelt flour

Prep Time 1 day day 3 hours hours

Total Time 1 day day 3 hours hours

Servings 1 person

Ingredients

Basic quantity for a pizza dough

• 200 g whole spelt flour
• 2 g dry yeast
• 2 g salt
• 150 ml lukewarm water

Instructions

Yeast dough the same day

• Mix all the ingredients for the dough. Then let rest covered for 15 minutes. Then knead everything again and let it rest again for about 45 minutes. After that it can be processed normally.
• It is best to roll out the dough on a floured surface with plenty of flour and place it on a baking sheet with baking paper.
• The dough should rest here for another 15 minutes to increase in volume before topping.

Let yeast dough rise overnight

• Prepare the dough the night before and let it rise overnight in the refrigerator. With this small amount of flour I take between 1 and 2 grams of dry yeast.
• The other day, remove the dough from the refrigerator and slide on a floured baking mat. Allow to adjust to room temperature for about 15 minutes.
• The dough overnight is usually a little softer. Here should then still add flour as needed. Also, it should be formed more tightly with folding and stretching.
• Dust the dough with flour and fold 2 times so that the dough becomes firmer. Then form into a roll or ball and either use whole or divide into smaller pieces.

Notes

Yeast dough the other day.

Tips

Instruction yeast dough:

First of all, take your time when creating a yeast dough. My instruction yeast dough should inspire you to bake pastries with yeast.

Yeast is a microorganism that makes the dough rise. The dough needs time to unfold. A good yeast dough has a strong and reliable leavening power, which means that it rises well and has a nice, airy texture. It’s also important to use the right amount of yeast. If you’re making the dough the same day, then you’ll need the normal amount of yeast. Of course, this can vary from recipe to recipe. For some types of pastry, you just need more. If you use fresh yeast, then it is best to use four times the amount of fresh yeast as opposed to dry yeast. So if you use 5 grams of dry yeast, 20 grams of fresh yeast would be sufficient. But as I said, it always depends on the pastry. It is also crucial whether you let the yeast dough rise overnight. Because a long fermentation time requires less yeast. And the longer the dough rises at low temperatures, the more tolerable it is. But be careful. The dough should not “go over”, otherwise there will be nothing with the perfect yeast dough. Take your time and read my instruction yeast dough in peace.

The dough should be kneaded sufficiently to develop a good structure and elasticity. This also helps to distribute the yeast evenly in the dough. But be aware that spelt flour should not be kneaded quite as hard and long, otherwise the stickiness will diminish here. If you have a food processor, you can also use it to knead the yeast dough. For some pastries, the dough should also be kneaded with food processor for 10 minutes. Even whole spelt flour.

The right temperature for rising a yeast dough is crucial. It is best to let it rise covered at room temperature. If you let the yeast dough rise overnight, then the temperatures should be rather cold. The refrigerator or a cooler room is best for this. Here the yeast dough has time to develop overnight.

Now these are just a few tips so you can knead a good yeast dough. My instruction yeast dough is designed to be oil-free, with less salt and sweetened only with date flour or date paste for a sweet variation.

When you mix the yeast dough together, first use less water. Less water is more, otherwise the dough becomes too liquid and can not be formed well. It is also important which flour you use and what you bake with it. For pastries or rolls, the dough may well be softer. I only use whole spelt flour or spelt flour type 1050, but for shaping I usually use spelt flour type 630. When adding water, the type of flour is important. Wholemeal flours need more water than normal white flours.

The more dough you have to work with, the longer the rising time of the yeast dough can be. I usually let it rise at 300 g to 500 g flour the first meal for about an hour, the second time, depending on the type of pastry, another 1 – 2 hours. And then about a quarter of an hour on the baking sheet, depending on the toppings.

When do you actually know when the yeast dough has the perfect consistency? Quite simply. When the dough separates well from the bowl on its own during kneading, then it has the right texture. It should also feel elastic. At finger pressure, the dough should spring back. With softer doughs, it is important that the texture stretches and stretches well without tearing. This is the nuts and bolts of making a yeast dough. My instruction yeast dough is perhaps a little help for this.

Interesting to know

No matter which yeast you choose. The important thing is the right texture of the finished dough, the necessary rest afterwards, so that it can ferment well and the warmth of the place or even coolness, if it should mature overnight. Just take my instruction yeast dough at hand, then you will certainly succeed.

It should also be mentioned that the consistency of a yeast dough with whole spelt flour is firmer than with normal Type 630 or Type 1050 flour. Sometimes it is better to work the dough with wet hands instead of flour. Especially when it is very soft. Good luck with my instruction yeast dough.

Fold: Dust the dough with flour. With a dough card, first fold in half from the top, then half from the bottom, then half from the right and half from the left. Then use your hands to shape the dough into a round shape. Repeat until the dough feels firmer.