Recipe for yeast bread in römertopf
Sourdough is best, but if you’re in a hurry you can use yeast.
Normally, I use a pre-ferment, which also uses yeast, but only about 5 grams. And it takes a bit longer.
This is my best suggestion for a quick bread, without compromising too much on flavor.
The recipe requires a stand mixer, Römertopf, and a proving basket or a bowl.
Ingredients
- 430 gram Water 25 degrees Celsius (77 degrees Fahrenheit)
- 20 gram Yeast
- 30 gram Apple Cider Vinegar
- 21 gram Honey
- 450 gram Wheat Flour
- 100 gram Semolina semolina
- 50 gram Whole Wheat Flour
- 16 gram Salt fine
- Rye Flour
Instructions
- 1. Pour water into the mixing bowl and add yeast, vinegar, and honey.
- 2. Let it sit for a moment and then stir the yeast into the water.
- 3. Add the flour and mix it with the water.
- 4. Let the dough sit on the kitchen counter for an hour to autolyse.
- 5. Add salt and knead it with the dough hook on the kitchen machine at low-medium speed until the dough releases from the bottom (10-15 minutes). If the dough does not release at medium speed, increase the speed for the last couple of minutes.
- 6. Sprinkle rye flour on the counter, moisten your hands (so the dough doesn't stick), take the dough out and place it on the counter.
- 7. Moisten your hands again, fold the dough and tighten it up.
- 8. Dust the dough with rye flour and place it in a proofing basket (I give my proofing basket a bit of oil, cover the bottom and sides with rye flour, and place a piece of baking paper at the bottom first).
- 9. When the dough fills a little over half of the basket, pour water into the top and bottom of your Römertopf and let them soak for 10 minutes.
- 10. Then pour out the water and place the Römertopf in a cold oven and set to 250 - 275 degrees Celsius (527 degrees Fahrenheit).
- 11. When the dough fills the entire basket, take the Römertopf out of the oven, turn the dough into it, make a slit along the top of the bread with your sharpest knife, put the lid on and place it back in the oven.
- 12. Bake the bread for 20 minutes with the lid on, remove the lid and bake for an additional 10 minutes at 230 degrees Celsius (446 degrees Fahrenheit).
- 13. Take the bread out and let it cool on a rack.
