sourdoughDo you only know as a simple bread? So far we too, but on social networks there is a real sourdough hype and we already have somenewmet with the lactic acid superfood. Cinnamon snails, bagels, focaccia, pretzels, cookies - the list is endless. However, the network is most enthusiastic about a modification:Croissant-sauerteig bread. Fluffy and buttery like a croissant, crispy like a fresh bread, but with all the intestinal -friendly properties of the sourdough!
Sour dough bread is healthier than conventional bread because it is easier to digest and contain more nutrients due to the long fermentation. It also has a lower glycemic index, promotes healthy intestinal flora and contains less gluten, which improves tolerance. Due to natural acids, it stays for longer, without additives. It also develops a more intensive aroma and ensures an even energy supply. And that almost as a croissant? A fluffy, buttery bread with a fine leafing and slightly sour note - thatRecipe for croissant-sour dough breadAre you guaranteed not only to bake once!
Defense:Knead the active sourdough starter, flour and water well and let it stand with a towel at room temperature (approx. 22 degrees) until it forms blisters (approx. 12 to 16 hours).
Main dough:Put the flour, water, sugar, salt and the sourdough out of the pre -dough in a bowl and knead into a smooth dough (takes about 10 minutes). Cover with a damp cloth and let it rest for 30 minutes at room temperature.
Stretch dough and wrinkle - first round:After the rest period, the dough has to be stretched and folded. To do this, go under the dough with one hand, pull up gently and "fold" in the middle. Let it rest once all around and then covered for another 30 minutes.
Stretch dough and wrinkle - second round:Repeat stretching process and let it rest for 30 minutes.
Stretch dough and wrinkle - last round:Stretch and wrinkle for one last time and then let the dough rest covered for seven hours at room temperature.
Add butter:Put the dough onto a floured work surface and spread them carefully - it should look like a thick pizza dough. The ice -cold butter can now be gripped nicely with a grater over the dough.
Form the dough:Now fold two sides of the dough towards the middle so that a kind of dough railway is created. The short ends of the track then fold in so that the butter flakes do not fall out and then only roll it up along the long side. Place in a fermentation basket (or a bowl with a towel) and let it rest in a plastic bag packed in the fridge for eight to 24 hours.
Baking preparation:Preheat a cast iron pot (Dutch Oven) in the oven at 240 degrees (depending on the oven; test yourself here) for 45 minutes. Put the bread onto a baking paper, cut it on the sides slightly with a sharp knife and put it in the hot pan.
Bake:Put three ice cubes on the edge, put on the lid and bake for 35 minutes. Remove the lid and bake the bread for another 20 minutes at 220 degrees until it has a golden brown crust.
Enjoy:Let cool completely before cutting - particularly tasty as a sweet snack with jam!
